四川

Sichuan Lazi Dry Pepper Chicken Wings<br />重庆辣子烤鸡翅

Sichuan Lazi Dry Pepper Chicken Wings
重庆辣子烤鸡翅

Dry pepper chicken (lazi chicken or mala chicken) is a popular dish from Chongqing, Sichuan featuring tender nuggets of fried chicken in aromatic peppers and Sichuan peppercorns. Join me as I make my game day or festive appetizer spin on this modern Sichuan classic featuring healthy, easy convection baked chicken wings.

Secrets of Stir Fry: Long Hot Peppers & Pork 小椒炒肉丝

Secrets of Stir Fry: Long Hot Peppers & Pork 小椒炒肉丝

Long hot peppers with pork are a classic Chinese stir fry combo. I’m sharing the best secrets for stir frying. Read on for the equipment and technique you need to achieve tender meat, crisp veggies, and wok hei “breath of the the wok” in any home kitchen.

Real Deal Sichuan Mapo Tofu<br />正宗麻婆豆腐

Real Deal Sichuan Mapo Tofu
正宗麻婆豆腐

Hot, spicy, mouthwatering Mapo Tofu embodies the ideals of Sichuan with bold spice and textural contrast. This dish has been a favorite across China since its invention in 1862. My version is so authentic, you’ll never eat takeout again! This recipe features the secret to cooking perfect cubes of tender silken tofu.

Sichuan Hot & Sour Julienned Potatoes<br />酸辣土豆丝

Sichuan Hot & Sour Julienned Potatoes
酸辣土豆丝

The ultimate budget breakfast or dinner potato dish, Sichuan hot and sour julienned potatoes are crisp, spicy, and tart. They’re the perfect bite!

Authentic Sichuan Spicy Boiled Fish 四川水煮鱼

Authentic Sichuan Spicy Boiled Fish 四川水煮鱼

Sichuan Spicy Boiled Fish 水煮鱼 (shuǐ zhǔ yú), literally just “water-boiled fish” sounds ordinary but tastes extraordinary. It’s a vibrant, moderately 麻辣 (málà) spicy and mouth-numbing dish of white fish and vegetables lightly poached in fragrant broth. Sichuan spicy boiled fish is a variant on the famous 重庆火锅 (Chóngqìng huǒ guō) Chongqing spicy hotpot, modified to serve large groups of taxi drivers during their breaks. It’s been one of the most popular dishes in restaurants across China since 1983, when a young Chongqing chef won first prize in a Sichuan food competition with this local invention. Here’s my easy, authentic, and scratch-made version, along with the best wines to drink with it.

Sichuan Dry-Fried Green Beans<br />少油正宗 干煸四季豆

Sichuan Dry-Fried Green Beans
少油正宗 干煸四季豆

Dry Fried Green Beans 干煸四季豆 can be found on almost every Chinese restaurant menu. The secret to restaurant-quality green beans without deep frying lies in how you prepare the green beans.

Sichuan “Fish Fragrant” Yu Xiang Eggplant 家常少油 鱼香茄子

Sichuan “Fish Fragrant” Yu Xiang Eggplant 家常少油 鱼香茄子

A low-oil version of authentic Sichuan Yu Xiang eggplant, featuring flavors that are traditionally used to cook fish.