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Life by the rivers and lakes brims with gleaming swords and flashing spears, immersed in the tension of battles at every turn. Dry pot cauliflower takes center stage as a platform for flavors. The fiery heat of dried red chili peppers burns akin to the swift slashes of swords by the water’s edge; the numbing effect of Sichuan peppercorns wafts through the air much like the glint of blades. Minced garlic and ginger harbor hidden depths, akin to the enigmas of the realm, imparting a touch of mystery to the dish. Ultimately, the incorporation of Sichuan chili bean paste, much like a lone hero of the lakes and rivers, imparts a multi-layered gustatory impact. When a platter of dry pot cauliflower, teeming with the essence of the rivers and lakes, lands on the table, it’s akin to an opulent martial arts banquet unfurling before us.
Ingredients
- Sauce: