Dried Chili Peppers
Stir-Fried Squid
This pan-fried squid recipe delivers a mouthwatering blend of spicy, savory, and aromatic flavors, perfect for seafood lovers. Fresh squid is blanched to remove any fishy taste, then scored and pan-fried until golden and slightly charred for a satisfying texture. The dish gets its bold kick from a fragrant stir-fry of erjingtiao chili peppers, dried chilies, ginger, garlic, and scallions, enhanced with rich Pixian fermented bean paste and hot pot base for depth. Toasted sesame seeds and cumin powder add a nutty, smoky finish, while onions bring a touch of sweetness. The key to perfection? Pressing the squid flat while frying to ensure even crispiness. Quick, flavorful, and packed with umami, this spicy squid stir-fry is a restaurant-quality dish you can easily make at home!
Stir-fried Zucchini
This simple yet flavorful Stir-Fried Zucchini with Dried Chili Peppers is a quick and delicious dish that brings together the natural sweetness of zucchini with a smoky, spicy kick. Thin strips of zucchini are stir-fried to tender perfection in a fragrant blend of garlic and slightly charred dried chili peppers, creating a mouthwatering balance of textures and flavors. The high-heat cooking method locks in the zucchini’s freshness while infusing it with a subtle heat that enhances every bite. Perfect as a side or served over steamed rice, this dish is a must-try for anyone who loves vibrant, easy-to-make vegetable stir-fries with a touch of spice. Ready in minutes, it’s an ideal weeknight recipe that doesn’t skimp on taste!
Taro Chicken
This Sichuan-style Yam and Chicken Stir-Fry is a mouthwatering dish that combines tender chicken legs with hearty yam in a bold, aromatic sauce. Marinated in soy sauce, cooking wine, and spices, the chicken is fried to golden perfection, while the yam adds a subtly sweet, creamy texture. The dish comes alive with fragrant ginger, garlic, and fiery dried chili peppers, enhanced by the numbing kick of Sichuan peppercorns and warmth of bay leaves and cinnamon. A quick simmer melds the flavors together, creating a rich, slightly spicy, and deeply savory meal. Perfect served over rice, this recipe delivers a satisfying balance of textures and a burst of umami in every bite. A must-try for lovers of bold, comforting Chinese cuisine!
Tso's Chicken
This crispy and tender chili chicken recipe is a mouthwatering delight that combines succulent chicken leg meat with a bold, spicy-sweet sauce. Marinated with salt, egg whites, and starch for extra crispiness, the chicken is fried to golden perfection in olive oil, ensuring a juicy interior and a crunchy exterior. The magic happens when dried chili peppers are stir-fried to release their smoky aroma, then combined with a flavorful mix of June fresh, sugar, vinegar, wine, and chili oil for a rich, tangy glaze. Finished with fresh pointed peppers and a drizzle of sesame oil, this dish offers a perfect balance of heat, sweetness, and umami. Quick to prepare yet bursting with complex flavors, this recipe is ideal for spice lovers looking for a restaurant-quality meal at home. Serve it hot for an unforgettable dining experience!
Assorted Chicken Wings
This irresistible Cola Chicken Wings recipe combines tender chicken wings with hearty potatoes, carrots, and mushrooms for a sweet-savory dish bursting with flavor. The wings are first blanched with scallions, ginger, and garlic to remove any gaminess, then pan-fried to golden perfection. Simmered in a rich cola-based sauce with soy sauce, cooking wine, and spices, the wings absorb a deliciously sticky glaze. Vegetables cook to perfection atop the wings, soaking up the aromatic blend of dried chilies and fresh aromatics. Finished with a sprinkle of sesame seeds and fresh cilantro, this dish offers the perfect balance of sweetness, spice, and umami. The cola caramelizes into a glossy sauce, while the peppers and cilantro add a fresh kick. Quick, easy, and packed with bold flavors, this one-pot wonder is sure to become a family favorite!
Beef and Radish Soup
This **Spicy Sichuan Beef Steak and Radish Soup** is a bold, aromatic dish that combines tender beef with the warmth of Sichuan spices and the freshness of white radish. The beef is first blanched, then pressure-cooked with dried chili peppers, star anise, ginger, bay leaves, and Sichuan peppercorns for deep, complex flavors. Soy sauce, cooking wine, and salt enhance the richness, while the radish adds a sweet, earthy balance. Finished with fresh cilantro to cut through the richness, this soup is hearty, fragrant, and perfect for cold days or whenever you crave a comforting yet spicy meal. Quick to prepare in a pressure cooker, it delivers restaurant-quality taste with minimal effort. A must-try for lovers of Sichuan cuisine!
Beer Duck Leg
This **Beer-Braised Duck Legs** recipe delivers tender, flavorful meat with a rich, aromatic sauce that’s simply irresistible. The duck legs are blanched with ginger and cooking wine to remove any gaminess, then stir-fried with scallions, garlic, dried chili peppers, and star anise for a fragrant depth of flavor. A splash of beer tenderizes the meat while adding a subtle malty sweetness, balanced by light and dark soy sauce for a savory-sweet glaze. Simmered to perfection, the duck becomes melt-in-your-mouth tender, then finished with a reduced sauce for an extra punch of umami. Garnished with fresh scallions, this dish is a hearty, aromatic delight—perfect for impressing guests or enjoying a cozy family meal. The combination of spices, beer, and slow cooking makes this recipe truly special!
Big Plate Chicken and Belt Noodles
This hearty and flavorful Chicken Stew with Hand-Pulled Noodles is a comforting dish that combines tender bone-in chicken chunks, soft potatoes, and crisp bell peppers in a rich, aromatic sauce. The recipe starts by stir-frying chicken fat with garlic, onions, scallions, and dried chili peppers for deep, smoky flavors. The chicken is then seared and simmered in a savory blend of light and dark soy sauce with maltose, creating a glossy, caramelized coating. Potatoes are added for a creamy texture, while bell peppers bring a fresh crunch. Served with homemade hand-pulled noodles—stretched thin for the perfect chew—this dish is a satisfying meal. The noodles, kneaded and rested for optimal elasticity, soak up the delicious stew, making every bite irresistible. Garnished with fresh cilantro, this recipe is a must-try for lovers of bold, homestyle cooking.
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.
Braised Beef
This Sichuan-style braised beef is a bold and aromatic dish that combines tender beef with fiery dried chili peppers and numbing Sichuan peppercorns for an unforgettable flavor explosion. The beef is first blanched to remove impurities, then stir-fried with ginger, garlic, and fragrant bean paste to build deep umami layers. A slow 90-minute simmer in a rich broth infused with soy sauce, oyster sauce, and rock sugar ensures melt-in-your-mouth tenderness. Carrots and tomatoes add a touch of sweetness and balance, while the final reduction creates a luscious, glossy sauce. Perfect for spice lovers, this dish delivers the signature *málà * (numbing-spicy) sensation of Sichuan cuisine. Serve it over rice to soak up every last drop of the savory, slightly sweet sauce. A hearty, warming meal that’s packed with complex flavors!