Sichuan Food Blog
Stories, tips, and insights about Sichuan cuisine
How to Make Red Oil Shredded Pork Ear: Texture, Dressing, and Food Safety
Red-oil shredded pork ear is cooked pork ear cut into narrow strips and dressed with…
Sichuan Chili Crisp Recipe: Oil Temperature, Aromatics, and Storage
This Sichuan-pepper chili-crisp version combines dried chili, oil and separately fried shallot and garlic chips.…
Sichuan Tomato Egg Recipe: Sauce Balance, Texture, and Timing
Tomato and egg stir-fry is a Chinese homestyle dish of soft eggs, ripe tomatoes and…
Sichuan Dan Dan Noodles Recipe: Sauce, Noodles, and Timing
Dan dan noodles combine wheat noodles, a minced-pork topping, preserved mustard greens and a sesame-chili…
Sichuan Dry Pot Chicken Recipe: Spice, Heat, and Serving Checks
This Sichuan mala dry pot chicken is a published home-style version adapted from Asian Cooking…
Sichuan Boiled Beef Recipe: Broth, Heat, and Serving Checks
Sichuan boiled beef is thin beef poached in a seasoned broth and served over greens,…
Sichuan Mushroom Stir Fry Recipe: Aromatics, Heat, and Texture
This mushroom stir-fry version is a mild Chinese home-style side made with brown and white…
Sichuan Green Beans Recipe: Texture, Heat, and Timing Checks
This pork-free Sichuan green-bean home variation boils the fresh beans thoroughly first, then drains, dries…
Sichuan Eggplant Recipe: Sauce, Texture, and Timing Checks
This Sichuan eggplant version is a savory minced-pork and doubanjiang preparation with ginger, garlic and…
Sichuan Fried Chicken Recipe: Method, Timing, and Failure Points
Sichuan chili chicken, or la zi ji, is a dry-style dish of crisp boneless chicken…
Sichuan Twice Cooked Pork Recipe: Aromatics, Heat, and Texture
Twice-cooked pork begins with a simmered piece of pork belly, then thin slices are stir-fried…
Sichuan Cucumber Salad Recipe: Garlic Chili and Texture
This Sichuan-style cucumber salad uses smashed cucumber, fresh garlic, black rice vinegar and chili oil.…