Want to experience an impressively wide range of Sichuan flavors in a single dish? From your very first bite of Qionghai drunken shrimp, this dish releases an explosion of flavors that captivate the taste buds. With a nibble, the shrimp shell falls off, leaving a piece of juicy and tender meat in your mouth and immersing you in the zest of this delicacy. 

Chefs specifically choose local freshwater shrimp, marinate it in Chinese wine (baijiu), then season the dish with a special sauce. Many would argue that this delicious, eclectic sauce is what makes drunken shrimp so tasty. The sauce is made up of several key ingredients: chili powder, Sichuan pepper powder, minced garlic, minced ginger, sliced chili peppers, green onion, cilantro, soy sauce, vinegar, Chinese wine, salt, and sugar. The result? A sweet, sour, and spicy seafood dish that packs a fiery, numbing punch. Bon appetit!

Explore Liangshan Yi Autonomous Prefecture in Sichuan Province with Min-Zhui Lee, host of Travelogue on CGTN. The show broadcasts this Sunday (Oct. 14) at 7:30 a.m. and 4:30 p.m., next Monday at 2:00 a.m. and next Thursday at 1:30 p.m. (Beijing Time).