Once you get hooked on the addictive flavours of authentic Sichuan cuisine, there’s no turning back. Follow up with these six mouth-tingling Sichuan main courses.
If there’s one Sichuan dish to add to your winter repertoire, it’s the fire-in-the-belly Sichuan boiled fish recipe. Known as shui zhu yu, this lip-smacking creation is made by flash-frying fillets of firm white fish, then bathing them in a chilli-spiked broth. For those who like it hot, hot, hot!
Not your average fried chicken, Sichuan’s Chongqing lazi ji features golden fried chicken tossed with 1 cup of dried chillies, Sichuan peppercorns, garlic and ginger – try it with juicy chicken thighs or wings for a zingy chicken dinner.
One of the signature dishes of the Sichuan province, hot pot features a heady broth of chillies and Sichuan peppercorns, served with thinly sliced meats, vegetables, noodles and tofu, which you dunk into the fiery cauldron. Create a DIY Sichuan hot pot at home, or discover the best restaurants to try it.
We think this double-cooked pork recipe is twice as nice. First you boil the pork belly slices for increased tenderness, then you sauté the pork with ginger, garlic and chilli bean sauce for a Sichuan delicacy.
When you want a Sichuan flavour hit in a matter of minutes, brew up this recipe for simmered beef in hot chilli soup. It has all the intensity of a hot pot, but it’s ready in under 30 minutes.
Juicy chicken fillets, numbing Sichuan peppercorns and crunchy peanuts are the hallmarks of traditional kung pao chicken. We love the balance of spicy, sweet, salty and sour flavours.
Hungry for more? Try five spicy Asian recipes for cool nights.
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