Fish-fragrant eggplant or 鱼香茄å, is a signature dish in Sichuan cuisine. Don’t get confused by the name, there is no fish in this dish, not even fish sauce. The vegetarian dish* is a combination of salty, sweet, sour, and spicy tastes together in a deliciously garlicky sauce. * See tips below for meatier version.Read More
Fish flavored shredded pork, 鱼香肉ä¸, is another classic Sichuan dish. Like its vegetarian cousin, Fish-fragrant Eggplant, there is no fish in the dish. Instead, both dishes get their names from the pungent vinegary sauce that coats it. This popular stir fry dish uses pork tenderloin, bamboo shoots, black “wood ear” fungus all cooked in a sauce that melds …Read More
Kung Pao Chicken (宫ä¿é¸¡ä¸) is a traditional Sichuan dish made with chicken breast, peanuts, and chilly pepper. There are many stories about this dish, but they all related with a man called Ding Baozhen (ä¸å®æ¡¢), a governor of Sichuan province during the Qing dynasty. His official title was Gong Bao (Kung Pao), which translates as palace guardian.Read More
Mapo Tofu orÂ éº»å©†è±†è… is a humble and tasty Sichuan dish made with tofu and ground beef (or pork). The spicy dish is simple and easy to prepare, and oh so delicious!Read More
Twice cooked pork or 回é‹è‚‰ is a common Sichuan dish, which like many Chinese dishes obtains its name in a very literal way. The meat is first slowly simmered in water loaded up with aromatics. Once the meat is tender, it is left to cool and then sliced thinly and shallow fried with various bean …Read More
Return to Top ▲
