Sichuan Recipes Archives - China Sichuan Food

Kung Pao Chicken

Elaine — Fri, 05 Oct 2018 23:00:05 +0000

Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper, and crispy peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour, and spicy taste. This dish is a popular Sichuan food and has become one of the signature dishes in...

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Malatang-Sichuan Hot Pot

Elaine — Thu, 08 Nov 2012 01:26:09 +0000

Malatang, another member of the Chinese hot pot, is a popular Chinese street food that consists of a spicy hot pot soup base with a variety of ingredients, such as vegetables, meats, seafood, and noodles. It is the childhood food for many Chinese young people and today, we will cover how to make Malatang at...

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Chinese Yu Xiang Eggplant Recipe

Elaine — Sun, 11 Oct 2020 04:37:00 +0000

Chinese eggplant recipe--Szechuan fish sauce eggplant (Yu Xiang Eggplant) is often listed as Chinese eggplant in hot garlic sauce. It is a savory dish with a fabulous balance of hot, sweet, and sour flavors. This can be the first topping Chinese eggplant recipe. What's Yu Xiang sauce? Yu Xiang sauce or fish flavor sauce is...

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Yu Xiang Pork-Shredded Pork in Hot Garlic Sauce

Elaine — Fri, 14 Jan 2022 23:20:00 +0000

This is for all really Sichuan Food Lover, the best Yu Xiang dishes. Even Sichuan food is well known for the famous hot pot, even tea smoked duck, blanched cabbage etc, but I still insist that the best part of this cuisine also lay in home style dishes like Yu Xiang dishes (Yu Xiang Eggplants)...

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Pickled Chicken Feet- Pao Jiao Feng Zhua

Elaine — Wed, 01 Mar 2023 11:17:48 +0000

Pickled chicken feet are called Pao Jiao Feng Zhua in Mandarin. It is a lovely snack for Chinese People, often served with beer or other drinks. The feet are first blanched and then quick-pickled in a mixture of vinegar, sugar, garlic, ginger, and Sichuan peppercorns. The pickled chicken feet have a unique flavor that is...

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How to Make Chili Oil

Elaine — Fri, 14 Jun 2019 13:09:11 +0000

Learn how to make authentic Chinese chili oil from whole dried red pepper and crushed red pepper flakes. This method produces a dark right color but the strongest aroma so it is extremely popular in Szechuan restaurants. In different Chinese cuisine especially Sichuan cuisine, condiments and seasonings are quite important. Since chili pepper and Sichuan peppercorn...

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Stir-Fried Celtuce Stem - Wosun

Elaine — Thu, 25 Oct 2012 11:00:03 +0000

Stem Celtuce is also called Chinese lettuce or Chinese stem celtuce. It is not a common vegetable in western countries but I feel it is necessary to introduce it to you since its great taste and of cause the green color. The Chinese name for celtuce is “莴笋 wosun” which is a common and popular...

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Lotus Root- Guide and Recipes

Elaine — Thu, 21 May 2015 13:43:46 +0000

Lotus root, also known as 莲藕 (lián ǒu) in Chinese, is a root vegetable that has been a staple ingredient in Asian cuisine for centuries. A complete guide to lotus root, how to prepare it, how to cook it, and lotus root recipes with a Szechuan style lotus root and pork stir fry. What's Lotus...

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Mapo Tofu Recipe- Ma Po Tofu

Elaine — Sun, 22 Nov 2020 23:00:00 +0000

This is the authentic Szechuan way of cooking Mapo tofu, a tofu dish made with a famous Sichuan flavor type - Mapo flavor. The dish combines spicy doubanjiang (broad bean sauce), fermented black beans, ginger, ground meat, and garlic in a classic mapo-style sauce. The mapo tofu is smooth and silky, with a slightly hot...

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