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• Hot and Sour Noodle Soup (酸辣面)

About the dish

Today, I’m adding another recipe to my Sichuan food repertoire: Suān Là Miàn (酸辣面), or hot and sour noodles. This simple dish is commonly found in humble breakfast and lunch eateries. As the name suggests, the spicy and tangy flavors shine through the strands of noodles, delivering an exciting and satisfying kick to the palate.

It’s a close cousin of another Sichuan classic: Suān Là Fěn (酸辣粉), or hot and sour glass noodles. The main difference lies in the noodles themselves—today’s recipe uses regular wheat flour noodles, while the other features slippery, translucent noodles made from sweet potato starch. What they both share is a bold, complex flavor profile that’s hard to resist.

If you’re a fan of Dan Dan Noodles or Chongqing Noodles, this recipe should be next on your list—especially when you’re short on time but craving bold flavors.

Ingredients and substitutes

Here is what you need to make hot and sour noodles:

• Dried or fresh noodles, preferably the thin ones
• Leafy greens, such as bok choy, spinach
• Garlic and scallions
• Chili flakes, or ground dried chili
• Ground Sichuan pepper, or ground white pepper
• Black rice vinegar, e.g., Chinkiang (Zhenjiang) vinegar/镇江香醋
• Light soy sauce
• Sesame seeds and toasted peanuts
• Eggs

🌟 NOTE: The sour element of this dish comes from black rice vinegar, which has a uniquely complex aroma in addition to its strong tangy taste. Since it’s the key seasoning in this dish, I don’t recommend replacing it with other types of vinegar. You can find it in all Chinese supermarkets and on major online shopping platforms. To learn more about it, check out my post on 10 Must-Have Chinese Condiments.

Cooking procedure

The following steps are for preparing a single bowl of hot and sour noodles. To make multiple servings, simply multiply the ingredients and follow the same instructions.

Step 1: Prepare the seasoning

In a serving bowl, add chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic. Heat 2 tablespoons of cooking oil until it’s smoking hot, then pour most of it over the spices (reserving a little for the next step). This process helps fully release the aroma of the ingredients.

Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and a pinch of sugar.

Step 2: Fry the egg

Use the reserved oil to fry an egg. Cook just one side, as shown in the image above, or both sides if you prefer the yolk fully cooked.

Step 3: Cook the noodles

In a large saucepan or a wok, bring water to a rolling boil. Add the noodles and cook over medium heat. Just before they’re fully done, add the leafy greens of your choice for a quick blanch.

Step 4: Assemble the dish

Spoon some of the noodle cooking water into the bowl to dilute the seasonings and create a broth.

Then, transfer the noodles and greens to the serving bowl. Top with the fried egg, finely chopped scallions, and crushed toasted peanuts.

Variations

If you’re a longtime fan of my blog, you’ve probably already made my Chili Oil recipe—it’s the No. 1 kitchen staple I recommend everyone try. If so, you can use it directly for this recipe.

Here’s how to adapt it: Use half the amount of hot oil to sizzle minced garlic and Sichuan pepper, then add a tablespoon of homemade chili oil (or a good store-bought equivalent).

To make this dish more substantial, you can add other protein toppings such as poached chicken, pan-fried shrimp, or slices of Char Siu pork.

For a vegan option, replace the fried egg with sliced smoked tofu, a few spoonfuls of silken tofu, or a handful of blanched edamame beans.

More noodle dishes

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About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West. However, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same flavor profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu.

But where’s the fish? You may ask. There is none! The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish. Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—suggests that the pickled chili used in this dish was traditionally fermented with fish.

Ingredients

Pork

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating ingredients, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the flavor but also help tenderize the meat.

Vegetables

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above). I’ve also tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well. If none of these are available, fresh chilies can be used as a substitute.

Seasonings

To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch.

🌟 Note: These ingredients are key to achieving the dish’s authentic flavor. Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the ingredients

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic. Then, mix all the seasonings.

🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier. Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump.

Step 2: Sear the pork

Add a little oil to a very hot wok. Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly. As soon as the meat turns pale, dish out for later use.

🌟Note: When using a carbon steel wok, it’s important to heat it empty first then add the oil. This prevents sticking. However, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables

Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Step 4: Combine the dish

Return the pork to the wok. Toss it with the vegetables for about 30 seconds. Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom.

As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions.

🌟Note: Pay attention to heat control and the consistency of the sauce. Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away. Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

Recipe FAQs

Other Sichuan classics

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• Tian Shui Mian (Sweet Water Noodles, 甜水面)

What is Tian Shui Mian

To fully appreciate Sichuan cuisine, you cannot overlook its signature dishes known as Xiǎo Chī/小吃 (meaning “small eats”), which are sold at street stands or small cafes. Today’s recipe, Tián Shuǐ Miàn/甜水面 (Sweet Water Noodles), may be less renowned outside China than Dan Dan Noodles or Hot & Sour Glass Noodles, but it’s indeed a delightful, mouthwatering snack not to be missed.

This dish features extra thick, chewy noodles served at room temperature and coated with an intensely flavorful sauce mixed with a variety of seasonings. It epitomizes the iconic flavor profile of Sichuan cuisine: spicy, mouth numbing, aromatic, with a distinct combination of savory and sweet.

