A mere mention of zhajiangmian takes anyone back to Beijing. A simple dish consisting of thick wheat noodles topped with minced pork with zhajiang sauce, this deeply flavourful bowl of comfort is so popular that it is found across the country and way beyond.
These simple-to-make wontons are a staple at any Sichuan restaurants in China. Served in iconic red oil dressing, the oil is not meant to be drunk, but it lends complexity and depth of flavour to the finished dish.
A poetic take on the dish, it is said that when the noodles are help up on chopsticks, the minced meat clinging onto the noodles resembled ‘ants climbing on a tree’ ˗ thus the name. Unmistakably Sichuan, this delicious dish is spicy and mouth-numbing.
Dan Dan Noodles were originally sold by street vendors who carried the pole (dan dan) over the shoulder with two baskets containing the ingredients and stove at either end. Sellers would ladle over each ingredient in the sauce separately. The local people gradually came to call them Dan Dan Noodles – literally translates as “noodles carried on a pole” or better translated as “peddler’s noodles” as they were really affordable.
Originated from Chongqing, the “Shui Zhu Yu” which literally means fish boiled in water, is one of the most popular dishes in Sichuan cuisine. Numbingly hot, the tender fish fillets are cooked in chilli oil, Sichuan peppercorns and dried chillies.
These light and wonderful Chinese Scallion Pancakes are perfect as a light snack, or as a great accompaniment to your main meal - try it today!
This traditional Chinese 'finger food' is often served at New Year, but it makes a perfect entrée at any time of year.
Fried and cooked in marmite sauce this crab delicacy is for all you marmite lovers out there. sprinkle it with fresh spring onion for a zesty flavour.
Delicious crab and noodles stir-fried with XO sauce makes this dish a hot favourite for chilly nights.
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