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Szechuan Snacks

Suanla Choushou

The wontons in Sichuan (known locally as choushou) aren’t known for their delicate skins or flavorful fillings, but rather the sauce they come served in. Can you guess what it is? Yup: roasted chili oil, black vinegar, and garlic.   Sweet and savory. Slippery and slick. Juicy and tender.… More Info
The bread in these sandwiches is vaguely similar to the more common Xi’an or Beijing-style bing, but quite a bit crisper, puffier, and frankly, better. Trying the bread in Chengdu after so many sandwiches in Xi’an was sort of like having a real New York pizza for the first time after a lifetime… More Info

Fuqi Fei Pian

Fuqi Fei Pian is made of thinly sliced beef, bovine lung or tongue seasoned with chili oil. There is a romantic story of the origin of this famous Sichuan dish. Guo Zhaohua (the inventor) and his wife sold their acetarious (treated with vinegar) beef slices by trundling a small cart along the street. Their… More Info
This spicy snack is beloved all over China and is made of sweet potato flour glass noodles stewed in a soup made of soybeans, chili paste, copious amounts of vinegar, and chili oil. Retrieved from: CNN… More Info
Literally translated as “saliva chicken,” because you’ll salivate when you even think about this dish. Sometimes Chinese dishes have weird names that don’t describe what the dish is made of and may actually turn off some unfamiliar diners — this is one of those dishes. Boiled chicken… More Info