17/07/2026
Seriously, Chinese food has the most romantic, poetic and visceral names on the planet — from ‘ants climbing a tree’ to ‘Buddha jumps over the wall’.
My personal favs are the ones where a dish gets named literally after the people who sold it, like the cruel ‘pockmarked old woman’s bean curd’ aka Mapo tofu. Ouch. It’d be like Jersey people calling the Rice Bowl ‘moody dad of the Awabi guy’s Chinese’.
Anyway, this Sichuanese classic is called ‘husband and wife slices’ after the couple who invented it in 1930.
Cold slices of soy-braised beef tossed in a vinaigrette of chilli oil and vinegar then garnished with peanuts, coriander, spring onions, celery and our MVP — Sichuan peppercorn. Numbing and tongue tingling heaven.
Come join us at the next 6pm pour with Love Wine and grab a plate. A dish this spicy would make most wines tap out instantly — but not the Tatomer Riesling. It’s a glass of Californian Meyer lemon juice filtered through wet stones that cuts through the chilli oil and somehow goes toe to toe with Sichuan peppercorn too.
(PS. Don’t google what’s in this dish — just order it, eat it and love it. Let’s just say these guys made offal cool before offal was cool…)
