Douchi

Chao tian chilies (medium heat Sichuan Facing Heaven, Chao Tian Jiao 朝天椒) • Green Sichuan peppercorns. Red Sichuan peppercorns as an alternative (Qīnghuājiāo 青花椒) • Vegetable oil • King oyster mushrooms and walnuts • soy/pea granules • plant-based ground meat • Organic medium-soft tofu • For the Mapo Tofu • Rapeseed oil OR a different seed oil like Avocado • Deodorized coconut oil - optional used to simulate the traditional rich fat content of meat • Pixian Doubanjiang or Cantonese doubanjiang like Lee Kum Kee as an alternative (Pixian Doubanjiang 郫县豆瓣酱) • Roughly chopped fermented black beans (Dòuchǐ 豆豉) •

filets of raw cod (170 grams) • potatoes (mashed) • Chinese fermented black beans • oyster sauce • salt • Flour • Beaten egg • Bread crumbs • (for dredging) • Olive oil • Lemon • ●1 Tbsp white wine •

rice bowl worth Plain cooked rice • Egg • to 1/4 teaspoon Douchi • Shaoxing wine (or cooking sake) • Char siu • Young green scallions • Salt, pepper and umami seasonig • Red pickled ginger • Lard

Pork shoulder roast • leaves Cabbage • Green pepper • Green onion or scallion • Carrot • Wood ear mushrooms • Bean sprouts • Salt and pepper • Sliced garlic • Ginger • Shaoxing wine • seeds Douchi •

Ground meat (beef and pork mix) • Silken tofu • Leek • Vegetable oil • Sesame oil for flavor • Katakuriko (to thicken the sauce) • Doubanjiang • Douchi • Garlic • Ginger • Takanotsume • Chicken stock granules •

Block of pork shoulder • Cabbage • Green pepper • Japanese leek • Garlic (minced) • Ginger (minced) • Doubanjiang • Douchi • Sesame oil • Tianmianjiang • Soy sauce • Oyster sauce •

lentils, soaked overnight • silk or soft tofu, 350-400 g • garlic • chunk fresh ginger • spring or green onion, white part • Chinese fermented black beans • Sichuan peppercorns, ground • douban jiang (spicy chili bean paste) • sesame oil (or vegetable oil) • vegetable or kombu stock • potato starch • soy sauce •

Tofu • Ground pork • Japanese leek • Komatsuna • ●Doubanjiang • ●Tianmianjiang • ●Douchi • ●Ra-yu • Shaoxing wine (or sake if unavailable) • ●Garlic (grated) • ●Ichimi spice • ☆Hot water (or cold) •

Firm tofu • Garlic • Doubanjiang • Green onion or scallion • Douchi • Chicken soup stock • Soy sauce • Shaoxing wine • Katakuriko • Szechuan pepper • Ra-yu • Ground pork •

to 100 grams Ground pork • Tofu (firm or silken) • Garlic (finely chopped) • Ginger (finely chopped) • Japanese leek (the green part too) • to 3 teaspoons ● Doubanjiang • heaped tablespoon ● Tianmianjiang • ● Douchi (or substitute tianmianjiang) • ● Pepper • ○ Soy sauce • ○ Sake (use shaoxing wine if possible) • ○ Chicken bone soup stock granules •

Silken tofu • Pork shoulder (or ground pork) • of a stalk Finely chopped Japanese leek • to 2 stalks Garlic scape (or garlic leaves) • Chicken stock • ★ Douchi • ★ Doubanjiang • ★ Tianmianjiang • ★ Sugar • Shaoxing wine • abou 2 tablespoons of the flour Katakuriko slurry • plus Sesame oil for finishing •

Thinly-sliced pork belly • Cabbage • Green peppers • Red bell peppers (optional) • Green onion or scallion • ★Douchi • ★Tianmianjiang • ★Doubanjiang • ★Weipa • ★Soy sauce • ★Sake • Katakuriko

meat minced • white soft tofu1 box • vegetable oil • doubanjiangspicy fermented broadband and chilli paste • fermented black beans douchi • scallion spring onion, chopped • garlic chopped • ground sichuan peppercorn • soy sauce • water • Meat Marinade: • sesame oil •

rice cakes • fried tofu (or other protein) • leafy greens • dried Sichuan chillies • Sichuan pepper • garlic • scallion • douchi • Shaoxing wine • douban jiang • light soy sauce • sugar •