Sichuan Cold Dish-ify [Anything]

Cold dishes! In this 101 video, we'll focus on the Sichuan province, and teach you three flavor profiles to toss your 'any ingredient of choice' in with.

0:00 - Cold dish as a framework
0:58 - Toasted Chili flavor
4:32 - Sweet and sour flavor
5:44 - Fish fragrant flavor
7:55 - China is a big place

FULL, WRITTEN RECIPES

Are, as always, over on Substack! Completely free, if it had to be said:

https://chinesecookingdemystified.substack.com/p/how-to-chinese-cold-dish-ify-anything

That said, might as well copy over the three sauces over here just in case that's helpful for you:

SHAOBAN SAUCE

* Sichuan Chili Oil (), 30g, ~2 tbsp
* Toasted Chili Powder (), 3g, ~1 tbsp
* Soy sauce (), 10g, ~2 tsp
* Toasted sesame oil (), 10g, ~2 tsp
* Salt, 1/8 tsp
* MSG (), 1/8 tsp

SIMPLE SWEET SOUR SAUCE

* Rice Vinegar () -or- White Rice Vinegar (), 20g, ~4 tsp
* Granulated Sugar, 15g, ~3.5 tsp
* Scallion whites, 15g, ~2 sprigs. Cut lengthwise into slivers.
* Toasted Sesame Oil (), 10g, ~2 tsp
* Salt, 1/8 tsp
* MSG (), 1/4 tsp

FISH FRAGRANT SAUCE

* Lao Gan Ma Pickled Chili () -or- Hunan Chopped Chilis (), 25g, ~1.5 tbsp. Minced.
* Dark Chinese Vinegar (/), preferably Baoning vinegar (), 15g, ~1 tbsp.
* Soy sauce (), 10g, ~2 tsp
* Granulated sugar, 20g, ~4 tsp
* Scallion, 20g, ~2 sprigs. Sliced.
* Garlic, 25g, ~5 cloves. Finely minced.
* Ginger, 5g, ~1/2 inch. Finely minced.
* Salt, 1/4 tsp
* MSG (), 1/8 tsp

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Outro Music: by
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s