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Learn how to make Chongqing noodles with 50Hertz Sichuan Pepper founder Yao Zhao
Learn how to make this classic Chinese dish with an up-and-coming startup entrepreneur in the Chinese condiment food space, Yao Zhao.
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Fiercely spicy, tingling, and aromatic, Chongqing noodles are one of the most popular street foods of China. In recent years, Chongqing “small” noodles have become incredibly popular not only in all of China but also in big cities overseas. These noodles aren’t usually fiendishly chili-hot, but local Chongqing people like to add Sichuan pepper oil for the aroma and the lovely tingling sensation. Learn how to make this classic Chinese dish with an up-and-coming startup entrepreneur in the Chinese condiment food space, Yao Zhao.
Yao Zhao started selling his Green Sichuan Pepper Oil just in April this year. A month later, Fuchsia Dunlop, the esteemed chef and writer on Chinese food, recommended his product on her Instagram. Two months later, the New York Times recognized the novelty, describing it as “an oil that tingles and transforms.” The result, in the following 24 hours, was orders for over 20,000 bottles! Many of his customers have called his product their “best food discovery of 2020.”
See the links in the ingredients list to buy your 50Hertz Sichuan Pepper Oil in preparation for the event.
Chongqing noodle ingredients to prepare in advance of the event.
INGREDIENTS (1 serving)
100g (3.5oz) dried wheat-flour noodles
A good amount of green vegetables (bok choy, snow pea shoots, water spinach, etc.)
1 stem of green onions
Garlic cloves
SEASONINGS
1 tsp 50Hertz Red Sichuan Pepper Oil
1 tsp 50Hertz Green Sichuan Pepper Oil to drizzle at the end for its aroma
Click on the links above to buy your 50Hertz Sichuan Pepper Oil in advance of this event!
Buy Now
1 tbsp chili oil or try an organic version of Lao Gan Ma, Mr Bing Chili Crisp
2 tbsp light soy sauce
2 tbsp black vinegar
Optional:
1 tsp sesame oil, a little lard
some ginger, pickled vegetables, and peanuts
Yao Zhao
Yao founded 50Hertz Sichuan Pepper on a simple belief that Sichuan Pepper represents a culinary trend that will strike a chord with food lovers everywhere. He wants to champion this unsung spice and its unique tingling sensation into world cuisines. Born and raised in Chongqing China, he has work experience in China, India, the Middle East, and now in Washington DC. Yao has a masters’ degree in Economics from Johns Hopkins University School of Advanced International Studies (SAIS). When Yao is not trekking through the Pantanal in Brazil or backroads in India, his main hobby is scuba diving – Zanzibar, Okinawa, Strait of Hormuz, the Maldives and Raja Ampat are many of his favorite spots.
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