Su Qingyan's signature Sichuan-style dish made with pure beef tallow from her space, Pixian Doubanjiang, dried red chilies, Sichuan peppercorns, glutinous rice wine, rock sugar, and dozens of spices including tsaoko and cloves. Served in a custom bronze pot with glowing coals below. Ingredients include tripe, duck intestines, and thinly sliced mutton.
