Stories, dishes, and the philosophy behind the most authentic Sichuan cuisine in Spain.
Real Kung Pao Chicken has nothing to do with what most Chinese restaurants in Spain serve. Discover the authentic Sichuan recipe and where to eat it properly in Madrid and Barcelona.
Mapo Tofu is one of the most iconic dishes of Sichuan cuisine. Silky, spicy, numbing. An experience you won't forget. Discover it at HAMMER.
Why is Sichuan cuisine different from everything you know? Discover mala, key ingredients, famous dishes, and why HAMMER brings authenticity to Spain.
Chongqing is one of the world's largest cities and the cradle of Jianghu cuisine. Discover its unique gastronomic culture and how it inspired HAMMER's menu.
Mala is the spicy and numbing sensation characteristic of Sichuan cuisine. Discover what Sichuan pepper is, how it acts in your mouth, and why you have to try it.
Wanzhou-style grilled sea bass is one of the most spectacular dishes of Chongqing cuisine. HAMMER brings it to Madrid and Barcelona with fresh ingredients and authentic technique.
Jianghu cuisine isn't haute cuisine—it's the raw, unfiltered flavor of Chongqing markets. Discover what it is and why HAMMER brings it authentic to Spain.
The century egg or pidan is one of the most misunderstood ingredients in Chinese cuisine. Learn what it is, how it's made, and how HAMMER serves it in their grilled eggplant.
Twice-cooked pork or Hui Guo Rou is one of Sichuan's most beloved dishes. Boiled, cooled, and back to the wok. The result is addictive. Try it at HAMMER.
Pollo Mala or Laziji is a mountain of chilies with hidden chicken chunks inside. The favorite dish of the brave. Find it at HAMMER Madrid and Barcelona.
Mao Xue Wang is a Sichuan pepper and chili broth with duck blood curd, tripe, and vegetables. Rare, intense, addictive. Only at HAMMER in Spain.
At HAMMER there are no bottled sauces or frozen ingredients. Sichuan cuisine demands freshness. Discover why and how we apply it to every dish.
Yuxiang sauce (魚香) literally means 'fish fragrance' but has no trace of fish. Discover this paradoxical Sichuan flavor in HAMMER's Kung Pao and Yuxiang pork.
Lu Wei is the art of marinating for hours in a mixture of soy, spices, and herbs. HAMMER's marinated beef and Lu Wei mixed plate are perfect examples of this technique.
Sichuan pepper doesn't burn like chili—it numbs. Discover what huajiao is, how it acts on your tongue, and why it's the soul of Sichuan cuisine and HAMMER.