Ants Climbing a Tree is made of ground pork that is cooked in a spicy sauce before being poured over a bed of vermicelli. The sauce is usually made of chilli and Sichuan spicy bean paste, with some soy sauce added.
Despite the less-than-appetising name, Ants Climbing a Tree is one of the most popular dishes in Sichuan cuisine. It got its name because the bits of ground meat clinging to the vermicelli evoke an image of ants walking on twigs. The green onion, which is used for decoration, is reckoned to represent the green leaves of the tree.
Why is it famous?
Legend has it that the dish was invented by a woman called Dou E during the Yuan Dynasty (1271-1368). After her husband died of illness, Dou had to take care of the family as well as her mother-in-law, who was so grief-stricken she became very sick. Dou cooked all sorts of tasty food to cheer her up but money was tight so she couldn’t afford to spend much. Thinking of what to do with just a little meat, Dou chopped up the pork into very tiny pieces before frying it with ginger and green onion. To add bulk to the dish she also incorporated soaked vermicelli. Her mother-in-law liked it. Dou’s neighbours loved it too. The recipe spread and evolved into the classic Sichuan dish of today.
Where to have it?
The Chuanban restaurant, which means “operated by Sichuan”, has been a long-time favourite for Beijingers. As it is run by Sichuan’s local government, all of its ingredients are flown in direct from the province. Be forewarned: the waiting time for a table is long. Address: 5 Gongyuan Toutiao, Jianguomennei Dajie Dongcheng District, Beijing (Tel: +86 6512 2277 ext 6101).
In Hong Kong, Sijie is a popular private kitchen that serves authentic Sichuanese cuisine. Address: 10/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay, Hong Kong (Tel: +852 2802 2250). The restaurant also offers free corkage.
© ChinTell Ltd. All rights reserved.
Sponsored by HSBC.
The Week in China website and the weekly magazine publications are owned and maintained by ChinTell Limited, Hong Kong. Neither HSBC nor any member of the HSBC group of companies ("HSBC") endorses the contents and/or is involved in selecting, creating or editing the contents of the Week in China website or the Week in China magazine. The views expressed in these publications are solely the views of ChinTell Limited and do not necessarily reflect the views or investment ideas of HSBC. No responsibility will therefore be assumed by HSBC for the contents of these publications or for the errors or omissions therein.