This aromatic wine elevates this Sichuan dish, known locally as “Ants Climbing a tree,” wonderfully.
Soak wide rice noodles for approx. 20 min. in cold water.
Cut the carrot into matchsticks and finely slice the green onions. Chop dried chili.
Heat oil in a wok over high heat. Add ground pork and fry for approx. 1 min. Add carrott, dried chili, dark soy sauce, fermented soy bean paste, and spicy bean paste. Stir to combine. Drain rice noodles and add to wok, then toss to coat. Season with Chinese five-spice powder, light soy sauce and salt to taste. Add sliced green onions before serving. Enjoy!