Description
A traditional Chinese communal dish involving a simmered broth and various cooked ingredients.
Technical
The broth is made with Szechuan peppercorns, chili peppers, garlic, ginger, and star anise, and simmered at 82°C to 88°C for 30 minutes to 1 hour. The unique numbing and slightly spicy flavor is due to the compound hydroxy-alpha-sanshool in Szechuan peppercorns.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
spicynumbingaromaticpungentearthygingerygarlicky
Wine Analogy
Like a bold Amarone with layered spice and dried fruit notes
Coffee Analogy
Resembles a complex Ethiopian Yirgacheffe with floral and citrus highs