Hot and sour sweet potato noodles (Suanla fen)

1. Soak the sweet potato noodles in lukewarm water for 1 hour until pliable; crush the garlic and finely chop the pickled mustard greens, coriander and spring onions.

2. Toast the peanuts in a dry pan for 5-6 minutes, cool and roughly crush; toast and grind the Sichuan pepper too.

3. Stir-fry the minced pork in a little oil for 3-4 minutes, breaking it up, add the doubanjiang and pickled mustard greens and fry for another minute.

4. Divide the chilli oil, black rice vinegar, soy sauce, sugar, garlic and ground Sichuan pepper between the bowls.

5. Bring the water to the boil with the salt, cook the noodles for 3-4 minutes until translucent, then divide between the bowls and pour a ladle of the cooking water over each.

6. Top with the pork, sprinkle with peanuts, coriander and spring onion and mix before eating.

Tip: One of Chongqing's most popular street foods: the slippery, chewy sweet potato noodles are what make it special. If you can't find pickled mustard greens, leave them out or use finely chopped gherkins instead.