Sichuan pepper

Dried duck is a culinary masterpiece from pan-Asian cuisine. This method of preparing duck breast allows for a tender, aromatic, and balanced dish. A mixture of brown sugar, coarse salt, and Eastern spices like Sichuan pepper and fennel seeds gives the meat a sweet-spicy flavor with a hint of piquancy. After marinating, the duck undergoes a maturation process that makes its texture soft, rich, and exceptional in taste. Dried duck is perfect for serving in thin slices that reveal the full palette of flavor nuances. It makes a splendid appetizer or ingredient for complex gastronomic compositions, adding sophistication and depth of flavor to any dish.

Mapo tofu is a legendary dish of Chinese cuisine from Sichuan province. Its history dates back to the 19th century when a small tavern owner prepared a fragrant, spicy dish for travelers. The secret of its flavor lies in the combination of soft silky tofu, spicy minced meat, and the characteristic heat of Sichuan pepper that creates a slight numbness on the tongue. The Tobanjan sauce adds richness and depth to the dish while green onions provide freshness. Mapo tofu pairs perfectly with rice, absorbing its softness and creating a balance between spiciness and tenderness. Today, this dish is loved worldwide for its rich flavor and warming spiciness that can awaken the appetite and offer a gastronomic journey to the heart of Sichuan.

Baked trout is a delightful dish of Pan-Asian cuisine that combines the tenderness of fish with the aromas of Eastern spices. Ginger, garlic, and Sichuan pepper add zest, while soy sauce and brown sugar create a balance of sweetness and saltiness. Baked at low temperatures, the trout retains its juiciness as the marinade penetrates its texture, revealing a full palette of flavors. Served on a fluffy bed of basmati rice highlights the dish's sophistication, while toasted sesame and fresh green onions add a crunchy texture. This is not just dinner but a gastronomic journey that blends tradition and modernity. The trout is especially good with a slice of lime that refreshes the aftertaste. An ideal choice for those who appreciate exquisite taste and harmony of ingredients.

The recipe was shared with us by the chef of the Chuanyu restaurant, Li Bing.

Recipe author - Nikita Maltsev, chef of "House of Cultures" and Kebab Masters.

Over the time of the existence of the phenomenon of twice-cooked pork, many legends have accumulated explaining the origin of this dish. The most romantic is about the wife of one of the builders of the Great Wall of China: the woman waited for her lover for so long that the meat had to be cooked a second time. There is also a more pragmatic version: boiled pork in China was left as an offering to the spirits of ancestors, but due to the high price of meat, it was subsequently cooked again with the addition of a large amount of pepper. Twice-cooked pork should be fatty, so it is best to take brisket - you can with the skin. It is good if you can find young leeks: their greens have a beany flavor that goes great with pork. However, it can be replaced with regular leeks or green onions.

Recipe from the wine bar Touché.

In China, it is customary to eat a pig whole, down to the tips of the ears, which, by the way, make an excellent salad. Pig ears themselves do not have a distinct taste - they are cartilage, after all, so they are boiled in a spicy broth, covered with a dressing of soy sauce and vinegar, and then generously sprinkled with herbs. The result is a spicy and elastic snack. Do not forget to singe the ears to remove all the hairs.

Pomelo salad with cashew nuts and shrimp is a vibrant dish of Vietnamese cuisine that combines the freshness of citrus fruits, the crunch of nuts, and the tenderness of shrimp. Its origins are rooted in the traditions of southern Vietnam, where light and refreshing appetizers are valued for their balance of flavors. Pomelo adds a sweet-sour note to the salad, while red and onion add spiciness; roasted cashews provide textural variety. The heat of chili pepper and aromatic sauces make the taste rich and multifaceted. This dish is perfect as an appetizer or light dinner, awakening the appetite and providing gastronomic pleasure. Garnished with coconut flesh and a sprig of cilantro, it not only delights the palate but also looks exquisite on the table.

Kung Pao Chicken, a classic Sichuan dish.

Pig Ears Appetizer is a traditional Chinese addition to main dishes, which is present on every festive table of the inhabitants of the Celestial Empire. There are different cooking options depending on the region, mainly this concerns the stage of boiling the ears. The only thing that must be observed in any of the variations is to slowly boil the ears whole and make sure that they are not in hot water longer than usual, otherwise the cartilage will begin to curl and the skin will peel off. In fact , despite its ambiguity, this appetizer turns out very tasty and original.

Sichuan noodles 'Mapo Tofu' is a vibrant combination of spicy aroma, silky tofu texture, and the sharp taste of Sichuan pepper. This dish originates from China's Sichuan province, known for its spicy cuisine. It stems from the classic 'Mapo Tofu', made with thick meat sauce, spicy seasonings, and soft tofu, creating an unforgettable contrast of flavors. In this version, the noodles serve as a wonderful addition, absorbing the rich broth and sauce, making the dish hearty and warming. The rich flavors of garlic, ginger, and chili give it a unique character while sesame oil and soy sauce add depth to the aroma. It's the perfect choice for lovers of spicy food and true Asian gastronomy!

Fruit salad with aromatic syrup is an elegant blend of fresh berries and fruits soaked in a rich spiced syrup. This dessert is inspired by Italian traditions that value the harmony of flavors and aromas. The syrup infused with vanilla, lemon zest, star anise, cardamom, and rose petals gives the fruits a refined touch. The light tartness of currants and rhubarb contrasts beautifully with the sweetness of blackberries and raspberries, while pink and Sichuan pepper add spicy notes. This salad is perfect as a refreshing summer dessert or a finishing touch to an elegant dinner. It can be served with ice cream or soft cream for a sophisticated gastronomic delight.

Tofu with shrimp roe is a refined dish of Chinese cuisine that embodies the harmony of flavors and textures. The tender tofu, with a crispy crust after frying, absorbs a spicy sauce rich in saffron, soy sauce, and chicken broth aromas. Onion oil infused with spices adds depth and character to the dish. Shrimp roe provides a piquant accent that enhances the seafood freshness. This dish is not only exquisite but also versatile—perfect for a festive dinner or gourmet experimentation. Dried shrimp add delicate crunchiness, while shrimp shells and lime leaves in oil reveal subtle nuances of aroma. The recipe's origins lie in traditional Cantonese cuisine, where special attention is paid to flavor balance and presentation aesthetics.

Sichuan-style beef with green pepper is a vibrant representative of Chinese cuisine, combining spicy, hot, and deep flavor nuances. This recipe originates from Sichuan province, known for its bold use of spices, especially Sichuan pepper. The beef is tenderly marinated in soy and oyster sauces with garlic, ginger, and rice wine, gaining rich flavor and amazing tenderness. Crispy-textured sautéed green bell pepper and onion add freshness and a hint of sweetness to the meat. The dish impresses with a harmonious blend of spiciness and umami, making it an ideal accompaniment to white rice or noodles. It's not just dinner – it's a gastronomic journey into the depths of Chinese culinary tradition.