October 28, 2010
The Sichuan Cuisine originates in Sichuan province of southwestern China. Sichuan is hot and spicy, the food too. There is hot food, then there is scorching. But when it comes to spicy cuisine, China’s Sichuan Province is in a fiery class of its own. Likewise, the mind-numbing flavors of this fascinating part of the Middle {Tags: Chongqing cuisine, Sichuan cuisine} {More...}
September 25, 2010
After all these healthy recipes for making Chinese food at home are you still craving that saucy, garlicky, spicy eggplant dish found in most Chinese restaurants? The one that is called “eggplant with garlic sauce,” “eggplant Sichuan/Szechwan style” or some such? Eggplant in garlic sauce is a delightful vegetarian dish found on the menu of {Tags: Eggplant, Garlic Sauce, Sichuan cuisine} {More...}
September 13, 2010
Sliced Pork with Hot & Spicy Sauce is Sichuan-style pork dish. Pork plays a major role in many Asian cuisines, where it is prepared in seemingly endless ways. This dish is super spicy, so be sure to serve it with loads of steamed white rice or noodles! Although this meal is somewhat time consuming, it was {Tags: Sichuan cuisine, Sliced Pork, Spicy Sauce} {More...}
Spicy salt and pepper mix lends flavor to fried spareribs. This fried Pork Ribs with Salt and Pepper recipe has a strongly inviting aroma. It is bright in color and tastes salty, fresh and a little bit hot. The pork Ribs are crispy and delicious. “Fried Pork Ribs with Salt and Pepper” is a popular {Tags: cooking wine, fried, Pork Ribs, Sichuan cuisine} {More...}
September 12, 2010
Tiger-skin Green Peppers, or Pan-Seared Green Chili Pepper, is actually green pepper’s ‘monologue’. The appearance of the Green Peppers is fried to be tiger-skin color, so it is commonly known as Hu Pi Jiao Jiao in Chinese. It can be made either spicy or mild according to the variety of the green pepper used. Tiger-skin {Tags: Green Pepper, Sichuan cuisine} {More...}
September 10, 2010
Ingredients for Assorted Vegetables, Sichuan style 1/3 cup green peas 1/3 cup lean pork, sliced into strips 1/2 cup carrot strips (julienne or matchstick-sized) 1/2 cup ubod, juilienne strips (substitute with canned heart of palm, a.k.a. palm heart, palmito, chonta or swamp cabbage) 2 pieces of mushrooms (tenga ng daga or crimini, soaked to soften; {Tags: Assorted Vegetable, Sichuan cuisine} {More...}
September 7, 2010
Twice-cooked pork (回鍋肉, pinyin: Húi Gūo Ròu), also known as Double Cooked Pork , along with Mapo Dofu (麻婆豆腐), hot pot (火鍋) and Kung Pao chicken (官保雞丁), is probably the best-known Sichuan-style Chinese dish. Twice-cooked pork, literally “meat that has been returned to the pot”, Which means boiled once and stir fried once. Interestingly, I {Tags: Sichuan cuisine, Sweet-Bean Sauce} {More...}
