Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant and Sichuan-spiced caramel.
Kung pao chicken
White-cut chicken, aromatic chilli oil and peanuts
Sichuan-spiced lamb ribs
Ants climbing trees
Ants climbing trees
The small pieces of minced pork mixed with the cellophane noodles in this Sichuan specialty supposedly resemble ants climbing trees. It may not have the most appealing name but this dish is delicious, with an unmistakable Sichuan flavour: spicy and mouth-numbing.
Sichuan-style boiled beef with rice
Sichuan braised eggplant
Sichuan chicken noodle salad
Wonton soup with Sichuan red oil and black vinegar chilli sauce
Potato, pork and SIchuan pepper pastries
Ma po doufu
Sichuan-style green beans with pork mince
Sichuan steak tartare
Xinjiang-style lamb skewers
Bang bang chicken (Bang bang ji)
Sichuan braised beef slices (Wu xiang niu rou)
Hot and spicy fish slices (Shui zhu yu)
Pork ribs with Sichuan salt
Caramelised pineapple with Sichuan pepper and vanilla yoghurt
Dan Hong’s crisp eggplant with fish-fragrant sauce
