Sichuan Cold Dish-ify [Anything]

Date: 2024-02-13 01:28:37

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Cold dishes! In this 101 video, we’ll focus on the Sichuan province, and teach you three flavor profiles to toss your ‘any ingredient of choice’ in with.

0:00 – Cold dish as a framework
0:58 – Toasted Chili flavor
4:32 – Sweet and sour flavor
5:44 – Fish fragrant flavor
7:55 – China is a big place

FULL, WRITTEN RECIPES

Are, as always, over on Substack! Completely free, if it had to be said:

https://chinesecookingdemystified.substack.com/p/how-to-chinese-cold-dish-ify-anything

That said, might as well copy over the three sauces over here just in case that’s helpful for you:

SHAOBAN SAUCE

* Sichuan Chili Oil (红油), 30g, ~2 tbsp
* Toasted Chili Powder (煳辣椒末), 3g, ~1 tbsp
* Soy sauce (生抽), 10g, ~2 tsp
* Toasted sesame oil (麻油), 10g, ~2 tsp
* Salt, 1/8 tsp
* MSG (味精), 1/8 tsp

SIMPLE SWEET SOUR SAUCE

* Rice Vinegar (米醋) -or- White Rice Vinegar (白醋), 20g, ~4 tsp
* Granulated Sugar, 15g, ~3.5 tsp
* Scallion whites, 15g, ~2 sprigs. Cut lengthwise into slivers.
* Toasted Sesame Oil (麻油), 10g, ~2 tsp
* Salt, 1/8 tsp
* MSG (味精), 1/4 tsp

FISH FRAGRANT SAUCE

* Lao Gan Ma Pickled Chili (老干妈风味糟辣剁椒) -or- Hunan Chopped Chilis (剁椒), 25g, ~1.5 tbsp. Minced.
* Dark Chinese Vinegar (香醋/陈醋), preferably Baoning vinegar (保宁醋), 15g, ~1 tbsp.
* Soy sauce (生抽), 10g, ~2 tsp
* Granulated sugar, 20g, ~4 tsp
* Scallion, 20g, ~2 sprigs. Sliced.
* Garlic, 25g, ~5 cloves. Finely minced.
* Ginger, 5g, ~1/2 inch. Finely minced.
* Salt, 1/4 tsp
* MSG (味精), 1/8 tsp

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https://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s