🌶 Sichuan Cuisine
Sichuan Cuisine Recipes
Sichuan Boiled Beef
Shuizhu Niurou originated in Zigong, Sichuan province, known as the 'hometown of salt.' The technique of 'water-boili...
Boiled Fish New (Sichuan Boiled Fish Fillet)
Sichuan Boiled Fish Fillet (Boiled Fish New) is a classic Sichuan noodle. A traditional Sichuan dish known for its di...
Boiled Fish in Chili Oil
Boiled Fish in Chili Oil is a classic Boiled dish known for its distinctive flavors and authentic preparation methods...
Sichuan Red Oil Wontons (Hóngyóu Chāoshǒu)
Chāoshǒu literally means 'crossed hands,' describing how the wonton is folded — a shape that looks like folded arms. ...
Sichuan Cold Chicken with Chili Oil
Red oil chicken is a cornerstone of Sichuan cold dishes (liangban cai). The quality of the chili oil determines the q...
Sichuan Crispy Rice with Meat Sauce
This dish is a famous example of the theatrical aspect of Chinese cuisine. The sizzling sound when sauce meets crispy...
Dan Dan New (Sichuan Dan Dan Noodle)
Sichuan Dan Dan Noodle (Dan Dan New) is a classic Sichuan noodle. A traditional Sichuan dish known for its distinctiv...
Sichuan Dan Dan Noodles
Dan Dan Noodles are named after the carrying pole (dan dan) that street vendors used to transport their noodle stalls...
Dry-Fried Green Beans (Sichuan Style)
Gānbiān (dry-frying) is a signature Sichuan technique where ingredients are first blistered in oil without any liquid...
Fish-Fragrant Shredded Pork
The 'fish-fragrant' (yuxiang) flavor profile is one of the 24 traditional Sichuan flavor combinations. It combines se...
Sichuan Hot and Sour Soup
Hot and sour soup exists in many Chinese regional cuisines, but the Sichuan version stands out for its bold, punchy c...
Sichuan Ice Jelly
Ice jelly has been a beloved street food in Chengdu for centuries. Traditionally made by rubbing the seeds of the Nic...
Kung Pao Chicken
Named after Ding Baozhen, a Qing Dynasty official whose title was Gongbao (Palace Guardian). Despite its global fame,...
Sichuan Kung Pao Shrimp (Gong Bao Xia Ren)
While traditional Kung Pao uses chicken, the shrimp version has become hugely popular in Sichuan's river towns and co...
Mapo Extra (Sichuan Mapo Tofu)
Sichuan Mapo Tofu (Mapo Extra) is a classic Sichuan dish. A traditional Sichuan dish known for its distinctive flavor...
Mapo Tofu
Created in the late Qing Dynasty by a woman named Chen Mapo in Chengdu. The name 'Ma' refers to the numbing Sichuan p...
Tangerine Peel Chicken
Tangerine peel (chenpi) has been used in Chinese cooking for over 1,000 years. In Sichuan cuisine, aged Guangdong tan...
Pickled Chili Chicken Feet
Paojiao (pickled chilies) are a foundational ingredient in Sichuan cuisine, made by fermenting fresh chilies in salt ...
Sichuan Pickled Fish
Sichuan Pickled Fish is a classic Sichuan dish known for its distinctive flavors and authentic preparation methods. T...
Sichuan Boiled Pork in Chili Oil (Shui Zhu Rou)
Shui Zhu ('water-boiled') is a Sichuan cooking technique where ingredients are briefly poached in a thin, intensely f...
Sichuan Water-Boiled Beef (Shuǐzhǔ Niúròu)
Shuǐzhǔ means 'water-boiled,' but the name is deliberately misleading — this dish is an explosion of oil, chili, and ...
Leshan Tofu Brain (Dòufu Nǎo)
Leshan is famous for two things: the Giant Buddha and tofu nao. This dish is not a soup — it is more like a savory cu...
Sichuan Smashed Cucumber Salad
The smashing technique is crucial — by breaking the cucumber open rather than cutting it cleanly, you create jagged s...
Spicy Chicken New (Gele Mountain Spicy Chicken)
Gele Mountain Spicy Chicken (Spicy Chicken New) is a classic Sichuan fried. A traditional Sichuan dish known for its ...
Twice Cooked New (Sichuan Twice-Cooked Pork)
Sichuan Twice-Cooked Pork (Twice Cooked New) is a classic Sichuan rice. A traditional Sichuan dish known for its dist...
Twice-Cooked Pork with Leeks
Huíguō Ròu literally means 'meat that goes back into the pot.' The genius of this dish is the double cooking techniqu...
Sichuan Twice-Cooked Pork (Hui Guo Rou)
Hui Guo Rou is ranked among China's 'Top 10 Classic Dishes' and is practically the national dish of Sichuan. The name...
Sichuan Eggplant in Garlic Sauce (Yu Xiang Qie Zi)
Yu Xiang ('fish-fragrant') is one of the 24 traditional Sichuan flavor profiles. It originated from the seasonings us...