Guizhou Spicy Chicken-贵州辣子鸡, is very different from the dry, crisp laziji associated with Chongqing and Sichuan. The defining ingredient is cíbā làjiāo—a coarse paste of softened dried chilies, ginger and garlic fried in oil—which is cooked with the chicken until the meat becomes deeply infused with chile and coated in a rich, glossy red mixture.
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This vibrant Hunan seafood dish pairs shrimp with Duo Jiao—a pickled relish made from crisp green chilies, garlic, and ginger. Flash-fried over high heat, the chilies create an aromatic, savory-sour glaze that clings to the shrimp without the need for heavy cornstarch sauces.
Continue reading “Hunan Stir-Fried Shrimp with Chopped Green Chilies (青剁椒虾)”
As I’ve mentioned before, I have a large collection of modern, vintage, and antique cookbooks. One of the things I enjoy most is comparing how recipes have evolved over the decades and seeing how cooks adapted authentic dishes to the ingredients available at the time.
Continue reading “Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry”
Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.
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My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time were still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.
Continue reading “Thai Ginger Chicken- Gai Pad King”
Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
Continue reading “Gai Larb- The Classic Thai Chicken Salad”
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
Continue reading “Spicy Orange Chicken- Panda Express Copycat Orange Chicken”
Yu Xiang Eggplant is one of Sichuan’s most beloved dishes, featuring tender eggplant in a sweet, savory, spicy sauce made with garlic, ginger, vinegar, and Sichuan chili bean paste.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
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Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
Continue reading “Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic”
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy.
Continue reading “Spicy Sichuan Fish – Lucky Dragon’s Speciality”