Tian Shui Mian is not for those who prefer food with a soft texture and bland taste. But if you’re after a satisfying chew and multidimensional flavors, this is definitely the one to try!

Ingredients

The ingredients for Tian Shui Mian can be classified into three groups: for the dough, for the spiced sweet soy sauce, and other seasonings.

For the noodle dough

All-purpose flour, salt, and water are all you need for the dough. To achieve the most accurate results, it’s best to measure the flour and water by weight rather than by volume using cups.

For two servings, I use 200g of all-purpose flour and 90 g of water. This ratio results in a medium firmness. It’s not as soft as regular dumpling dough, yet it’s slightly less firm than my dough recipe for ramen noodles.

🌟 NOTE: You may need to adjust the flour-to-water ratio slightly, as flour from different brands varies in water absorption capacity.

For the spiced sweet soy sauce

Spiced sweet soy sauce, known as Fù Zhì Jiàng Yóu/复制酱油, is key to creating an authentic taste. It’s essentially concentrated, sweetened soy sauce infused with aromatics and spices.

To make it, you’ll need soy sauce (light or regular), brown sugar (or rock sugar), scallions, ginger, and various spices, such as star anise, Chinese cinnamon, bay leaves, Sichuan pepper, fennel seeds, and Tsao-ko (optional).

🌟 NOTE: It’s fine to skip 2-3 spices listed above if you find it hard to source them all.

Other seasonings

You’ll also need these ingredients to season the dish: Chinese chili oil, minced garlic, sesame paste, toasted peanuts, ground Sichuan pepper, and sugar.

🌟 NOTE: If you haven’t tried my Homemade Chili Oil recipe, I highly encourage you to do so — it’ll make a big difference. Also, you can skip sesame paste, or replace it with a dash of sesame oil.

Cooking workflow

Step 1: Make the dough

Put the flour and salt into a mixing bowl. Pour in water little by little while stirring constantly with chopsticks or a fork to form small lumps of dough.

Use your hands to squeeze and press the dough lumps together so it transforms into a piece of cohesive dough. Don’t worry if it doesn’t look smooth at this stage. Let it rest, covered with cling film, for about 15 minutes.

When the first resting is done, knead the dough again to smoothen its texture and develop more gluten networks. This takes about 2-3 minutes. Then, rest the dough for a further 10 minutes so that it relaxes and becomes easier to roll.

Step 2: Cook the sauce

While the dough is resting, make the spiced sweet soy sauce. Put soy sauce, brown sugar, scallions, ginger, all the spices, and some water into a small saucepan.

First, bring it to a full boil. Then turn the heat down to the lowest. Leave to simmer until you see the surface is covered by intense bubbles and the sauce becomes thick enough to coat a spoon, stop cooking.

Pour the sauce, passing through a sieve, into a clean container. Discard the solid bits.

Step 3: Shape and cook the noodles

Dust the dough with a little flour then flatten it with a rolling pin to form a rectangle or oval sheet, about ⅓ inch (8mm) thick.

Use a sharp knife to cut the dough into uniform-sized noodles, with the width matching the thickness. Sprinkle some flour over and loosen the noodles to prevent them from sticking to each other.

Bring plenty of water to a full boil. Slightly stretch the noodle strands before adding them to the water. Cook over medium heat until they’re just cooked. The ideal texture is firm and slippery, similar to the “al dente” mouthfeel that Italian pasta is famous for.

If your tap water is safe to drink, rinse the noodles under it to cool them quickly. Otherwise, coat the cooked noodles with a little oil to prevent them from sticking, then let them cool naturally.

🌟 NOTE: These noodles dry out easily, particularly if your kitchen is warm, or has a draft. So I suggest you start boiling water for the next step before shaping the noodles. Or, cover the cut noodles with cling film if you plan to cook them a while later.

Step 4: Assemble the dish

The final step is simple. Put the noodles into bowls, then add all the seasonings: spiced sweet soy sauce, chili oil, sesame paste (if using), garlic, toasted peanuts, sugar, and ground Sichuan pepper. Give everything a thorough stir to coat each strand of the noodles. Then enjoy!

🌟 NOTE: The spiced sweet soy sauce is quite salty. I suggest you add it gradually. Stir, taste, then adjust.

Make ahead tips

Tian Shui Mian is usually served as a cold snack. So it’s perfectly fine to make and cook the noodles in advance. Coat the drained and cooled noodles with a little sesame oil to prevent sticking. Store them in the fridge for up to 3 days. For the best texture, I suggest you allow some time for the noodles to come back to room temperature before seasoning.

Additionally, my recipe for the spicy sweet soy sauce produces more than you need for two servings of noodles. The leftover sauce can be kept for a long time in the fridge and contributes to many classic Sichuan dishes, such as Chili Oil Wonton and Sichuan Zhong Dumplings. You can also use it to enhance the flavor of any dishes that require a salty and sweet taste.

