Sichuan Province — a Sichuan banquet standard showcasing the province's mastery of both frying technique and ma la flavouring
Xiang su niu rou: Sichuan beef strips marinated in soy, Shaoxing wine, ginger, and five spice, then coated in cornstarch and deep-fried until intensely crispy. Finished in the wok with Sichuan pepper, dried chili, sesame seeds, and spring onion. The double-fry creates a crispiness that survives a brief toss in the spiced aromatics. A banquet dish that showcases Sichuan textural cooking.
Intensely crispy, numbing-spicy, sesame-fragrant — all the Sichuan flavour dimensions with the added textural dimension of crunch
{"Double-fry essential: first fry at 160°C to cook through; second at 190°C to crisp","Beef must be completely dry before coating — pat dry thoroughly","Thin, even cornstarch coating — not too thick or the crust becomes doughy","Final wok toss is brief — just to coat beef in aromatics without compromising crispness"}
{"Cut beef into thin matchsticks (si) for maximum surface area and crispiness","Add a small amount of bicarb soda to the marinade for extra tenderness","The final oil must be smoking hot when the aromatics are added — the Sichuan pepper and chili must bloom in seconds"}
{"Single-fry — crispy exterior not achieved","Wet beef before coating — coating doesn't adhere uniformly","Long final toss in wok — beef absorbs moisture and loses crispiness"}
The Food of Sichuan — Fuchsia Dunlop