Pickle dishes often feature in classic Sichuan cuisine, and pickles are also used as an important seasoning in Sichuan food. According to Xie, different kinds of pickles are used for different purposes.

The type used as a seasoning is typically a blend of ginger, radish and pepper, which is marinated in a sealed jar for at least six months. Brown sugar is sometimes added to make the pickle more flavorful.

The other kind is made for instant consumption, and is nicknamed the "bath" pickle. "The instant bath pickle is where the ingredients are just marinated overnight before they're ready to eat," Xie says. "Any ingredient can be made into bath pickle, not just vegetables. Meat items, such as pig's ear and chicken's feet can also be marinated."

"In Sichuan, the ingredients used to make bath pickle depend on the season. For now, it's time for seasonal green vegetables from Sichuan," the 42-year-old chef says.