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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province — summer cold noodle culture as counterpoint to the winter hot pot tradition
II
Description
Sichuan liang mian: cold wheat noodles dressed with sesame paste, chili oil, Sichuan pepper oil, black vinegar, soy, sugar, and garlic. Served in summer as a cooling dish — despite the heat from chili and pepper. The sesame paste is the binding agent; chili oil the fire; Sichuan pepper the numbing floral note.
III
The Thread
—Taiwanese sesame noodles
—Japanese hiyashi chuka (cold ramen)
—Korean bibim guksu (spicy cold noodles)
IV
Flavour Context
Nutty, spicy, numbing, sour, savoury — all five of the Sichuan flavour dimensions in one bowl
Pillars V — VII
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