This bowl is a true culinary crossroads — a meeting of China, Italy, and Romania in one deeply comforting, fire-kissed dish. At its heart are Chongqing-style noodles, rich with chilli oil and numbing Sichuan pepper. Into this unmistakably Chinese base, I fold in tender Italian cime di rapa (rapini), bringing a slightly bitter, earthy note that balances the heat beautifully.
But the real character comes from Romania: slices of gusa — paprika-smoked pork belly — slowly warmed through in the sauce until the fat just yields and perfumes the broth. The smokiness drifts through the chilli heat, adding depth and warmth.
The result is bold, spicy, aromatic and rustic all at once — a dish that could only exist at the intersection of cultures. A hot noodle bowl with attitude: Sichuan fire, Italian greens, and Romanian soul.
Ingredients
Chongqing-style wheat or rice noodles
Romanian gusa (paprika-smoked pork belly), sliced
Cime di rapa (rapini), trimmed and chopped
Garlic, finely chopped
Fresh ginger, finely chopped
Spring onion, sliced
Sichuan peppercorns, lightly crushed
Dried chilli flakes or chilli powder
Chinese chilli oil (preferably with sediment)
Light soy sauce
Dark soy sauce (optional, for colour and depth)
A splash of Chinese black vinegar
Chicken or vegetable stock
A pinch of sugar
Salt, to taste
Neutral oil (peanut or sunflower)
Optional but highly recommended
White sesame seeds
A few drops of sesame oil
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Loving it, mad in a good way!
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