Explore authentic Chinese (Sichuan) dishes and cooking traditions
Named for the rhythmic sound of the wooden club used to tenderize the meat, Bang Bang Chicken is a classic Sichuan cold appetizer that perfectly balances the 'Ma-La' (numbing and s...
Originating from the bustling streets of 1930s Chengdu, Fuqi Feipian is a masterclass in the Sichuan philosophy of 'Ma La' (numbing and spicy). This iconic cold appetizer features ...
A quintessential street food staple of the night markets in Changsha and Sichuan, these 'Little Lobsters' are a sensory explosion of heat and fragrance. Each succulent crawfish is ...
Originating from the Shuangliu District of Chengdu, this iconic dish is a masterclass in the 'Ma La' (numbing and spicy) flavor profile that defines Sichuan cuisine. Tender morsels...
Rubing is a traditional, deeply savory fermented vegetable paste hailing from the heart of Sichuan province, known for its complex layers of funky, salty, and spicy notes. Unlike c...
A cornerstone of Sichuan cuisine, this dish transforms humble green beans into a smoky, savory masterpiece through the 'gan bian' (dry-frying) technique. The beans are fried until ...
A cornerstone of Sichuan home-style cooking, this dish marries the rich, gamey depth of duck with the unique, bouncy texture of konjac (mo yu). Braised in a fragrant bath of fermen...
This iconic Sichuan bistro classic, known as Hand-Torn Cabbage, is a masterclass in the 'Wok Hei' (breath of the wok) technique. Featuring crinkly layers of green cabbage seared to...
A cornerstone of Sichuan cold appetizers, this dish earned its name because the mere thought of its complex, spicy, and numbing sauce makes one's mouth water. It features succulent...
Originating from the bustling street stalls of Chengdu, 'Chao Shou' (literally 'crossed arms') refers to the unique folding style of these delicate wontons. This dish is defined by...
A cornerstone of Sichuanese cuisine, this dish contains no fish but captures the aromatic essence of traditional fish preparation through a perfect harmony of salty, sweet, sour, a...
Originating from the bustling street stalls of Chongqing and Sichuan, Suan La Fen is a masterclass in the 'Ma La' (numbing and spicy) flavor profile. These translucent, chewy sweet...
A cornerstone of Sichuanese home cooking, Suancai Yu is a masterclass in the balance of 'Suan' (sour) and 'La' (spicy). This dish features velvety, melt-in-your-mouth white fish po...
Widely regarded as the king of Sichuan home cooking, Twice-Cooked Pork is a masterclass in balancing salty, spicy, and slightly sweet flavors. The name 'Hui Guo Rou' literally tran...
Originating from the Sichuan province, Zhangcha Duck is a legendary banquet dish that represents the pinnacle of Chinese culinary technique. This multi-stage masterpiece involves m...
Originating from Chengdu in the 19th century, Mapo Tofu is the crown jewel of Sichuan cuisine, celebrated for its complex 'Ma-La' (numbing and spicy) flavor profile. This dish feat...