May 2026

Chicken Feet (Fengzhua): 400 grams Pickled Peppers (Pickled Chili Peppers): 800 grams Salt: appropriate amount Cooking Wine (Liaojiu): a small amount White Sugar: a small amount Cinnamon Bark (Guipi): 2 small segments Bay Leaves (Xiangye): 8 pieces Sichuan Peppercorns (Huajiao): 20 grains Ingredients: Star anise: 5 pieces Spring onion heads: 8 pieces 1. Wash the […]

Chicken Feet Appropriate amount Pickled Peppers Appropriate amount Ginger Appropriate amount Scallion Appropriate amount Sichuan Peppercorns Appropriate amount Cassia Bark Appropriate amount Salt Appropriate amount White Vinegar Appropriate amount 1. Cut fresh chicken feet in half and soak in clean water for 3 hours (this soaking step is primarily to remove blood impurities from the

Ciba Seaweed Chili 100 grams Baijiu (Chinese liquor) Appropriate amount 1. Soak the dried chili peppers in warm water for 20 minutes. 2. First, cut the various spices (cloves, cardamom, white cardamom, nutmeg, fennel, cinnamon, star anise, sand ginger, amomum, gan song, bay leaves, row grass) into 2-inch long segments, and soak them in warm

Ingredients: Alkaline noodles: 100 grams Chives: appropriate amount Sesame paste: appropriate amount Instructions: 1. Prepare an appropriate amount of alkaline noodles. 2. Mince ginger and garlic into a paste, and wash the chives thoroughly. 3. Add an appropriate amount of boiling water to the ginger and garlic paste to dilute it, then cut the pickled

Minced meat: 500g Shrimp: 200g Wonton wrappers: 500g Garlic juice: appropriate amount Sesame oil: appropriate amount Sichuan pepper powder: appropriate amount Seaweed: appropriate amount Eggs: appropriate amount Pepper powder: appropriate amount. 1. Mince the pork into a meat paste, then add eggs, salt, and pepper powder. Mix well. 2. Clean the shrimp and cut them

Noodles (fresh, water-based): 200g Water spinach (hollow heart vegetable): 100g Cooked rapeseed oil: 2 tablespoons Chili oil: 2 tablespoons Sichuan pepper powder: 1 tablespoon Chicken bouillon: half a tablespoon Scallion: appropriate amount Soy sauce (yellow bean variety): 2 tablespoons 1. Prepare all the various seasonings. 2. Mince ginger and garlic, place them in a bowl.

Guizhou Dahongpao Chili Powder (200g) Hunan Chaotian Chili Powder (200g) Sichuan Erjingtiao Chili Powder (200g) Cinnamon (2 pieces) Sesame (appropriate amount) Star Anise (5 pieces) Sichuan Peppercorn (50g) 1. Place 200g of Guizhou Dahongpao Chili Powder into a heat-resistant container. 2. Add 20g of fennel. 3. 50 grams of dried Sichuan peppercorns 4. Add 200

1 whole young chicken Soy sauce Salt MSG Cooking wine Dried red chili peppers Sichuan peppercorns Salad oil Cut the chicken into small pieces, marinate with soy sauce, salt, MSG, and cooking wine for at least 30 minutes. Heat an appropriate amount of cooking oil in a wok until it reaches 70% heat, then add

Chicken Heart, appropriate amount Chicken Liver, appropriate amount Chicken Kidney, appropriate amount Chicken Gizzard, appropriate amount Chicken Intestine, appropriate amount Chicken Blood, appropriate amount Green Pepper, appropriate amount Red Pepper, appropriate amount Appropriate amount of scallion, ginger, and garlic Appropriate amount of cilantro Appropriate amount of salt Appropriate amount of light soy sauce Appropriate amount

Chicken: 1 whole Sour pickled cabbage: 1 portion Fresh Sichuan peppercorns: 15g Dried Sichuan peppercorns: 5g Garlic: 5g Ginger: 5g Lantern pickled chili peppers: 5g Dried chili peppers: 5g Liquor: 1.5 tablespoons Light Soy Sauce: 0.5 tablespoon Corn Starch: appropriate amount White Pepper Powder: 1g Cooking Wine: 0.5 tablespoon Salt: appropriate amount 1. Prepare a