Other noodle recipes

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• Suan Cai Yu (Sichuan Fish with Sour Vegetable, 酸菜鱼)

What is Suan Cai Yu

Today’s dish, Suan Cai Yu/酸菜鱼,  is another signature dish of Sichuan cuisine that you shouldn’t miss. If you’re looking for flavor-intense dishes and enjoy a hot and tangy taste, this dish will satisfy all your craving at once.

Suān Cài Yú literally means “sour vegetable fish”. It originated in Chongqing/重庆, the largest municipality in China that was once part of Sichuan province, featuring two hallmark elements of Sichuan cuisine: the heat from chilies and the aromatic sourness from pickled mustard greens.

This dish shares many similarities with Shui Zhu Yu/水煮鱼 (Sichuan Boiled Fish), such as the use of sliced fish, the spicy soup base, and the cooking method. However, its distinctive tangy taste clearly differentiates it from the latter.

Ingredients & substitutes

Fish choice

The traditional version of Suan Cai Yu calls for skin-on and bone-in pieces of a whole fish. My recipe uses fish filets instead, as they’re easier to handle for home cooks and less hassle for diners.

Catfish filets are a good choice. The ones shown in the image above are basa (aka pangasius), a species of catfish commonly found in the frozen food section of Chinese/Asian shops. 

🌟 SUBSTITUTES: You may use other types of fish. The rule of thumb is to look for fish that isn’t overly flaky, meaning the flesh doesn’t fall apart easily once cooked.

Pickled mustard greens

Another star ingredient of the dish is pickled mustard greens, known as Haam Choy or Suān Cài/酸菜, which means “salted vegetable” or “sour vegetable”. Essentially, they’re whole pieces of Gai Choy/盖菜, a type of mustard greens, fermented in a salty and vinegary brine.

🌟 NOTE: You can find them packed in jars or vacuum-sealed plastic bags in the fermented food section of Chinese/Asian grocery stores. Show the names mentioned above to the shop assistant if you need help locating the correct item.

Aromatics

The aromatic trio of Chinese cuisine – ginger, scallions, and garlic – adds more flavor to this dish. I particularly like using a generous amount of garlic as its fragrance pairs very well with spicy ingredients.

Authentic Suan Cai Yu also calls for Sichuan pickled chilies (Pào Jiāo/泡椒) for extra heat and tangy taste, a key flavor component of many Sichuan classics, such as Shredded Pork with Garlic Sauce.

🌟 SUBSTITUTES: You can replace Sichuan pickled chilies with pickled chili garlic sauce (Duò Jiāo/剁椒), or other types of pickled chilies, such as pickled jalapeños. If you really have trouble sourcing them, feel free to skip this ingredient as this won’t dramatically change the overall taste of the dish.

Condiments

Here are five common condiments used in this recipe:

• Shaoxing rice wine (or dry sherry), for marinating the fish 
• Cornstarch (or potato starch, tapioca starch), for marinating the fish 
• White pepper, for extra heat
• Sugar, for balancing the saltiness
• Salt

Spices

Similar to how you make Sichuan Boiled Beef, three flavor boosters – dried chili, Sichuan pepper, and sesame seeds – are drizzled with hot oil at the end of the cooking process, enhancing the overall aroma of the dish. 

Cooking procedure

Step 1: Marinate the fish

Cut the fish filets into thin pieces by slicing them at a 45-degree angle. Remember that the fish will shrink in size after cooking so make sure the slices aren’t too small.

Put the fish into a bowl. Add Shaoxing rice wine, salt, white pepper, and cornstarch. Use your hand to gently mix and rub so that all the condiments are well absorbed. Leave to marinate while preparing other ingredients.

Step 2: Prepare the pickle

Remove the pickled mustard greens from their packaging. Rinse under running water first, then soak them in water to reduce their sharp saltiness and tanginess.

Since their taste varies from brand to brand, the required soaking time may vary. It’s best to taste a piece, bearing in mind that they’ll taste milder once cooked in the broth.

Drain the vegetables and squeeze out as much water as possible, then cut them into bite-sized pieces. Since the stem part can be quite thick, slice it at an angle to make each piece thinner.

Step 3: Make the broth

First, sizzle minced ginger, minced garlic, chopped scallions, and chopped pickled chili in hot oil to bring out their aroma (keep some of the garlic and scallions for the last step).

Then, stir in pickled mustard greens and fry them for about 1 minute. 

Add water, or unsalted stock if available, to the wok. Bring it to a full boil then let simmer for 3 minutes with a lid on.

Step 4: Cook the fish

Once the broth is fragrant, add the fish. Remember to keep the heat low and arrange the fish without too much overlapping. Allow them to cook undisturbed in the gently simmering broth.

It doesn’t take long to fully cook the fish – about 2 minutes in my case, though this may vary depending on the size of your fish slices and the heat level. A sign of doneness is when the flesh loses its translucent look and becomes firm.

Step 5:  Sizzle the toppings

Pour the fish and broth into a large serving bowl. Put the remaining garlic, scallions, dried chili, Sichuan pepper, and sesame seeds in the center.

Heat a small amount of oil until it just starts to smoke. Pour it over the toppings. Let the aromatics and spices sizzle, then serve the dish immediately.

