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Apr 21, 2021 · There are thousands of dishes in Sichuan cuisine. Which one to eat? Here are 12 most famous Sichuan dishes worth trying. 1. Kung Pao Chicken. Chinese Name: 宫保鸡丁 gōng bǎo jī dīng. Flavor: sweet, sour and spicy. Cook Method: stir-fry. Kung Pao Chicken is a famous Sichuan dish known in globe. It is mainly made of chicken and peanuts.
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- Mapo Doufu
- Fuqi Feipian
- Lazi Ji
- Cold Diced Rabbit with Chiles and Peanuts
- Chuanbei Liangfen
- Dan Dan Mian
- Shuizhu Yu
- Huigou Rou
- Gongbao Jiding
- Mala Xiaomian
This is it. My favorite dish in the world and the grandmother of Sichuan cuisine. Translated literally as "pock-marked grandmother's tofu," its totally apocryphal origin story is identical to a half dozen other food origins: it starts with hungry crowds and a cook with few ingredients but plenty of creativity. The result is an inexpensive stew that...
Whenever a Sichuan menu is placed in front of me, my eyes instinctively gravitate towards the cold appetizers, many of which come doused in a vinaigrette-like sauce made with roasted chile oil, Sichuan peppercorns, garlic, sesame seeds, sugar, and fruity Chinkiang black vinegar. Fuqi feipian literally translates as "married couple's offal slices," ...
Okay, so the photo here and the dish we tried was not the most basic form of lazi ji, but the technique and the flavors are almost identical. It's made by taking chunks of chopped up bone-in chicken, marinating them in a strong soy-based marinade, deep frying them until they're very dry and a little chewy, then stir-frying them with a ton of dried ...
Very similar to fuqi feipian, this dish uses the same hot-numbing-sour sauce, but instead employs it to coat bite-sized chunks of poached bone-in rabbit served cold. It's a bit of a sport trying to get at the little chunks of juicy meat through all the bones, but your reward—succulent, tender rabbit moistened with fiery chile oil—is well worth the ...
Another cold dish that utilizes a hot-numbing chile paste, this time over slices of cold, slippery mung bean jelly. As you taste this sauce over and over, you come to realize that it's the subtleties of technique and ingredient that separate the good from the bad. At its best, it should pack plenty of heat, but that heat should come with a deep, ro...
Everybody knows what dan dan noodlesare, but the real version in Chengdu might be a bit more austere than we're used to in the West. Walk down any street and you'll see vendors left and right, with piles of fresh noodles, along with individual bowls of each condiment: black vinegar, soy sauce, dried chiles, sugar, salt, MSG, ground Sichuan pepperco...
Wanna see more chile oil than you've ever seen in a single place? Order yourself a bowl of shuizhu yu and wait for your volcano to arrive. Tender filets of fish—often carp or catfish, occasionally sole or flounder—are marinated, brined, coated in cornstarch, and slipped into a bowl of hot broth with a thick layer of chile oil flavored with dried ch...
Did you accidentally get stuck in Sichuan with an aversion to spicy food? Huigou rou may be your savior. Made by simmering pork belly in heavily salted water, then slicing it thin and stir-frying it until crisp in a sauce flavored with fermented soy beans, plenty of leeks, and just a hint of chiles, it's essentially an entire meal that consists of ...
Ever since I was a kid I've loved kung pao chicken (which at my neighborhood take-out joint was just called "Diced Chicken with Peppers and Peanuts). I've always known that the New York version, with its bell peppers, sweet and sour sauce, and cubes of celery was a far cry from the real deal. In fact, before ever even coming to China, I spent sever...
Chongqing's answer to Sichuan's dan dan mian is mala xiaomian, a bowl of hot noodles served in a thin but flavorful broth flavored with Sichuan pepper and chile oil (are you beginning to see a pattern here?), topped with sesame seeds and a bit of steamed cabbage. You can get this dish literally anywhere, though it's most often eaten for breakfast. ...
- J. Kenji López-Alt
Jun 19, 2024 · Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns.
- Dan Dan Noodles. Chinese Name: 担担面 dàn dàn miàn. Flavor: salty, numb and spicy. Cooking Method: boiling. Dan Dan Noodles, aka Dan Dan Mian, is a kind of Chengdu food popular not only in the city, but also throughout China.
- Long Chao Shou. Chinese Name: 龙抄手 lóng chāo shǒu. Flavor: slightly numb and spicy. Cooking Method: boiling. Long Chao Shou is actually a kind of Sichuan wonton in spicy flavor, instead of the light taste of wonton in other regions of China, because the soup is red and hot seasoned with chili oil and ground pepper.
- Zhong’s Dumplings. Chinese Name: 钟水饺 zhōng shuǐ jiǎo. Flavor: spicy and garlicky. Cooking Method: boiling. This Chengdu food was created by Zhong Shaobai, so it is titled with his family name Zhong.
- Bean Curd Jelly. Chinese Name: 豆花 dòu huā. Flavor: sour and spicy. Cooking Method: boiling. Adding a little bittern or plaster into soya-bean milk and boiling it, that is just Bean Curd Jelly.
Jul 4, 2023 · Sichuanese cuisine has long been known as China’s most beloved regional cuisine, both at home and abroad. And, as the capital of this food-crazy province, Chengdu itself is chockablock with restaurants serving up the favourite local specialities. 👉 In fact, UNESCO named Chengdu a City of Gastronomy back in 2011.
- Sichuan is a province in the southwestern part of China. Chengdu is the capital city of the province. It's known for its punchy food filled with sp...
- Sichuan is probably most famed for its chilli-filled hotpot. In Chinese this is known as 四川火锅 Sìchuān huǒguō.
- Yes! The burn of red-hot fiery chilli peppers will feature a LOT in the cuisine of Sichuan.
- A good deal of the food in Chengdu is spicy. But don't worry those of you who can't handle the heat, there's still plenty of dishes for you to feas...
- There is indeed! There are a wealth of street food options in Chengdu!
Feb 15, 2019 · Also known as chuān cài (川菜), Sichuan cuisine is the hottest thing not only in mainland China but in much of the world. It takes pride of place as China’s best-loved regional cuisine. Defined by its characteristic numbing spiciness, the food of Sichuan and neighboring city-province Chongqing is not for the faint-hearted.
Explore 34 national, regional and local dishes and products of Sichuan. Cooking Sichuan: learn to cook with the best authentic Sichuan recipes. What to eat in Sichuan? Great traditional Sichuan restaurants.
