Sichuan 川菜

Dry-Fried Green Beans (干煸豆角) is a classic Sichuan home-style dish that transforms humble green beans into something utterly addictive — wrinkled, blistered, and intensely flavored from a dry-fry technique that concentrates their sweetness. Tossed with minced pork, dried chilies, and Sichuan peppercorns, this is the vegetable dish that even meat-loversContinue Reading

Yu Xiang Rou Si (鱼香肉丝), or Fish-Fragrant Shredded Pork, is one of Sichuan cuisine most iconic dishes — despite its name, there is no fish in it. The “fish-fragrant” (yuxiang) refers to a classic flavor profile of pickled chilies, ginger, garlic, and scallions that was traditionally used in fish cookery.Continue Reading

Shui Zhu Niu Rou (水煮牛肉) translates literally to “water-cooked beef,” but do not let the name fool you — this is one of the most thrilling dishes in the Sichuan repertoire. Tender slices of beef are cooked in a fiery, aromatic broth loaded with dried chilies and Sichuan peppercorns, thenContinue Reading

Gong Bao Xia Ren (宫保虾仁) brings the iconic Sichuan flavor profile of Gong Bao — numbing Sichuan peppercorns, dried chilies, and a sweet-savory-sour sauce — to succulent, plump shrimp. It is lighter than the chicken version but every bit as bold, with a silky sauce that clings to each shrimpContinue Reading

Hui Guo Rou (回锅肉), or Twice-Cooked Pork, is one of Sichuan province most beloved dishes — tender slices of pork belly first boiled, then wok-fried until caramelized, and tossed in a bold, spicy sauce with fermented black beans and leeks. It is savory, slightly spicy, and irresistibly smoky. This recipeContinue Reading