Bean Paste
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 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!
Braised Abalone Mushroom in Fish Sauce
This savory stir-fry combines the rich umami of dried scallops with the earthy depth of enoki mushrooms for a dish that’s bursting with flavor. The dried scallops are carefully shredded and toasted to enhance their natural sweetness, while fragrant garlic and bold bean paste create a robust base. A perfectly balanced sauce ties everything together, ensuring each bite is packed with savory goodness. Quick and easy to prepare, this recipe delivers restaurant-quality taste in minutes. The enoki mushrooms soak up the aromatic sauce, adding a delightful texture to the dish. Ideal as a side or served over steamed rice, this stir-fry is a must-try for anyone who loves bold, umami-rich flavors. No extra salt is needed—the bean paste and scallops bring all the seasoning you’ll crave!
Braised Abalone Mushrooms
This savory **Stir-Fried Abalone Mushrooms in Spicy Bean Sauce** is a mouthwatering dish that brings bold flavors and tender textures to your table. Thinly sliced abalone mushrooms soak up a rich, aromatic sauce made from fragrant bean paste, soy sauce, and a hint of sugar for balance. The dish is elevated with a kick of chili peppers and numbing Sichuan peppercorn oil, creating a perfect harmony of heat and depth. Toasted sesame seeds and fresh cilantro add a nutty, herbal finish, while a touch of water starch thickens the sauce for a glossy, restaurant-quality result. Quick to prepare yet packed with umami, this recipe is ideal for pairing with steamed rice, making it a satisfying meal that’s both hearty and full of Sichuan-inspired flair. Perfect for spice lovers and mushroom enthusiasts alike!
Braised Bullfrog in Sauce
This savory and spicy stir-fried bullfrog recipe is a delicious way to enjoy tender, flavorful frog legs with a bold Sichuan-inspired twist. Perfectly crispy on the outside and juicy inside, the bullfrog pieces are stir-fried with aromatic ginger, fiery peppers, and rich bean paste for a mouthwatering umami kick. A blend of sugar, vinegar, and soy sauces adds a perfect balance of sweet, tangy, and savory flavors, while a quick simmer locks in all the deliciousness. Easy to prepare yet restaurant-quality, this dish is ideal for adventurous home cooks looking to try something new. Serve it hot for a satisfying meal that’s packed with bold taste and irresistible texture!
Braised Pork Ribs in Soy Sauce
This succulent and aromatic braised ribs recipe delivers fall-off-the-bone tenderness with deep, caramelized flavors. Start by blanching the ribs to ensure a clean, rich broth, then stir-fry them with cooking wine, soy sauce, and sugar for a glossy, caramelized sear. The magic lies in the fragrant spice blend—cinnamon, cloves, fennel, and bay leaves—combined with savory bean paste, garlic, and scallions for an umami-packed depth. Cooked to perfection in an electric pressure cooker (or slow-simmered for melt-in-your-mouth tenderness), the ribs absorb every layer of spice before a final reduction in the wok for a luscious, sticky glaze. Perfectly balanced between sweet and savory, this dish is a crowd-pleaser with minimal effort and maximum flavor. Serve over rice or noodles to soak up every last drop of the rich, spiced sauce.
Braised Pork Ribs with Spring Bamboo Shoots
This savory **Bamboo Shoot Pork Ribs Stew** is a comforting and flavorful dish that combines tender pork ribs with crisp bamboo shoots in a rich, umami-packed sauce. The bamboo shoots are first blanched in salt water to remove oxalic acid, ensuring a perfect texture and taste. Garlic and aromatic Pixian bean paste (or a substitute) infuse the ribs with deep, spicy-sweet notes, while rock sugar and cooking wine add a delicate balance. Slowly stewed for 40 minutes, the ribs become melt-in-your-mouth tender, and the sauce thickens into a glossy, irresistible glaze. Serve it over **nutritious coarse grain rice** for a wholesome meal packed with fiber and bold flavors. Perfect for a hearty family dinner, this dish brings together traditional techniques and vibrant ingredients for a truly satisfying experience.
Braised Pork Ribs with Taro
This savory Braised Taro with Ribs recipe is a comforting and aromatic dish that combines tender ribs with creamy taro in a rich, flavorful sauce. The ribs are first blanched with ginger and cooking wine to remove impurities, then stir-fried with garlic and ginger until golden. A blend of bean paste, soy sauce, oyster sauce, and five-spice powder adds depth, while star anise infuses a warm, fragrant note. The taro soaks up the delicious braising liquid, becoming melt-in-your-mouth tender after simmering for 30 minutes. Perfect with steamed rice, this dish is a hearty and satisfying meal that highlights the natural sweetness of taro and the umami richness of the ribs. A must-try for lovers of homestyle Chinese cooking!
Braised Pork with White Mushroom and Pickled Mustard
This savory **Stir-Fried Mushrooms with Pickled Vegetables and Lean Meat** is a mouthwatering dish that combines earthy mushrooms, tangy pickled veggies, and tender marinated meat for a perfect balance of flavors. The mushrooms are sliced and soaked to retain freshness, while the lean meat is marinated with soy sauce, pepper, and cornstarch for extra tenderness. Aromatic garlic, ginger, scallions, and dried chilies are stir-fried to release their fragrance before the meat and mushrooms are added for a quick, high-heat toss. A touch of bean paste and pickled vegetables brings a rich, umami depth, finished with a sprinkle of scallions. The result? A **sour, spicy, and deeply satisfying** dish that pairs wonderfully with steamed rice or porridge. Perfect for appetizing meals, this recipe delivers bold flavors and comforting textures in every bite. Try it for a quick yet flavorful weeknight dinner!