How to serve

It’s best to enjoy this flavor-intense dish with plain steamed rice (so make sure it’s ready when the fish is done). Optionally, add one or two light, vegetable-based dishes on the side to form a balanced meal. Garlic Bok Choy, Spinach Salad, and Smashed Cucumber are some of the tasty options.

If you haven’t tasted Suan Cai Yu, you may find these tips helpful:

• The dried chili and Sichuan pepper are added to enhance the dish’s flavor. They are not meant to be eaten. This is similar to the spices in Chongqing Laziji, which are also not consumed.
• Although this dish may appear soup-like, the broth is usually not consumed as soup as it’s quite salty. However, it’s great when used in small amounts to flavor steamed rice. 
• Here is a way to reuse the leftover broth: remove all solid pieces, add some water to dilute it, and heat until piping hot. Then, serve it as a soup for another meal. 

Other Sichuan dishes

Looking for more mouthwatering dishes of Sichuan cuisine? Check out these popular recipes:

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Note: This is a revised version of my post published in March 2017.

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• Suan La Fen (Hot and sour noodle soup/酸辣粉)

About the dish

There are a few dishes that always make me drool, merely at the thought of them. Hot and Sour Noodle Soup (Suãn Là Fěn/酸辣粉), a classic Sichuan street food, undoubtedly tops my list. If you enjoy exciting flavors, this recipe won’t disappoint.

I used to eat this dish regularly at a street stall outside my school. The first time I ventured to try it, I instantly fell in love. It was like a flavor explosion in my mouth: hot, tangy, and mouth-numbing. Incredibly intense but utterly irresistible.

I started making it after I left China and was surprised by its simplicity. Once you have all the ingredients ready, it’s just a matter of assembling them.

Unlike other classic noodle dishes, such as Dan Dan Noodles, Chongqing Noodles, and Sweet Water Noodles, Suan La Fen offers a highly pleasurable mouthfeel by using slippery, springy glass noodles, which elevate the joy of eating to new heights.

Ingredients

Here are all the ingredients you need for this recipe. Scroll down to learn substitute ideas.

Glass noodles

The glass noodles in Suan La Fen are made from sweet potato starch and known as Fěn Tiáo/粉条, which literally translates to “starch strips”. Unlike wheat-based noodles, they have a translucent appearance once cooked and offer a super smooth, slippery texture, which I particularly adore.

🌟 Substitutes:

• You may also use glass noodles made from other types of starch. For example, mung bean vermicelli (aka bean thread noodles), known as Fěn Sī/粉丝, is a good alternative (the type I used in my recipe for Glass Noodle Salad).
• Wheat noodles or rice noodles can also serve as a substitute if you’re not strictly aiming for authenticity. Or, try Suan La Mian, a close cousin which features regular noodles.

For the soup

• Unsalted vegetable or chicken stock. When unavailable, I often substitute it with mushroom essence (香菇精) mixed in hot water.
• Black rice vinegar (e.g. Zhenjiang/Chinkiang vinegar), the key ingredient offering the tangy sour taste
• Chinese chili oil, the source of the spiciness
• Ground Sichuan pepper, for a tongue-tingling sensation that Sichuan food is famous for.
• Light soy sauce
• Minced garlic

Toppings

• Fried soybeans, for a crunchy texture and nutty flavor (see how to cook them in later sections)
• Preserved Sichuan pickle (known as Zha Cai/榨菜), for an umami saltiness and extra crunch
• Scallions, or garlic sprouts
• Cilantro (coriander), optional

🌟 Substitute: Fried soybeans can be replaced by roasted peanuts.

How to make it

Step 1: Soak the noodles

Glass noodles need to be rehydrated before cooking. Simply soak them in warm water for about 30 minutes. They’ll soften and become pliable.

Pay attention not to soak them for too long so that the strands turn overly soft. If you don’t plan to cook them right away, drain them well for later use.

Step 2 (optional): Fry soybeans

Skip this step if you’re using shop-bought roasted peanuts as a substitute. However, if you wish to create the authentic taste of the dish with fried soybeans, follow this procedure:

• Soak dried soybeans overnight to soften. Drain and pat dry.
• Fry them in a little oil over medium heat until golden brown and crispy.

I often cook an extra batch of fried soybeans, as they make a delicious snack on their own with a little sprinkle of salt.

Step 3: Cook the noodles

Bring plenty of water to a full boil. Add the drained noodles. Leave to cook over high heat until just cooked through (be careful not to overcook them). The noodles should turn almost transparent and have an elastic, springy texture, yet still be easily snapped between the teeth.

Step 4: Assemble the soup

While waiting for the noodles to cook, heat the stock and then pour it into serving bowls. Stir in minced garlic, black rice vinegar, light soy sauce, Chilli oil, and Sichuan pepper.

Add cooked noodles. Top with fried soybeans (or roasted peanuts), Sichuan pickle, scallions, and coriander if using. Serve immediately.

Other Sichuan dishes

Looking for more classic Sichuan recipes? Here are some popular ones:

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• Aromatic Crispy Duck (香酥鸭)

What is aromatic crispy duck

If you are a fan of the legendary Peking Duck, you’ll find today’s recipe, Aromatic Crispy Duck (Xiāng Sū Yā/香酥鸭), a wonderful alternative. I didn’t know about this Sichuan-originated delicacy until I savored it in Chinese restaurants in the UK, where it enjoys considerable popularity.

