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Modern Sichuan restaurant cuisine — late 20th century development Techniques

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Modern Sichuan restaurant cuisine — late 20th century development

Sichuan Toothpick Lamb (Ya Qian Yang Rou / 牙签羊肉)

Modern Sichuan restaurant cuisine — late 20th century development

Modern Sichuan restaurant dish of very thin lamb slices threaded onto wooden toothpicks, deep-fried until crisp, then tossed in a wok with dried chillies, cumin, sesame seeds, and Sichuan pepper. The toothpicks allow easy picking up and eating. Combining Xinjiang cumin lamb flavour profile with Sichuan wok technique.

Chinese — Sichuan — Modern Skewer Dishes →