Sichuan
Among all the regional cuisines of China, Sichuan cuisine is my firm favourite. From Kung Pao Chicken, Sichuan Boiled Fish to Hot Pot Broth, I present classic Sichuan dishes without adaptation. So expect bold and exciting flavours!
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Sichuan Dumplings (Zhong Dumplings/钟水饺)
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Kung Pao shrimp (宫保虾仁)
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Chili Oil, an Ultimate Guide
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Liang Fen (Mung Bean Jelly Noodles, 凉粉)
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Smashed Cucumber Salad (拍黄瓜)
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Mapo tofu, the authentic way (麻婆豆腐)
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Dry Pot Cauliflower (干锅菜花)
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Homemade Hot Pot Broth (Spicy and Mild)
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Chinese Hot Pot, A Complete Guide
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Lettuce Wraps, Sichuan-style (生菜包)
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Hot and Sour Soup (Suan La Tang, 酸辣汤)
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Sichuan Dry Fried Green Beans (干煸四季豆)
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Braised Tofu Sichuan Style (家常豆腐)
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Sichuan Spicy Wonton In Chili Oil (红油抄手)
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Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
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Twice cooked pork (Hui Guo Rou, 回锅肉)
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Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)
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Kung Pao Chicken, the Authentic Way (宫保鸡丁)
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Cold Noodles with Sichuan Dressing (Liang Mian, 凉面)
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Spicy lotus root stir-fry (辣炒莲藕)
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Sichuan leaf-wrapped sticky rice cakes (Ye’er Ba, 叶儿粑)
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Chinese cucumber salad, three ways (黄瓜三吃)
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King oyster mushroom with garlic sauce (鱼香杏鲍菇)
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Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)
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Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉)
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Chongqing noodles (Xiao Mian, 重庆小面)
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Mala chicken (Chongqing Laziji, 辣子鸡)
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Mouth-watering chicken (Kou Shui Ji, 口水鸡)
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Sichuan spicy peanuts (Mala peanuts, 麻辣花生)
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Pan-fried tofu with garlic sauce (鱼香豆腐)
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Spicy beef noodle soup (香辣牛肉面)
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Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)
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Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)
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Spicy vermicelli stir-fry (Ants climbing a tree, 蚂蚁上树)
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Hot and sour glass noodle soup (酸辣粉)
