Tingly-numbing style

Jianghu cuisines with tingly-numbing style are cooked with dry Sichuan pepper or green Sichuan pepper as main condiments. Characterized by strong tingly-numbing and pleasant salty delicacy flavors, these cuisines may deliver a long-lasting and mellow fragrant of Sichuan pepper.

Representative cuisines:

Pepper Chicken, Fragrant Rabbit Slices, Pepper Ribs, Duck Intestines Fried with Fresh Peppers.

Boiling style

Jianghu cuisines with boiling style are cooked with dry chili, dry Sichuan pepper or various sauces including pickled chili, pickled ginger, Pixian soybean paste and spicy sauce as main condiments. These cuisines are characterized by tingly-numbing, spicy, salty, mellow and long-lasting flavors.

Representative cuisines:

Youting Crucian, Spring Chicken, Grilled Chicken, Taro Chicken.