Recipes

Cucumber rounds are dressed with garlic and dried chili, then finished with smoking Sichuan peppercorn oil poured over top, a signature northern technique that perfumes every crunchy ring.

Fresh orange peel is blanched for half an hour to banish bitterness, then chopped with ginger and garlic and dressed in vinegar, dark soy and honey for four distinct flavors.

Fruit cucumbers smashed and dressed the Sichuan way with hand-chopped fried chili, garlic and scallion, the signature daokou pepper lending smoky depth.