Hot & Sour Noodles (酸辣粉) has been an appetizer dish in Sichuan China for hundreds of years. The dish traditionally uses the noodles made of peas starch or sweet potato starch.
The dish favors the sourness from Chinese vinegar and the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness.
Preparation Time: 5 minutes
Cook Time: 5 minutes
1. Noodles (Sweet Potato Starch): 100g
2. Roasted Peanuts (Soybeans): 20g
3. Hot and Sour Noodle Sauce: 20g
4. Chicken Broth: 50g
5. Green Scallions: 10g...
Double-cooked Meat (回锅肉) is the No. 1 dish in Sichuan Cuisine because of its popularity. The dish literally cooked the meat twice with simmering in the boiling water before stir frying.
The most common used meat for the dish is the pork belly with skin(带皮五花肉). sometimes the pork ham with skin(带皮后腿肉) is used. The ideal cut of meat is to have the balance of lean meat (60%) and fat(40%). Combining with broad bean paste and other ingredients, the double-cook technique brings out the fragrant aroma and at the same time makes the dish less greasy...
Chili Pepper Chicken (辣子鸡) is literally Chicken with dried Chili Peppers, popular in Sichuan and Chongqing area. Its spiciness is extreme as the fried chicken cubes are served with large quantities of dried chili peppers. The peppers are used so much for this dish that you have to pick out the chicken cubes from the piles of peppers presumably using your chopsticks digging in the serving plate. The dish is also featured with vivid bright bloody-red color from the chili peppers. The Chili Pepper from Sichuan is key to this dish as it carries the perfect balance between the spicy...
Kung Pao Chicken (宫保鸡丁) probably is one of the most famous dishes from Sichuan Cusine and also one of the most popular dishes in Chinese restaurants around the globe. Kung Pao Chicken was invented by a high-level official named Ding Bao Zhen in Qing Dynasty about 300 years ago. The dish was named after his official title Kung Pao.
Due to the popularity of the dishes, Kung Pao Chicken has many variations as it's been revised according to local preference. Below is the recipe of authentic Kung Pao Chicken in Sichuan Cuisine.
Preparation Time: 20 minutes...
Ants on tree(蚂蚁上树) is one special dish in Sichuan Cuisine. The dish has tiny morsels of pork clinging to noodles made of pea starch, mung bean starch or sweet potato starch, which looks like many ants are climbing on a tree. It is usually spicy with broad bean paste and flakes of chopped chili pepper and a little bit numbing with Sichuan pepper.
Preparation time: 25 min
Cook time: 10 min
1. Noodles from Pea Starch(豌豆粉条): 1/4 lb (the noodles can be made of Mung Bean Starch or Sweet Potato Starch)
2. Ground Pork(猪肉馅): 1/4 lb...