At the table
Lift small portions with chopsticks and dip the lower strips into the dressing. Ask “少放辣椒” for less chili; the prepared dressing may already be spicy.
This version contains soy and sesame; sauces may contain wheat. Check the actual dressing if you have dietary restrictions.
Garlic and Sichuan-pepper oil may be added. Dressing and heat vary; this is one preparation, not a fixed recipe for every shop.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Garlic and Sichuan-pepper oil may be added. Dressing and heat vary; this is one preparation, not a fixed recipe for every shop.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Chili heat, vinegar tang and fermented-bean savoriness.
- Chili heat
- Texture
- Smooth, soft strips with a gentle spring.
- How it’s made
- Cooked pea starch sets before slicing. This dressing combines chili, sesame, Sichuan pepper, oil, fermented black beans, ginger, chili broad-bean paste, vinegar, sugar, soy sauce, sesame oil and salt.
Garlic and Sichuan-pepper oil may be added. Dressing and heat vary; this is one preparation, not a fixed recipe for every shop.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Northern Sichuan, especially Nanchong; generic dish not a packaged product.
Ask if they have it first
请问你们有川北凉粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Jelly that carries the seasoning
This account describes a tradition or story, rather than an established historical fact.
In this northern Sichuan snack, mild pea-starch jelly provides a soft contrast to a strongly seasoned dressing. The dressing gives each mouthful much of its character.