Chinese Cold Sliced Meats

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Cold Sliced Meats: Numbing and Hot

One of the most popular Sichuan appetizers, usually served cold. Its sauce is really easy to make and can be served with anything from the beginner friendly chicken and turkey leftovers to braised beef shank, tendons, or tripe.



  • 1 lb meat, poached or braised until tender in water with scallions and ginger, cooled and sliced thin, or into uniform chunks, reserve broth for another use
  • 8 scallions, sliced thin, on a bias
  • 1/2-1 tsp Sichuan peppercorns, depending on how numbing you want it, toasted and ground
  • 4-5 tsp sugar (I like mine with 5)
  • 3 tbsp light soy sauce
  • 3-6 tbsp chili oil with chilies, 3 is usually plenty
  • 2 tsp toasted sesame oil
  • 1 clove, garlic, minced fine (I like mine with garlic)
  • Salt to taste


Dissolve sugar in soy, add the rest of the sauce in a bowl, add half of the sliced scallions. Making the sauce ahead of time will allow the flavors to meld. Drizzle over sliced meat and toss, top with scallions. You can also let this marinate for a few hours before serving.