Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
The Sichuan cold kitchen (liang cai) — served as first courses or alongside hot dishes — demonstrates the ma la (numbing-hot) principle at its most concentrated: cold proteins and vegetables dressed with complex sauces built on Sichuan peppercorn oil, chilli oil, and black vinegar. Because these dishes are cold, the fat-soluble aromatic compounds must be in the dressing itself rather than developed through cooking — the preparation relies entirely on the quality of the oils and the calibration of the dressing.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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