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 Crab: Sichuan Recipe and Home Cooking Tips
Spicy Crab works best when the sauce, heat, and timing are planned before cooking. Quick…
Garlic Baby Cabbage: Sichuan Recipe and Home Cooking Tips
Garlic Baby Cabbage works best when the sauce, heat, and timing are planned before cooking.…
Cold Mixed Cucumber: Sichuan Recipe and Home Cooking Tips
Cold mixed cucumber is a chilled salad of smashed raw cucumber tossed with a garlic,…
Cold Mixed Pork Ear Slices: Sichuan Recipe and Tips
Cold Mixed Pork Ear Slices works best when the sauce, heat, and timing are planned…
Steamed Pork With Rice Powder: Sichuan Recipe and Tips
Steamed pork with rice powder (fen zheng rou) is sliced pork belly coated in seasoned,…
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.…
Dry Pot Potato Slices: Sichuan Recipe and Home Cooking Tips
Dry Pot Potato Slices works best when the sauce, heat, and timing are planned before…
Spicy Prawns: Sichuan Recipe and Home Cooking Tips
Spicy Prawns works best when the sauce, heat, and timing are planned before cooking. Quick…
Spicy Clams: Sichuan Recipe and Home Cooking Tips
Spicy clams are cooked in a doubanjiang sauce with garlic, ginger and Sichuan peppercorns. Use…
Pickled Pepper Pork Liver: Sichuan Recipe and Tips
Pickled Pepper Pork Liver works best when the sauce, heat, and timing are planned before…
Braised Pork Intestines: Sichuan Cleaning and Cooking Guide
Braised pork intestines become tender and clean-tasting when they are washed thoroughly, blanched before seasoning,…