Suan Ni Wei

  • Serves

    makes 1 1/3 Cups


This spicy-sweet Sichuanese sauce, adapted from Fuchsia Dunlop's Land of Plenty (W. W. Norton & Co., 2003), is delicious with a stir-fry of ground pork and noodles. It first appeared in our November 2014 issue with the story The Glories of Garlic.


  • 13 cup dark soy sauce
  • 13 cup light brown sugar
  • 12 tsp. crushed fennel seeds
  • 12 tsp. Sichuan peppercorns
  • 1 (½"-piece) ginger, unpeeled and crushed
  • 1 stick cinnamon
  • 1 star anise
  • 6 cloves garlic
  • 14 cup chile oil
  • 2 tbsp. dark sesame oil
  • 23 cup water


Step 1

Bring water, dark soy sauce, light brown sugar, fennel seeds, Sichuan peppercorns, ginger, cinnamon, and star anise to a simmer in a 1-qt. saucepan; cook 2 minutes. Let cool, then strain. Mash garlic into a paste and add to pan with chile oil and sesame oil.

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