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A vibrant and refreshing dish that combines blanched okra with a spicy, numbing dressing, characteristic of Sichuan cuisine. The okra is briefly boiled to maintain its crisp texture and bright green color, then cooled to halt the cooking process. The dressing typically features green Sichuan peppercorn oil, imparting a unique tingling sensation, complemented by soy sauce for umami depth.

Bitter Bright Briny Earthy Fermented Pungent Spicy Sulfurous Sweet Umami Vegetal