Hot Dishes
Boiled Beef
This Sichuan-style water-boiled beef is a fiery, aromatic dish that’s bursting with bold flavors and tender textures. Thinly sliced beef is marinated with egg white, cornstarch, and savory sauces for extra tenderness, then cooked in a fragrant broth infused with dried chili peppers, Sichuan peppercorns, and spicy bean paste. The dish layers heat and depth—first by stir-frying aromatics like ginger, garlic, and finger peppers, then by pouring sizzling oil over the top to unlock the full aroma of the chilies and peppercorns. Served over blanched vegetables, this dish balances tender beef with a numbing, spicy kick. Perfect for spice lovers, it’s a restaurant-quality meal that brings the authentic taste of Sichuan cuisine to your kitchen.
Boiled Fish
This Sichuan-style water-boiled fish is a spicy, aromatic delight that brings bold flavors and tender textures to your table. Featuring fresh grass carp, thinly sliced and marinated with egg white, salt, and starch for a silky-smooth finish, the dish is layered with crisp soybean sprouts and soft cucumber for a refreshing contrast. The magic happens when fragrant peppercorns, dried chilies, and savory bean paste are stir-fried into a rich, red oil base, infusing the fish head, bones, and tender slices with deep, numbing heat. Quick cooking ensures the fish stays delicate, while a final drizzle of sizzling hot oil over reserved chilies and peppercorns amps up the aroma. Perfect for spice lovers, this dish balances fiery heat with subtle freshness for an unforgettable meal.
Boiled Fish in Water
This Sichuan-style boiled fish is a spicy, aromatic dish bursting with bold flavors and tender textures. Fresh fish is expertly sliced and marinated with cornstarch for a silky-smooth finish, while the fish bones and head simmer into a rich, fragrant broth infused with fiery chili sauce, scallions, ginger, and garlic. Crisp blanched cabbage forms the perfect base, topped with succulent fish slices and a final sizzle of hot oil over Sichuan peppercorns and red chili peppers for that signature numbing spice. The result? A mouthwatering harmony of heat, umami, and melt-in-your-mouth fish that’s both comforting and exhilarating. Perfect for spice lovers, this dish showcases authentic Chinese techniques for a restaurant-quality meal at home.
Boiled Fish Slices
This **Spicy Sichuan-Style Fish Hot Pot** is a showstopper—tender butterfly-cut fish slices, simmered in a rich, aromatic broth with a fiery kick. The dish starts with marinating fresh fish fillets in salt, egg white, and water starch for a silky texture. A homemade **knife-cut chili oil**—infused with flower pepper and chili—adds deep, smoky heat, while stir-fried cabbage and Tianzhang provide a crisp, savory base. The broth is built with fragrant garlic, ginger, scallions, and Pixian bean paste, simmered with fish bones for extra umami depth. Finished with a sizzling pour of chili oil over fresh aromatics, this dish balances spice, tenderness, and bold flavors. Perfect for those who love **fiery, restaurant-quality Sichuan cuisine** at home!
Boiled Meat
This savory **Tomato and Pork Tenderloin Soup** is a comforting, umami-rich dish that combines tender pork, fresh tomatoes, and crisp bok choy in a flavorful broth. Thinly sliced pork tenderloin is marinated with water starch and pepper for extra tenderness, then stir-fried to perfection. The star of the dish is a vibrant tomato juice base, made from fresh tomatoes blended into a smooth, tangy puree. Aromatic scallions, ginger, and garlic enhance the depth of flavor, while mushroom sauce adds a rich, savory note. Simmered with bok choy and delicate enoki mushrooms, this soup is light yet satisfying, finished with a touch of salt, sugar, and chicken essence for balanced seasoning. Perfect for a cozy meal, this recipe brings together fresh ingredients and simple techniques for a deliciously wholesome result.
Boiled Pumpkin
This savory-sweet stir-fried pumpkin recipe is a delightful way to enjoy the natural richness of old pumpkin, caramelized to perfection with a touch of umami. The key lies in cutting the pumpkin into ideal 3 cm thick blocks—thick enough to hold their shape but thin enough to cook evenly. A simple yet flavorful combination of light soy sauce, white sugar, and a pinch of salt enhances the pumpkin’s sweetness while adding depth. Quick stir-frying in oil locks in moisture, and a brief simmer with water ensures tender, melt-in-your-mouth texture. Finished with fresh scallions, this dish balances simplicity and taste, making it a comforting side or light main. Perfect for busy weeknights, it’s a fuss-free recipe that highlights pumpkin’s versatility in the most delicious way.
Boiled Sliced Meat
This **Spicy Sichuan Pork with Lotus Root** is a bold and flavorful dish that combines tender marinated pork with crisp lotus root for a satisfying crunch. Thinly sliced pork tenderloin is marinated with a premium seasoning packet, light soy sauce, and salt for maximum flavor, then quickly cooked in a fragrant broth. The lotus root is stir-fried to perfection, adding a delightful texture. The dish is finished with a sizzling mix of chili powder, Sichuan pepper, and garlic, topped with smoking hot oil to unlock its aromatic heat. Perfect for spice lovers, this recipe brings the fiery, numbing kick of authentic Sichuan cuisine to your table in minutes. Quick, easy, and packed with umami depth, it’s a must-try for anyone craving a restaurant-quality stir-fry at home!
Boiled Yellow Duck
This **Spicy Yellow Duck Stir-Fry** is a bold and flavorful dish that combines tender duck with aromatic herbs and fresh vegetables for a truly unforgettable meal. The yellow duck is first marinated with salt and cooking wine to enhance its natural richness, then pan-fried until golden for a crispy texture. A fragrant mix of ginger, garlic, red chili, and perilla infuses the dish with deep, savory notes, while fresh green chili (or scallions for a milder version) adds a bright kick. The duck simmers in a milky, umami-rich broth before crisp lettuce is tossed in for a refreshing crunch. Perfect for spice lovers, this stir-fry balances heat, freshness, and savory depth in every bite. Serve it hot for a satisfying and restaurant-quality meal at home!
Boneless Roast Chicken Wings
These **Honey-Glazed Bok Choy Stuffed Chicken Wings** are a showstopping dish that combines tender, deboned chicken wings with crisp baby bok choy for a perfect balance of textures. Marinated in a savory-sweet blend of sesame oil, light soy sauce, barbecue sauce, and a hint of white vinegar, the wings are packed with umami flavor. The magic happens when the chicken is stuffed with fresh bok choy stems, glazed with honey, and roasted until caramelized and juicy. A sprinkle of pepper salt, cumin, or sesame seeds adds a final aromatic touch. For an extra indulgent twist, bake them alongside oysters for a rich, seafood-infused depth. Whether served as an appetizer or main course, these crispy, sticky, and succulent wings are sure to impress. Perfect for gatherings or a gourmet weeknight meal!
Braised Abalone
These crispy, savory wontons are a mouthwatering delight, packed with seasoned minced meat and pan-fried to golden perfection before being simmered in a rich, aromatic sauce. The minced meat is marinated with cooking wine, white pepper, light soy sauce, and cornstarch for a tender, flavorful filling. Wrapped in delicate wonton or spring roll wrappers, each piece is fried until crispy, then braised in a fragrant blend of ginger, scallions, soy sauces, sugar, and warm spices like cinnamon and star anise. The result? A perfect balance of crispy texture and deep, savory-sweet flavors with a hint of spice. Ideal as an appetizer or main dish, these wontons are a must-try for anyone who loves bold, comforting flavors. Serve them hot for an unforgettable meal that’s crispy, juicy, and bursting with umami goodness!