Dry-Fried Green Beans — 干煸四季豆
Cuisine: Chinese · Origin: Sichuan China
Dry-Fried Green Beans is an iconic Sichuan dish that showcases the region's bold, layered flavors. Fresh green beans are cooked in a wok without added liquid, allowing them to blister and develop a slightly charred exterior while remaining tender inside. The beans are tossed with dried chilies, Sichuan peppercorns, garlic, and ginger, creating a complex heat that combines fiery spice with the distinctive numbing sensation of málà. Often finished with a touch of soy sauce and sesame oil, this vegetable dish demonstrates how Sichuan cuisine elevates simple ingredients through technique and aromatics. It's a staple in Sichuan restaurants worldwide and exemplifies the region's mastery of wok cooking and spice balance.
Standard serving: ~110 kcal (1 serving (250g), estimate)
This dish's signature numbing-and-tingling sensation comes from Sichuan peppercorns, which contain hydroxy-alpha sanshool—a compound that tricks your mouth into feeling a phantom touch, completely different from chili heat.
Photo by Ewan Munro from London, UK (CC BY-SA 2.0), source.
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乾煸四季豆 — 干煸四季豆
料理：Chinese · 起源地：Sichuan China
Dry-Fried Green Beans is an iconic Sichuan dish that showcases the region's bold, layered flavors. Fresh green beans are cooked in a wok without added liquid, allowing them to blister and develop a slightly charred exterior while remaining tender inside. The beans are tossed with dried chilies, Sichuan peppercorns, garlic, and ginger, creating a complex heat that combines fiery spice with the distinctive numbing sensation of málà. Often finished with a touch of soy sauce and sesame oil, this vegetable dish demonstrates how Sichuan cuisine elevates simple ingredients through technique and aromatics. It's a staple in Sichuan restaurants worldwide and exemplifies the region's mastery of wok cooking and spice balance.
標準份量：約 110 kcal（1份（250公克），估計值）
這道菜的招牌麻感來自花椒，花椒含有羥基山椒酚，這種化合物會欺騙你的味蕾，讓嘴巴產生幻覺般的觸感，完全不同於辣椒的灼熱感。
圖片來源：Ewan Munro from London, UK（CC BY-SA 2.0）— 來源