Apart from its enticing aroma and crispiness, I particularly love its “fall-off-the-bone” tenderness, a result of the extensive steaming process. When wrapped in hot buns or pancakes, each mouthful creates a delectable eating experience.

The making of aromatic crispy duck involves classic cooking methods prevalent in Chinese cuisine. Initially, the duck is marinated with salt and spices and then steamed until tender. Following this, it is briefly deep-fried to achieve a crispy crust on the surface.

Why this recipe

I’ve carried out several tests before settling on a home cook-friendly version of this dish. Here is how this recipe simplifies the traditional method:

• Use duck legs instead of a whole duck, which can be challenging to fit in everyday cookware.
• Marinate with ready-made five-spice powder, rather than toasting and grinding whole spices from scratch.
• Speed up steaming with an Instant Pot, if available.
• Opt to steam the duck in advance and deep fry it just before serving.

Ingredients

To make this recipe, you’ll need the following ingredients:

• Duck legs
• Condiments: Salt, five spice powder, and Shaoxing rice wine
• Aromatics: Scallions and ginger
• Neutral cooking oil for deep-frying

Cooking procedure

Making aromatic crispy duck involves three straightforward steps: marinating the meat, steaming it until tender, and then deep-frying to crisp it up. You can flexibly schedule these steps to fit into your routine.

Step 1: Marinate

Remove the duck legs from their packaging. Use a paper towel to remove any moisture on the surface.

Select a plate that’s big enough to accommodate the legs and that can fit into the steamer you’re using in the next step. Ideally, the plate should also have a certain depth to collect the liquid that will accumulate around the duck during the steaming process.

Pour Shaoxing rice wine over the duck legs, then sprinkle them with a mixture of salt and five spice powder on both sides. Use your hands to rub the seasonings in, ensuring they’re evenly distributed and adhere to the legs.

Tuck half of the chopped scallions and sliced ginger underneath the legs, then scatter the rest on top. Cover the plate with plastic wrap and leave to marinate in the fridge for 10 hours or overnight.

Step 2: Steam

Pour plenty of water into the wok/pot you’re using for steaming. Use a large steamer basket, a steamer rack, or even a small bowl to support the duck plate. Whatever you choose, it should keep the plate stable and elevated above the water level. Cover the steamer tightly with a lid.

First, bring the water to a full boil over high heat. Then reduce to medium heat and let it steam for about 1½ hours. Be attentive during this process. It’s essential to check the water level every half an hour to prevent it from drying out. When necessary, top up with hot water to maintain a consistent steam.

Once done, carefully remove the duck legs from the steamer and discard any aromatics clinging to their surface. Allow them to dry completely, ideally over a rack so that any excess liquid can drip away.

Step 3: Deep-fry

Before deep frying, pat dry the duck legs with a paper towel to reduce splashing. Heat oil in a wok or pot that sits stably on your burner to 375°F/190°C. Gently slide in the duck legs one by one and fry for 2-3 minutes until their surface browns.

Carefully remove the legs, then heat the oil up to 390°F/200°C. Return the duck to the oil for a second fry, lasting about 20 seconds, to further enhance the crispiness. Afterward, take out the duck and let it rest on paper towels, allowing any excess oil to be absorbed.

Once the duck cools enough to handle, remove the bones from each leg. Do this by twisting them from both ends while holding the duck with your other hand. Then chop the meat into bite-sized pieces, or simply shred it using two forks.

Useful tips

Before we move on to the serving section, I’d like to share a few tips you may find helpful:

• Make ahead. Marinate and steam the duck in advance, then store it in the fridge or freezer, tightly covered with plastic wrap. Deep fry it whenever you plan to serve the dish (thaw it beforehand if frozen).
• Instant Pot. You can also use an Instant Pot for steaming. Fill the inner pot with 1 cup (240ml) of water, then put in the fitted steamer rack. Arrange the marinated duck legs on the rack, making sure they don’t touch the water. Set to steam for 40 minutes then allow a natural release of the pressure.
• Broth. Save the liquid collected in the duck plate while steaming. It’s full of flavors, making it a great base for broth. Dilute it with water for noodle soup or wonton soup. Alternatively, add tofu and leafy vegetables to create a quick and nourishing soup.

How to serve

My family’s favorite way to enjoy aromatic crispy duck is to make a wrap, similar to how you would eat Peking Duck. Here is the classic combination:

• Steamed bao buns, which I used for shooting this recipe, or Peking duck pancakes (aka mandarin pancakes, spring pancakes). They can be homemade or store-bought from the frozen food sections in Chinese/Asian stores.
• Scallions, cut into slivers
• Cucumber, cut into matchsticks
• A savory sauce, such as sweet bean sauce(甜面酱), chili garlic sauce, hoisin sauce, plum sauce, etc.

Freshly cooked aromatic crispy duck also tastes wonderful on its own, accompanied by an optional dipping condiment, such as Chinese salt and pepper mix/椒盐, chili oil, etc. Therefore, you can serve it as a centerpiece, complemented by other savory dishes and steamed rice.

