Considered as the sophisticated version of Kung Pao Chicken, the smokier and spicier Chogqing Chicken is a dish of crispy chicken smothered in dried chillis, Sichuan peppercorns, and loaded with aromatics. Enjoy this succulent tongue-tingling dish with steamed rice.
Kou Shui Ji, or Mouth-watering Chicken is a signature dish in the Sichuan cuisine. The red chilli oil is the essential part of this dish that gives it the balance of savouriness and numbing spiciness. Follow the full recipe to make it a main dish, or halve it to serve as an appetiser.
Drizzled with a sweet and tangy lemon sauce that is irresistibly delicious, this Lemon Chicken recipe is so easy to make and much better than takeouts.
A mere mention of zhajiangmian takes anyone back to Beijing. A simple dish consisting of thick wheat noodles topped with minced pork with zhajiang sauce, this deeply flavourful bowl of comfort is so popular that it is found across the country and way beyond.
These simple-to-make wontons are a staple at any Sichuan restaurants in China. Served in iconic red oil dressing, the oil is not meant to be drunk, but it lends complexity and depth of flavour to the finished dish.
A poetic take on the dish, it is said that when the noodles are help up on chopsticks, the minced meat clinging onto the noodles resembled ‘ants climbing on a tree’ ˗ thus the name. Unmistakably Sichuan, this delicious dish is spicy and mouth-numbing.
Dan Dan Noodles were originally sold by street vendors who carried the pole (dan dan) over the shoulder with two baskets containing the ingredients and stove at either end. Sellers would ladle over each ingredient in the sauce separately. The local people gradually came to call them Dan Dan Noodles – literally translates as “noodles carried on a pole” or better translated as “peddler’s noodles” as they were really affordable.
Originated from Chongqing, the “Shui Zhu Yu” which literally means fish boiled in water, is one of the most popular dishes in Sichuan cuisine. Numbingly hot, the tender fish fillets are cooked in chilli oil, Sichuan peppercorns and dried chillies.
Succulent squid deep fried and sprinkled with a dash of pepper and salt. Could it have been easier than this? Try it for a quick finger food when you plan an impromptu party.
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