18 delicious sichuan recipes from around the world
A vegetarian twist on the classic Sichuan Kung Pao dish, featuring crispy pan-fried tofu coated in a savory, spicy, and slightly sweet sauce, studded with crunchy peanuts and aromatic chilies.
Sichuan's iconic dish - silky tofu in a fiery, savory sauce with ground pork, fermented chili bean paste (doubanjiang), and mouth-numbing Sichuan peppercorns. A true taste of Sichuanese home cooking.
Sichuan's iconic communal feast, featuring a bubbling cauldron of fiery chili oil and numbing Sichuan peppercorns. Diners cook a variety of thinly sliced meats, fresh vegetables, tofu, and noodles directly in the broth at the table, then dip them into personalized sauces. It's an interactive and flavorful culinary experience.
A classic Sichuan dish featuring silken tofu in a fiery, intensely savory, and numbing sauce, traditionally made with minced pork. This recipe aims for an authentic 'ma la' (numbing and spicy) experience.
A classic Sichuan hot and sour soup featuring silky tofu and tender vegetables in a deeply flavorful, tangy, and peppery broth, finished with delicate egg ribbons. This soup is both warming and invigorating.
Silky pork and shrimp-filled wontons bathed in a spicy, numbing, and aromatic Sichuan chili oil sauce. These Chao Shou are addictively good and surprisingly easy to make.
A popular Sichuan dish where a variety of ingredients are stir-fried in a intensely flavorful, numbing, and spicy sauce. It's often described as the 'dry' version of hot pot, allowing you to customize your own mix of proteins, vegetables, and other goodies.
Authentic Sichuan street noodles featuring thin wheat noodles tossed in a rich, spicy, and numbing sauce, topped with savory minced pork and preserved vegetables.
Shui Zhu Yu, or Sichuan Boiled Fish, is a quintessential Sichuan dish where tender slices of fish are gently poached in a fiery, aromatic broth, then dramatically finished with a cascade of sizzling hot oil infused with dried chilies and Sichuan peppercorns. Despite its intimidating appearance, the flavor is incredibly complex and satisfying.
A classic Sichuan stir-fry featuring tender wok-fried chicken, fiery dried chilies, tingly Sichuan peppercorns, and crunchy roasted peanuts, all coated in a savory and tangy sauce. This dish is known for its complex flavor profile and satisfying textures.
Sichuan dan dan noodles - a beloved street food featuring noodles tossed in a rich, spicy, and numbing sauce, topped with savory minced pork and preserved vegetables.
A classic Sichuan dish featuring tender, twice-cooked pork belly stir-fried with aromatic leeks and a rich, savory sauce. The 'twice-cooked' method involves boiling the pork first, then slicing and stir-frying it to render the fat and achieve a slightly crispy texture. This dish is known for its smoky, spicy, and deeply satisfying flavor profile.
A quintessential Sichuan dish, Shui Zhu Niu Rou features thinly sliced beef, tenderly poached and served in a vibrant, fiery chili oil broth, topped with an aromatic blend of dried chilies and Sichuan peppercorns. The dramatic sizzle finish at the table is as much a part of the experience as the explosive flavors.
A vibrant and interactive Sichuan hot pot experience, featuring a bubbling cauldron of intensely flavorful, spicy broth, perfect for communal dining. Guests cook a variety of fresh ingredients directly at the table.
A classic Sichuan dish from Chongqing, featuring crispy fried chicken pieces stir-fried with a mountain of dried chilies and Sichuan peppercorns. The chicken is tender and savory, while the chilies and peppercorns impart a fragrant, numbing heat. The visual presentation is as dramatic as the flavor.
A classic Sichuan dish featuring tender, silky Chinese eggplants coated in a vibrant, complex sauce that balances spicy, sour, and sweet flavors. Despite its name, 'fish-fragrant' refers to a traditional flavor profile used in Sichuan cuisine, not the presence of fish.
A classic Sichuan stir-fry featuring plump shrimp, crunchy peanuts, and a vibrant sweet, sour, and spicy sauce. This shrimp version is often considered lighter and quicker to prepare than its chicken counterpart.
Authentic Sichuan dry-fried green beans, known as Gan Bian Si Ji Dou, featuring blistered green beans wok-tossed with savory ground pork, pungent preserved mustard greens (ya cai), and aromatic spices. This dish is characterized by its intense wok hei (breath of the wok) and complex flavor profile.
