Dish
Ding bian cuo
Ding bian cuo is made with thick and chewy noodles that are stir-fried with a spicy sauce made with Sichuan peppercorns, chili oil, garlic, and soy sauce. The dish is usually topped with minced pork, scallions, and peanuts. The noodles are cooked until they are slightly crispy on the outside and soft on the inside. The dish is spicy, savory, and has a numbing sensation from the Sichuan peppercorns. It is a must-try for anyone who loves spicy food.
Origins and history
Ding bian cuo originated in Sichuan province in China. It is a popular street food that is often eaten for breakfast or as a snack. The dish has been around for over 100 years and has become a staple in Sichuan cuisine.
Dietary considerations
Ding bian cuo is not suitable for people with a low tolerance for spicy food. It is also not suitable for vegetarians or vegans as it contains meat products.
Variations
There are many variations of Ding bian cuo, some use different types of meat such as beef or chicken, while others use different types of noodles. Some variations also include vegetables such as bok choy or bean sprouts.
Presentation and garnishing
Ding bian cuo is usually served in a small bowl or plate and is garnished with scallions and peanuts. The dish is often served with a small spoon and chopsticks.
Tips & Tricks
To make the dish spicier, add more chili oil or Sichuan peppercorns. To make the dish less spicy, reduce the amount of chili oil or use a milder type of chili pepper.
Side-dishes
Ding bian cuo is often served with a side of pickled vegetables or a small bowl of soup.
Drink pairings
Ding bian cuo pairs well with a cold beer or a glass of iced tea.
Delicious Ding bian cuo recipes
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