Chengdu is the capital city of Sichuan Province in south west China. The cuisine of the region is famous across the country and increasingly around the world for its flavoursome and unique dishes. Hot chillies and Sichuan pepper feature in much of the cooking and the term ‘ma la’ in Chinese refers to the associated numbing and spicy flavour. Here we've got a street food dish and classic meal in a bowl, dan dan noodles along with potsticker dumplings, pickled radishes and chilli sauce on the side. To follow up a decadent mandarin posset flavoured with ginger and Sichuan peppercorns.

Chilli Oil Spices: chilli, Sichuan pepper, mild chilli flakes
Ground Spices: Sichuan pepper, chilli, mild chilli flakes, ginger, garlic, onion
Sesame Seeds: white SESAME
Potsticker Blend: chives, white pepper, ginger, Sichuan pepper, garlic, onion
Chilli Sauce Spices: red bell pepper, chilli, garlic, mild chilli, onion
Pickle Blend: ginger, garlic
Posset Spices: Sichuan pepper, ginger, bitter orange

May contain traces of celery and mustard
Allergens are listed in CAPITALS

• 250g pork mince
• 1 bunch of spring onions
• 150g greens (eg tenderstem broccoli, spring greens or pak choi)
• 100g radishes
• 2 cloves of garlic
• 4 mandarins or clementines
• ½ lemon
• 175ml double cream
• 80g sugar
• 1 tbsp tomato puree
• 75g plain flour
• 60ml soy sauce (any type)
• 85ml vinegar (rice or white wine vinegar is best)
• 100ml oil (sunflower or vegetable oil is best)
• Dried egg noodles for 2