The tongue-tingling cuisine of Sichuan province, China...


Sichuan cuisine is famous across China - and increasingly around the world - for richly flavoured cooking that uses both hot chillies and Sichuan pepper. Sichuan pepper is the berry from a prickly ash tree, and even though it has a lovely fragrant smell when toasted, it’s commonly associated with the numbing effect on the tongue when eaten.


To begin we’ve got sesame noodles dressed with chilli oil served at room temperature and for the main a spread of dishes including fragrant aubergines, braised pak choi and cumin potatoes. In China the further west you go, the more cumin you see, as it arrived via spice routes from the Middle East. Cumin (ziran) remains relatively unused in China but the flavour works deliciously well with this spread.


Prep Time: 45 minutes

Cook Time: 1 hour

Heat Rating: 3 (more with the chilli oil!)






For just £5.90


  • Chilli Oil Spices: Chilli, toasted Sichuan pepper, Aleppo chilli, red pepper flakes
  • Pickle Spices: Sichuan Pepper, white pepper, yellow mustard
  • Sesame Seeds: toasted sesame seeds
  • Sichuan Pepper: toasted Sichuan pepper
  • Aubergine Marinade: garlic, ginger, Sichuan pepper, chilli, onion powder
  • Potato Spices: Toasted cumin, toasted Sichuan pepper, chilli, garlic
  • Facing Heaven Chillies