Other festive dishes

Looking for other recipes for special occasions and festive gatherings? Check out these popular ones on the blog:

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Originating from Sichuan cuisine, this popular dish also has nothing to do with tigers. Instead, it features green peppers that are charred and then stir-fried with a savory, tangy sauce. Its name comes from the fact that the brown blisters on the surface of the peppers resemble the patterns of a tiger’s skin.

I love the flavor combination of this dish: smoky, mildly spicy, aromatic, and savory, with a subtle sweet and sour taste. Also, it’s very simple to make (a short ingredient list and a few cooking steps)! 

Ingredients & Substitutes 

• Chili pepper. Choose medium to large-sized green chili peppers. Red ones are good too although they don’t create the “authentic” look. They can be either mildly hot or extra spicy. It’s up to your personal preference.  
• Fermented black beans. Known as Dòu Chǐ/豆豉, they are black soybeans fermented with salt and spices. You can find this special ingredient in many classic Chinese dishes, such as Mapo Tofu, Twice-Cooked Pork Belly, Egg & Chili Stir-fry, etc. They add an aromatic, earthy, and savory taste to today’s dish.
• Garlic. The aroma of fresh garlic complements any vegetable in Chinese stir-fries.
• Seasonings. You only need three simple condiments to season this dish: light soy sauce for the savory, umami taste, black rice vinegar for its tanginess and aroma, and a pinch of sugar to balance the flavor. 
• Neutral cooking oil. It can be sunflower, canola, vegetable, soybean, corn, or rapeseed oil.

Cooking procedure

Step 1: Prepare the ingredients

Wash the chili peppers and wipe dry their surface. Remove the stems and seeds. Unless they’re quite small, cut the peppers in halves crosswise.

In a small bowl, mix light soy sauce, black rice vinegar, and sugar. Set aside.

Step 2: Char the peppers

Place a dry, empty wok/skillet over medium heat. Add the chili peppers. Press them with the back of a spatula to accelerate the charring process. Once they wilt and brown blisters appear on the surface, transfer them out to a plate.

🛎 Notes: Alternatively, you can use an air fryer for this step. Preheat the machine to 390°F/200°C for 3 minutes then air fry the peppers for around 7 minutes (the cooking time may vary so it’s best to open the drawer to check the doneness)

Step 3: Stir-fry the dish

Pour oil into the same wok. Sizzle minced garlic and fermented black beans over medium heat until the garlic browns on the edge.

Put the charred pepper back into the wok. Pour in the sauce mixture. Mix and toss for 20 seconds or so. Dish out and serve.

What to serve with

Tiger skin pepper tastes wonderful over a bowl of steamed rice. However, I find it also nice to enjoy it at room temperature as a savory snack to nibble on.

To include it in a classic Chinese-style multi-dish meal, I would prepare a cooking-free dish like Smashed Cucumber, two protein-based dishes, such as Pearl Meatballs, Chinese BBQ Ribs, etc, and a simple soup like Egg Drop Soup.

The above is just an example. Don’t forget to check out the Recipe Index to discover more dishes to pair with today’s dish.

More vegetable dishes to try

Looking for more delicious ways to cook vegetables? Check out these popular recipes:

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I am a huge fan of eggplant (aubergine). Are you? Today’s recipe, Steamed Eggplant with Chili Garlic Dressing (蒜泥蒸茄子), shows you the simplest way to cook this vegetable. The eggplant is cooked to a perfectly creamy texture in just a few minutes, then topped with a mouthwatering sauce made with fresh aromatics and simple condiments. It’s such a healthy and refreshing dish, especially for summer meals!

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• Which type of eggplant
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• Soak the eggplant or not
• The steaming process
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• Serve it hot or cold
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• 📋 Recipe
• Steamed Eggplant with Chili Garlic Dressing

Which type of eggplant

I’ve tried two types of eggplant for this recipe and both worked well. One is Chinese eggplants (What I use for Di San Xian Stir-Fry) which are long, thin, and have a vibrant purple color. The other is globe eggplants (aka American eggplants) which are round, elongated, and have a dark purple color.

Although I prefer Chinese eggplants for their thinner skin and more color-striking appearance, I use globe eggplants more often as they are more accessible (no trips to Chinese grocery stores required) and the taste difference can be negligible.

Tip: What makes the real difference in taste is the quality of the eggplants. Choose the young ones with white flesh and few visible seeds and avoid the overripe ones with off-white flesh and many brown seeds. It is difficult to assess their quality until you cut them open, similar to the challenge of selecting watermelons. As a general guideline, pick eggplants that are heavy, firm, have smooth skin, and fresh-looking stems.

How to cut eggplant

Wash the eggplants then trim off the stems. Do not peel off the skin as it’s a great source of fiber and its purple color makes the dish visually appealing.

When shooting this recipe, I cut the eggplants into roll-cut shapes (left in the image above) known as Gǔn Dāo Kuài/滚刀块 in Chinese cuisine, like how I prepare them for Eggplant with Plum Sauce. Alternatively, cut them into thick sticks (right in the image above), the same shape I used in the recipe for Sichuan Garlic Sauce Eggplant.

