Mala koushuiji (麻辣口水鸡)
Cold poached chicken in chilli and Sichuan pepper oil
A popular dish that has been seriously dressed up in some of Beijing's swankiest joints, the most basic form of this cold dish combines a sliced breast of poached chicken, submerged in chilli oil with tingly Sichuan peppercorns and roasted peanuts scattered throughout. Fatty, rich and with a lip-smacking, well-rounded heat, the combo of cool tender flesh and warming spice is hard to match.
Where to try?
Head to high-end Sichuanese spot Transit
for what is simply the best version in town. For a more casual encounter, your local Sichuan restaurant (chuancai
, 川菜) is sure to serve up this favourite.