⏰ Service 39 — Sichuan Dinner
← Block 33–34: Chinese Cuisine Overview
Cook a complete Sichuan-focused dinner for two to four people. The goal is to compose a meal where the different heat/numbing levels of the dishes balance each other — Chinese meals are designed this way.
| Dish | Heat level | Role on table |
|---|---|---|
| Smashed cucumber salad | Low (just chilli flake) | Refreshing, palate-clearing starter |
| Mapo tofu | High málà | Center of the table |
| Stir-fried green beans with garlic | None | Cooling, textural contrast |
| Steamed white rice | None | Base and palate reset |
| Dan dan noodles (half portion, dressed lighter) | Medium | A second carbohydrate |
🎥 Compare Notes: The Sichuan ‘Homestyle’ Flavor Profile (3 Recipes) — Chinese Cooking Demystified — CCD explores the jiachang flavor profile across three dishes; compare how you balance the Sichuan heat-and-savor flavors across your dinner.