Sweet and Sour Sauce is what made Chinese food popular. Sichuan Food expert Fuchsia Dunlop guides us through her legendary Szechuan sauce recipe.

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► Yu Xiang Sauce (鱼香酱) for 🍆 or other things
adapted from Fuchsia Dunlop's "The food of Sichuan"
I like it a bit sweeter.

2 Tbsp sugar
2 Tbsp vinegar - Baoning or Zhenjiang
150ml stock or water
1 tsp soy sauce

3 Tbsp neutral oil
2 Tbsp chili bean paste
1 Tbsp minced garlic
1,5 Tbsp minced ginger
2 Tbsp minced scallions
1/4 tsp toasted sesame oil (optional)

3/4 tsp potato starch, dissolved in about 1/2 Tbsp water

fresh minced scallions for garnish

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30ml Ming River Baijiu
30ml Red Vermouth (Martini Rosso)
200ml tonic water
1 lemon or orange rind, squeezed (optional)

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