Fish-fragrant Eggplant (Yu Xiang Qie Zi)

Fish-fragrant eggplant or 鱼香茄子, 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 (Yu Xiang Rou Si)

Fish flavored shredded pork, 鱼香肉丝, 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 (Gong Bao Ji Ding)

Kung Pao Chicken (宫保鸡丁) 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 (丁宝桢), 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

Mapo Tofu or 麻婆豆腐 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 (Hui Guo Rou)

Twice cooked pork or 回鍋肉 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

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