Sour Cabbage Fish (酸菜鱼) is one of Sichuan cuisine’s most beloved fish dishes — silky, tender fish fillets poached in a tangy, savory broth made from pickled mustard greens (suan cai). The sourness of the pickles balances the gentle heat of the chilies, creating a broth that is refreshing, warming,Continue Reading
Ants Climbing a Tree (蚂蚁上树) is one of Sichuan cuisine’s most playful and delicious home dishes — glassy mung bean vermicelli stir-fried with savory minced pork, so that the tiny bits of meat cling to the translucent noodles like “ants climbing a tree.” It is saucy, garlicky, slightly spicy, andContinue Reading
La Zi Ji (辣子鸡), or Chongqing Spicy Chicken, is one of the most iconic dishes of Sichuan-Chongqing cuisine — crispy, bite-sized chicken nuggets wok-fried until golden, then tossed with a dramatic mountain of dried red chilies and Sichuan peppercorns. The fun of eating it is hunting for the chicken piecesContinue Reading
Sichuan Pepper Chicken (椒麻鸡) is a bold, numbing, and aromatic Sichuan classic — tender poached chicken bathed in a vibrant sauce of Sichuan peppercorns, chili oil, and fresh herbs. Unlike heavy braised dishes, this cold chicken dish is refreshing yet intensely flavorful, making it a perfect summer centerpiece. The nameContinue Reading
Mapo Tofu (麻婆豆腐) is the crown jewel of Sichuan cuisine — silky soft tofu bathed in a bold, fragrant sauce of fermented chili bean paste (doubanjiang), numbing Sichuan peppercorns, and ground pork. It is spicy, tingly, deeply savory, and ready in under 20 minutes. This version restores the dish toContinue Reading
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’s 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’s 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. 回锅 meansContinue Reading