Tip: Another popular way to prepare eggplants for steaming is to cut them in halves or quarters. Steam them and then tear them into strips with your hands. The irregular shape creates more surface area for the dressing to adhere to, resulting in a more flavorful dish. If you have more time, give this method a try.

Soak the eggplant or not

When working with eggplants, have you ever experienced these problems: the white flesh turns brown and the purple skin loses its vibrant color? Although these are purely aesthetic issues that do not affect the flavor of a dish, it is still worthwhile to try to avoid them.

Choose one of the two simple ways to avoid the problems:

• The fast-action method: Without delay, put the eggplant pieces into the steamer (in which the water is already boiling), right after cutting.
• The soaking method: If, for any reason, you can’t steam them immediately, soak the cut pieces in 2 cups of water with 2 tablespoons of any light-colored vinegar or lemon/lime juice.

The steaming process

Bring the water in the steamer to a full boil. Put the eggplant on a serving plate then place it into the steamer.

Cover with a lid and leave to steam over high heat for about 6 minutes (reduce to 5 minutes if the eggplants are cut into sticks). Be careful not to overcook as this will make them too soft to handle and the purple color of the skin will fade.

After steaming, you may see some water accumulated on the plate. It’s not necessary to discard it as it’ll help to thin the chili garlic dressing that we’re going to talk about in the next section.

Tip: Steamer set-up options

• A regular steamer (made of bamboo, metal, or plastic) with steamer baskets, and a lid
• A wok/pot, a steamer rack over which you can place a plate, and a lid
• A wok/pot, a small bowl that sits in the middle to pop up a plate, and a lid

The chili garlic dressing

This steamed eggplant dish is seasoned with aromatics such as fresh chili pepper, garlic, scallions, and cilantro, as well as a few essential Chinese condiments like light soy sauce, oyster sauce, black rice vinegar, sesame oil, and a little sugar.

Simply mix all the above ingredients in a small bowl. Then pour it all over the steamed eggplant. Give it a taste and adjust if necessary.

I find this dressing to have a complex, exciting, and balanced flavor. It is also a forgiving sauce, as you are free to alter the quantity of each ingredient to suit your taste. For example, increase or decrease the amount of fresh chili, omit cilantro if you do not like it, use more vinegar for a tangier kick, or add a dash of Chinese chili oil to make it spicier.

Tip: To create a better mouthfeel and an even distribution of flavor, garlic, a key flavor component in the recipe, is best mashed into a soft, sticky paste rather than minced into small pieces as is common in stir-fried dishes like Egg Fried Rice, Garlic Bok Choy, etc. You can do this by either crushing garlic cloves in a mortar and pestle or grating them with a fine grater, such as a Microplane.

Serve it hot or cold

This steamed eggplant dish is delicious hot, cold, or at room temperature. The heat of the vegetable enhances the aroma of the aromatics, while the chilled version is refreshing and the garlicky and tangy flavors are more pronounced.

You can eat this dish over plain steamed rice or toss it with noodles (I particularly like it with cold noodles). When serving it as part of a multi-course meal, pair it with protein-rich dishes like Char Siu Pork, Soy Sauce Chicken, etc., and a healthy soup like Tomato Egg Drop Soup if you have extra time to cook.

Other quick recipes

Looking for more dishes that can be made in under 10 minutes? Here are some great ones to try:

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Note: This is a revised version of my post published in 2017.

Jump to:

• What is Bang Bang chicken
• The original vs adapted
• Ingredients
• Cooking workflow
• Serving ideas
• Other Sichuan classics
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• Bang Bang Chicken, the Original Sichuan Version

What is Bang Bang chicken

Bang Bang Chicken (Bàng Bàng Jī/棒棒鸡), also known as Bon Bon Chicken, Bam Bam chicken, is a popular cold dish that originated in Sichuan, China.

It features shredded chicken, often paired with crunchy vegetables, seasoned with a spicy and mouth-numbing sauce. It shares a similar flavor profile with another iconic Sichuan dish called Kou Shui Ji/口水鸡 (Mouthwatering Chicken).

The character “棒/Bàng” used in the name means “stick” in Chinese. It is believed that the inventor of the dish used a wooden stick to hammer the cooked chicken, resulting in a less dense but more tender texture. Another interpretation suggests that the word “棒/Bàng” reflects the sound made by the pounding action.

The original vs adapted

The recipe I’m sharing today aims to reflect the original version of Bang Bang chicken with minor twists. It’s noticeably different from the American Chinese version you may have tasted at local Chinese restaurants or takeout. Here are two key differences:

• In the original version, the chicken is poached or steamed, then shredded. In contrast, the American Chinese version typically features breaded and deep-fried chicken pieces.
• The sauce used in the traditional version has a runny consistency and combines bold flavors such as spiciness, numbing sensation, umami, and nuttiness. Whereas the sauce in the American Chinese version tends to be creamy (often containing mayonnaise), sweet, and mildly hot.

Ingredients

Here are what you need to cook this dish:

• Chicken breast. This lean cut of chicken is the easiest to work with. However, you can replace it with boneless chicken thighs (with or without skin) for a more tender texture and flavorful taste. Alternatively, take the traditional approach and use a whole chicken.
• Cucumber. It’s to add a refreshing and crunchy element to the dish. Other vegetables can be used as substitutes, such as bean sprouts, celtuce, bamboo shoots, celery, carrots, etc.
• Ginger & Scallions. They are for reducing the gamey taste when poaching the chicken.

