Creamy, sweet fava beans meet delightfully bouncy tofu skin in this flavor-packed salad from Sichuan. The mala vinaigrette is flavored with chili oil and Sichuan peppercorn for a tingly spicy The entire dish comes together in just 15 minutes and…
Sichuan
Silkie Chicken Soup
This nourishing Chinese herbal soup is made with silkie chicken, prized for its rich flavor and restorative properties. Simmered with traditional Chinese medicinal herbs like angelica root, astragalus, and goji berries, it’s a comforting dish rooted in healing. Walk into…
Mushroom “Rice” with Yacai Stir-Fry 菌米芽菜
This stir-fry is my plant-based take on a Sichuan homestyle favorite, built around yacai, the savory, craveable Sichuanese pantry staple. This recipe is inspired by jimiyacai (鸡米芽菜) chicken “rice” with yacai, a traditional Sichuanese homestyle stir-fry made with pieces of…
Strawberry Sichuan Peppercorn Syrup
This 3 ingredient recipe is an accessible way to explore flavor pairings like this juicy strawberry and sichuan peppercorn combo. Strawberry and sichuan peppercorns may seem like an unlikely pairing, but the citrusy notes and tingly sensation of sichuan pepper make the strawberries taste extra juicy.
Chengdu-Style Spring Rolls & Homemade Spring Roll Wrappers
These Chengdu-style spring rolls are a light and fresh street snack that don’t require messy frying. When you think of spring rolls, the first image that comes to mind might be golden, crispy shells hot from the fryer. But these…
Sichuan Paocai (Infinite Pickle Jar)
Paocai (泡菜), literally meaning “soaked vegetables” in Chinese, is a traditional Sichuanese pickle made through lacto-fermentation. Paocai is deeply rooted in Sichuan cuisine, prized for its versatility as both a side dish and ingredient. Unlike many other fermented pickles, paocai…
Salt Fried Pork 盐煎肉
Salt Fried Pork is a flavor-packed Sichuan dish perfect for weeknights, since it takes just 10 minutes to make. Juicy pork, aromatic green garlic, douchi, and Pixian douban are fundamental flavors of Sichuan cuisine: deeply complex but simple to enjoy,…
Tofu Skin, Celtuce, and Wood Ear Mushroom Salad
This Chinese cold appetizer is quick to execute while delivering big on flavor and nutrition. Tofu skin lends protein while celtuce and wood ear mushroom provide fiber and micronutrients. Sichuan peppercorn oil ties the dish together with its signature tingle….
Mapo Tofu
This is my take on 麻婆豆腐 mapo tofu, the iconic tingly-spicy Sichuan tofu dish. It’s a version fit for weeknights, slightly abbreviated but not at all short on flavor. Ingredients Tofu – Soft, medium, and firm tofu all have a…
Heartbreak Liangfen (Jelly Noodles) 伤心凉粉
Liangfen are a type of noodles with a bouncy, jelly-like texture made from mung bean starch or green pea starch. The noodles are served cold, drenched in a spicy sauce. Heartbreak liangfen is a popular Sichuan dish where liangfen is…
Sichuan Pig Ear Salad
Sichuan pig ear salad is a traditional Chinese dish doused in a spicy garlic sauce. It’s perfect as a cold appetizer or even packed in school lunches alongside rice or noodles. Don’t skimp on the chili oil in this one!…