CHEF HAN’S KITCHEN JOURNAL • Z&Y PEKING DUCK
Start with These Refreshing Sichuan Cold Dishes in Chinatown
By Chef Lijun Han, Owner & Head Chef, Z&Y Peking Duck
Walking through San Francisco’s Chinatown on a warm summer afternoon? The city’s famous fog occasionally retreats, leaving Grant Avenue bathed in rare, golden heat. After a morning spent exploring the bustling streets of North Beach, hunting for
treasures near Union Square, or navigating the vibrant alleys of Chinatown, there is a good meal waiting for you.
As the Executive Chef, I have spent years observing the rhythm of our dining room. On these sun-drenched San Francisco days, I watch our guests come in from the heat. Before you even contemplate our signature Peking duck or our fiery main courses, there is no better way to start your meal than with a few of our Sichuan cold dishes.
In Sichuan culinary philosophy, liang ban (cold tossed) dishes are far more than mere appetizers. They are a proper start to the meal. Light, nuanced, and packed with bold, aromatic complexity, these dishes balance cooling textures with deeply
savory flavor.
The Summer Palate: Recommended Cold Dishes
To get the most out of a meal here during the warmer months, I recommend building an opening course from the following selections:
Mouthwatering Chicken with Green Sichuan Peppercorn Sauce
Often translated as “saliva chicken” because merely thinking of it induces a craving, this dish a dish that earns its name. We poach the chicken and chill it quickly to preserve a delicate, silky texture, before bathing it in an emerald-green sauce. The fresh
green Sichuan peppercorns deliver a bright, citrusy zing and a signature numbing tingle that genuinely cooling on a warm day.
Sliced Beef & Ox Tongue in Chili Sauce
A classic known as Fuqi Feipian. Do not let the vibrant ruby-red chili oil intimidate you; this dish is a lesson in complex savory balance, not just heat. The thinly shaved, deeply braised meats are served cold, creating a beautiful contrast against the aromatic warmth of roasted sesame, crushed peanuts, and our house-crafted chili oil. It is robust, yet incredibly refreshing.
Cucumber Salad with Garlic Dressing
Simple and precise. We forcefully smash the cucumbers rather than neatly slicing them—a technique that creates jagged edges perfectly designed to absorb our pungent, savory garlic dressing and tangy black vinegar. The result is a sharp, hydrating crunch that clears the palate between bites.
Chilled Tofu with Scallion Oil
A quieter counterpoint to the bolder plates. Silken tofu served ice-cold and dressed simply with a deeply aromatic, bright green scallion oil and a touch of premium soy. It’s light and herby—a nice break mid-meal.
Century Egg with Roasted Peppers
For those willing to try something new, this is a good one. The creamy, rich umami of the preserved egg is beautifully cut by the subtle smokiness and gentle heat of blistered, roasted peppers. It is an earthy, savory bite that goes well with a crisp, cold beer or a chilled glass of white wine.
“The cold dishes are meant to be taken slowly. Let them cool you down and get you ready before the main courses come out.” – Chef Han
Experience the Flavors of Summer
Ready to cool off with some of San Francisco’s best Sichuan food? Whether you’re looking to sit down for dinner, a quick takeout pickup, or the comfort of delivery to your home, my team is ready to serve you.
From my kitchen to your table, I hope this summer brings you many days that you’ll cherish and remember.
With warmth and gratitude,
Chef Lijun Han
Z&Y Peking Duck
Call us if you have questions:
📞 Z&Y Peking Duck: (415) 986-1899
