Sichuan Food Blog
Stories, tips, and insights about Sichuan cuisine
Sichuan Garlic Sauce: Flavor Base, Cooking Steps, and Mistakes to Avoid
Sichuan garlic sauce is the focus of this guide because readers need a practical, non-template…
Spicy Stir-Fried Squid: Sichuan Recipe and Home Cooking Tips
Spicy Stir-Fried Squid works best when the sauce, heat, and timing are planned before cooking.…
Kou Shui Ji (Saliva Chicken): Sichuan Cold Chicken Recipe
Quick Answer Saliva chicken is a cold Sichuan chicken dish where tender poached chicken is…
Sour Cabbage Fish: Sichuan Recipe and Home Cooking Tips
Sour Cabbage Fish works best when the sauce, heat, and timing are planned before cooking.…
Spicy Blood Curd Hot Pot: Sichuan Recipe and Tips
Quick Answer Spicy blood curd hot pot is about broth strength, clean handling, and a…
Green Pepper Shredded Pork: Sichuan Recipe and Tips
Green pepper shredded pork stir-fries thin pork strips with julienned green peppers. In this version,…
Vermicelli With Minced Pork: Sichuan Recipe and Tips
Vermicelli With Minced Pork works best when the sauce, heat, and timing are planned before…
Dry-Fried Green Beans: Sichuan Recipe and Home Cooking Tips
Dry-Fried Green Beans works best when the sauce, heat, and timing are planned before cooking.…
Spicy Diced Chicken: Sichuan Recipe and Home Cooking Tips
Spicy diced chicken is a quick stir-fry of chicken pieces, dried chilies, doubanjiang and Sichuan…
Spicy Boiled Fish: Sichuan Recipe and Home Cooking Tips
Make spicy boiled fish at home with Sichuan chili oil, tender fish slices, aromatic broth,…
Kung Pao: Sichuan Chicken Recipe Guide
AI-generated illustration of this Kung Pao chicken home variant; not a photograph of a tested…
Authentic Twice-Cooked Pork: Sichuan Home Cooking Guide
Sichuan cuisine is a symphony of flavors—numbing, spicy, savory, and tangy, all layered to create…