You’ll need a set of essential Chinese condiments to season the dish:

• Chili oil, a key condiment for Bang Bang chicken. Try my homemade chili oil (one of the most popular recipes on my blog) if you haven’t yet.
• Ground Sichuan pepper. It provides the dish with a distinctively numbing and tingling sensation, which Sichuan food is renowned for. It serves as a secret weapon in flavoring classic dishes like Dan Dan Noodles, Mapo Tofu, and more).
• Toasted sesame oil, for extra nuttiness.
• Light soy sauce, for an umami savory taste.
• Black rice vinegar, for a tangy flavor as well as aroma.
• Salt & sugar
• Toasted sesame seeds, for garnishing

🛎 Note on Sichuan pepper: You can find Sichuan pepper in Chinese shops and some general Asian stores. They come in both whole and powder forms. Read my Complete Sichuan Pepper Guide to learn this unique spice, and learn how to make ground Sichuan pepper using whole ones.

Cooking workflow

Step 1: Poach the chicken

Put a piece of chicken breast, sliced ginger, and the white part of the scallions (keep the green part for later use) into a saucepan. Pour in cold water that’s enough to cover the meat.

Turn on the heat to high. Bring the water to a boil. Then turn down the heat so it remains a gentle simmer. Cover the saucepan with a lid.

Count 8 minutes from this moment. Then turn off the heat and let the chicken cook further in the hot water for another 3 minutes (Do not remove the lid).

While waiting for the chicken to cook, cut the cucumber into matchsticks (or grate it if find cutting hard).

🛎Notes:

• Poaching is the traditional Chinese way to cook chicken for this dish. Alternatively, bake it if you wish.
• If you increase the quantity of the chicken, prolong the cooking time accordingly. For example, for 2 pieces of chicken breasts, extend the cooking time to 12 minutes and the resting time to 5 minutes. If unsure, poke a kitchen thermometer into the middle of the thickest part of the chicken, the temperature should be above 165°F/74°C.

Step 2: Shred the chicken

Once the resting is over, transfer the chicken (don’t throw away the cooking liquid yet) to a large bowl filled with cold water, with ice cubes if available. This is to prevent the meat from cooking further and to cool it down quickly. When cool to the touch, take it out and dry its surface with kitchen paper.

To shred the chicken into thin strips, you can simply tear it with your hands, as I do. Or, to echo the myths of the name of this dish, bang it with a rolling pin to loosen the meat then break it into pieces.

Step 3: Season the dish

To combine the sauce, add light soy sauce, black rice vinegar, chili oil, sesame oil, ground Sichuan pepper, salt, and sugar to a bowl. Pour in about 2 tablespoons of the chicken cooking liquid. Mix well.

On a serving plate, firstly place the cucumber then top with shredded chicken.

Pour the sauce mixture all over. To garnish, sprinkle finely chopped scallion greens and toasted sesame seeds.

Serving ideas

Bang Bang chicken is typically served as a cold dish (Liang Cai/凉菜) in traditional multi-dish Chinese meals, alongside other hot savory dishes (Re Cai/热菜) and often plain steamed rice as a staple.

I also enjoy serving it at summer BBQ parties, pairing it with Char Siu (Chinese BBQ Pork) or Lamb Skewers. It goes well with crowd-pleasing dishes such as Lettuce Wraps, Chow Mein, Chinese Sausage Rice, etc.

When tossed with some cooked and cooled noodles, Bang Bang Chicken makes a quick lunch, just as delicious as Sesame Noodles or Sichuan Cold Noodles.

Other Sichuan classics

Looking for more recipes of Sichuan Cuisine? Try these popular ones:

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Jump to:

• What are Sichuan Dumplings
• Why this recipe
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• Cooking instructions
• Make ahead & store
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• The ultimate dumpling guide
• 📋 Recipe
• Sichuan Dumplings (Zhong Dumplings/钟水饺)

What are Sichuan Dumplings

Today’s recipe combines two topics that I have a great passion for: Dumplings and Sichuan food.

Known as Zhōng Shuǐ Jiǎo/钟水饺 in Chinese, Sichuan dumplings (often spelled as Szechuan dumplings or known as Zhong dumplings) are one of the most popular street foods of Sichuan cuisine, along with legendary dishes like Dan Dan Noodles, Hot & Sour Glass Noodles, etc.

Essentially, it’s boiled, half-moon shaped dumplings with a flavorful, tender pork filling, dressed with sweetened, spice-infused soy sauce, chili oil, and minced garlic. It showcases some key features of this regional cuisine: Spicy and aromatic with a distinct savory-sweet taste.

Don’t confuse it with Sichuan Chili Oil Wontons which have a different appearance and seasoning but are equally delicious.

Why this recipe

Here are a few reasons why you should give this recipe a try:

• The filling is very easy to put together
• Fancy pleating isn’t required
• Use shop-bought wrappers to save time
• The unique sauce can be used in many other dishes