Southwestern Chinese cooking built on layered heat rather than raw heat: chilli, the numbing tingle of Sichuan pepper, and a deep bench of fermented pastes and pickles. The signature is fuzzy flavour, several notes held at once, and the region is far more sour and savoury than its reputation for pure spice suggests.
Recipes1
Revisions recorded1
Last worked11 SEP 2026
A cuisine is set once and never changes
A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. Nothing is edited in place; a new revision is written and the old one is kept.
Sichuan architecture on a Japanese noodle, bound in a cold silken tofu emulsion
Hard-fried pork with bloomed dried chilli, garlic, ginger and pickled mustard greens over udon, bound in a blended silken tofu and sesame sauce that never touches heat. Around 60 g of protein per bowl, which is the reason the dish exists: the tofu does the structural job sesame paste alone would do, at a third of the fat. Built from a real pantry rather than an ideal one, so it departs from Chengdu practice in named and deliberate ways.