uizhou Cuisine

• Suan Tang Yu (Sour Soup Fish)

This dish exemplifies Guizhou’s love for sour and spicy flavors. The sourness comes from fermented ingredients like tomato and chili peppers, while a variety of spices adds complexity and depth.

Ingredients:

• 1 whole fish (about 1.5 pounds)
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup fermented sour soup base
• 1/2 cup chopped fresh chili peppers
• 1/2 teaspoon Sichuan peppercorns
• 1/4 teaspoon ground white pepper
• Salt to taste
• Chopped scallions and cilantro for garnish

Instructions:

1. Clean and scale the fish. Make several shallow cuts on both sides of the fish.
2. Heat the oil in a large pot or wok. Add the onion, garlic, and ginger and stir-fry until fragrant.
3. Add the sour soup base, chili peppers, Sichuan peppercorns, and white pepper. Bring to a boil.
4. Add the fish and simmer until cooked through.
5. Season with salt to taste.
6. Garnish with scallions and cilantro and serve immediately.

• Zao La Ji Huo Guo (Fermented Chili Hot Pot)

This hot pot dish showcases Guizhou’s unique “zao la jiao” (fermented chili sauce), which has a funky, sour-spicy flavor that’s essential to many Guizhou dishes.  

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup zao la jiao (fermented chili sauce)
• 1/2 cup chopped fresh chili peppers
• 1/2 teaspoon Sichuan peppercorns
• 1/4 teaspoon ground white pepper
• Salt to taste
• Assorted hot pot ingredients (meat, seafood, vegetables, tofu, etc.)

Instructions:

1. Heat the oil in a large pot or wok. Add the onion, garlic, and ginger and stir-fry until fragrant.
2. Add the zao la jiao, chili peppers, Sichuan peppercorns, and white pepper. Bring to a boil.
3. Season with salt to taste.
4. Add your desired hot pot ingredients and cook until done.
5. Serve with dipping sauces and rice.

Sichuan Cuisine

• Mapo Tofu

This iconic Sichuan dish exemplifies the “ma la” (numbing-hot) flavor that’s characteristic of the region’s cuisine. The combination of Sichuan peppercorns and chili peppers creates a tingling numbness that’s followed by a wave of heat, complementing the savory flavors of the tofu and ground meat.  

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon vegetable oil
• 1/2 pound ground pork
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon Pixian Douban (fermented broad bean paste)
• 1 teaspoon Sichuan peppercorns
• 1/2 teaspoon red chili flakes
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• Chopped scallions for garnish

Instructions:

1. Blanch the tofu cubes in boiling water for 1 minute, then drain.
2. Heat the oil in a wok or large skillet. Add the ground pork and stir-fry until browned.
3. Add the onion, garlic, and ginger and stir-fry until fragrant.
4. Add the Pixian Douban, Sichuan peppercorns, and chili flakes. Stir-fry for 1 minute.
5. Add the tofu cubes and chicken broth. Bring to a simmer.
6. Combine the soy sauce, cornstarch, and water in a small bowl. Add to the tofu mixture and stir until thickened.
7. Garnish with scallions and serve immediately with rice.

• Kou Shui Ji (Mouth-Watering Chicken)

This cold dish showcases Sichuan’s love for bold flavors and contrasting temperatures. The poached chicken is coated in a fiery red chili oil infused with Sichuan peppercorns and other spices, creating a dish that’s both refreshing and intensely flavorful.  

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup chicken broth
• 1/2 cup red chili oil
• 1 tablespoon Sichuan peppercorns
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Chopped scallions and cilantro for garnish

Instructions:

1. Poach the chicken breasts in the chicken broth until cooked through. Remove and let cool.
2. Heat the oil in a small saucepan. Add the onion, garlic, and ginger and stir-fry until fragrant.
3. Add the chili oil and Sichuan peppercorns. Simmer for 1 minute.
4. Remove from heat and stir in the soy sauce, rice vinegar, and sugar.
5. Shred the chicken and arrange on a plate.
6. Pour the chili oil mixture over the chicken.
7. Garnish with scallions and cilantro and serve cold.

Hunan Cuisine

• Duo La Jiao Yu Tou (Fish Head in Chopped Chili)

This Hunan classic exemplifies the region’s focus on “pure spiciness” (xin la) and “aromatic spiciness” (xiang la). Fresh chili peppers are used in abundance, creating a clean, intense heat that’s balanced by the savory flavors of the fish head and aromatics.  

Ingredients:

• 1 fish head (about 1 pound)
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup chopped fresh red chili peppers
• 1/2 cup chopped fresh green chili peppers
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• Chopped scallions for garnish

Instructions:

1. Clean the fish head and remove the gills. Make several shallow cuts on both sides of the head.
2. Heat the oil in a large pot or wok. Add the onion, garlic, and ginger and stir-fry until fragrant.
3. Add the red and green chili peppers. Stir-fry for 1 minute.
4. Add the fish head and chicken broth. Bring to a simmer.
5. Combine the soy sauce, cornstarch, and water in a small bowl. Add to the fish head mixture and stir until thickened.
6. Garnish with scallions and serve immediately with rice.

• Nong Jia Chao Rou (Farmer’s Style Fried Meat)

This rustic dish showcases Hunan’s love for simple yet flavorful food. Fatty pork is stir-fried with an abundance of fresh green chili peppers and garlic, creating a dish that’s both savory and intensely spicy.  

Ingredients:

• 1 pound fatty pork belly, thinly sliced
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup chopped fresh green chili peppers
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• Chopped scallions for garnish

Instructions:

1. Heat the oil in a wok or large skillet. Add the pork belly and stir-fry until lightly browned.
2. Add the onion, garlic, and ginger and stir-fry until fragrant.
3. Add the green chili peppers. Stir-fry for 1 minute.
4. Add the chicken broth. Bring to a simmer.
5. Combine the soy sauce, cornstarch, and water in a small bowl. Add to the pork mixture and stir until thickened.
6. Garnish with scallions and serve immediately with rice.

These recipes offer a glimpse into the diverse and delicious world of spicy Chinese cuisine. By understanding the different approaches to heat and flavor in each region, you can appreciate the complexity and artistry of Chinese cooking and embark on your own culinary adventure. Remember, it’s not just about the burn; it’s about the symphony of flavors, the cultural significance, and the overall dining experience.