Chili Pepper Chicken | 辣子鸡

Chili Pepper Chicken | 辣子鸡

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

Kung Pao Chicken | 宫保鸡丁

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

Ants on tree | 蚂蚁上树

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...

Sweet and Sour Spareribs - Sichuan style | 四川糖醋排骨

Sweet and Sour Spareribs - Sichuan style  | 四川糖醋排骨

Sweet and Sour Spareribs, just as the name reveals, is sweet from sugar and sour from rice vinegar with the unique aroma from the sesame oil and other ingredients, making the fried spare ribs taste very good

The Sweet and Sour taste (糖醋味) is one of many taste styles in Sichuan Cuisine. Although it is less famous than the Spicy and Numbing style (麻辣味), the Sweet and Sour taste has been widely used in many dishes of Sichuan Cuisine, such as sweet and sour fish, sweet and sour pork, sweet and sour ribs and etc.

Below is...

Food Preparation Methods in Sichuan Cuisine

Food Preparation Methods in Sichuan Cuisine

There are 4 major food preparation methods in Sichuan Cuisine before cooking:

1. Marinating 码味 - the purpose of marinating is to improve the flavor/taste and/or to improve the texture of food materials and/or to add color to the food materials. In Sichuan cuisine, many ingredients could be used in marinating food materials, including but not limited to salt, sugar, honey, rice vinegar, rice wine, Sichuan pepper, chili pepper powder, ginger grains and etc.  The time of marinating varies in a wide range from a couple of minutes to a couple of days depending on the dishes. 

2. Starch or...