Sichuan Peppercorns
Dong'an Chicken
A delicious recipe for Dong'an Chicken.
Black Fungus and Mushroom Slices
This savory **Stir-Fried Pork with Chinese Toon, Wood Ear, and Shiitake Mushrooms** is a fragrant and flavorful dish that combines tender marinated pork with earthy mushrooms and the unique aroma of Chinese toon. The pork is thinly sliced and marinated in salt, starch, and sesame oil for extra tenderness, then stir-fried with aromatic dried chili peppers and Sichuan peppercorns for a touch of heat and numbing spice. Wood ear and shiitake mushrooms add a satisfying chewiness, while fresh Chinese toon brings a distinctive herbal note. Quick high-heat cooking locks in the juices, and a splash of light soy sauce enhances the umami richness. Finished with a pinch of chicken essence, this dish is a perfect balance of textures and bold flavors—ideal served over steamed rice for a comforting, restaurant-quality meal at home.
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 starch, salt, and chicken essence for a silky-smooth finish, then quickly cooked in a fragrant broth infused with ginger, garlic, and Sichuan peppercorns. Crisp lettuce, bean sprouts, and optional enoki mushrooms are blanched for freshness, forming a vibrant base. The magic happens when the spicy bean paste-infused broth is poured over the beef and vegetables, then topped with layers of dried chili powder and garlic. A final sizzle of scorching hot oil unlocks an irresistible aroma, melding the numbing heat of Sichuan peppercorns with rich, savory depth. Perfect for spice lovers, this dish delivers tender beef, crunchy veggies, and a mouthwatering broth that’s best enjoyed mixed well—each bite is a harmony of heat, umami, and texture. Quick to prepare yet restaurant-worthy, it’s a must-try for anyone craving authentic Sichuan flavors at home!
Braised Cabbage and Potatoes
This savory stir-fried potatoes with Chinese cabbage and rice noodles is a comforting and flavorful dish that combines tender vegetables with chewy noodles in a fragrant, lightly spiced sauce. Thinly sliced potatoes soak up the aromatic blend of Sichuan peppercorns, cloves, scallions, and ginger, while hand-torn cabbage adds a fresh crunch. The rice noodles absorb the rich umami of soy sauce, tying everything together in a satisfying one-pan meal. Quick and easy to prepare, this dish balances textures and flavors—earthy, slightly numbing spices, sweet cabbage, and soft yet crispy potatoes. Perfect for a hearty weeknight dinner, it’s a delicious way to enjoy simple ingredients with bold, warming flavors. Serve hot for a wholesome, home-cooked taste that’s both nourishing and irresistible.
Braised Chicken Leg
This Sichuan-Style Salted Chicken Legs recipe delivers an irresistible umami-packed flavor with a tender, juicy texture. The secret lies in a unique 10-day curing process, where chicken legs are marinated with fragrant Sichuan peppercorns, salt, and Chinese wine, then air-dried for deep, concentrated taste. The result? A delicacy with a perfect balance of savory, aromatic, and slightly numbing spice notes. After slow-curing, the chicken is steamed with ginger and cooking wine for a succulent finish. Ideal as a gourmet appetizer or centerpiece dish, this traditional method ensures rich, complex flavors in every bite. Serve sliced for an authentic Chinese culinary experience that’s both bold and satisfying.
Braised Chicken Wings with Pickled Cabbage
This Sichuan-style chicken wings recipe is a tantalizing blend of tangy, spicy, and savory flavors, perfect for an unforgettable meal. Marinated with zesty lemon juice, the chicken wings are browned to perfection in their own rendered fat, creating a crispy exterior. The dish comes alive with the bold flavors of pickled radish, fiery pickled chili, aromatic ginger, and numbing Sichuan peppercorns, stir-fried to release their fragrant depth. A splash of soy sauce adds rich color, while a touch of sugar balances the tanginess of the pickled vegetables. Simmered until the sauce thickens and clings to the tender chicken, every bite is packed with umami and a satisfying kick. Easy to make yet bursting with complex flavors, this dish is a must-try for anyone craving authentic Sichuan-inspired comfort food. Serve it hot for a deliciously bold dining experience!
Braised Chicken Wings with Pickled Vegetables
This Sichuan-inspired chicken wings recipe is a mouthwatering blend of tangy, spicy, and savory flavors. Tender chicken wings are marinated in zesty lemon juice, then pan-fried to golden perfection without added oil—letting their natural richness shine. The dish comes alive with bold ingredients like pickled radish, fiery pickled chili, and aromatic Sichuan peppercorns, stir-fried until fragrant. A splash of soy sauce adds depth, while sugar balances the tang of the pickled vegetables. Simmered to juicy tenderness and finished with a glossy, starch-thickened sauce, every bite is packed with umami and a hint of numbing spice. Perfect as a main dish or paired with rice, this recipe delivers restaurant-quality flavor with minimal effort. A must-try for lovers of bold, authentic Asian cuisine!
Braised Chicken Wings with Three Juices
This Sichuan-Style Simmered Chicken Wings recipe is a flavor-packed dish that combines tender chicken wings with aromatic vegetables in a bold, spicy marinade. Marinated with crushed Sichuan peppercorns, black pepper, scallions, and ginger, the wings absorb a deep, numbing heat that’s signature to Sichuan cuisine. Paired with crisp vegetables tossed in garlic and more peppercorn spice, the ingredients are layered in a wok and slow-simmered with a splash of rice wine for extra depth. The result? Juicy, fragrant chicken wings with a spicy kick, resting atop perfectly cooked veggies—all infused with rich, umami flavors. Perfect for spice lovers, this one-pot wonder is easy to prepare yet delivers restaurant-quality taste. Serve it hot for a satisfying meal that’s sure to impress!
Braised Chinese Cabbage
This refreshing and vibrant Sichuan-inspired vegetable salad is a perfect balance of crisp textures and bold flavors. Thinly shredded cucumber, carrot, dried tofu, and Chinese cabbage create a satisfying crunch, while blanched bean sprouts add a tender bite. The dish comes alive with a fragrant chili oil infusion—made by frying dried chili peppers and Sichuan peppercorns—then blended with June fresh soy sauce, tangy vinegar, a hint of sugar, and nutty sesame oil for a mouthwatering dressing. Topped with fresh scallions and garlic, every bite delivers a harmony of spicy, savory, and slightly sweet notes. Quick to prepare yet packed with layers of taste, this versatile salad pairs beautifully with rice or makes a standout side dish for wine gatherings. A must-try for lovers of bold, aromatic flavors!
Braised Eel
This **Spicy Stir-Fried Eel** is a bold and flavorful dish that combines tender eel with fiery peppers and aromatic spices for an unforgettable meal. Fresh eel is marinated in cooking wine and salt, then quickly fried to lock in its delicate texture. The real magic happens when it’s stir-fried with garlic, ginger, and numbing Sichuan peppercorns, creating a rich, fragrant base. Hot peppers and small peppers add a vibrant kick, balanced by a savory-sweet sauce made with light soy sauce, vinegar, and a touch of sugar. Finished with a glossy water starch glaze, every bite is packed with umami depth and just the right amount of heat. Perfect for spice lovers, this dish brings restaurant-quality excitement to your home kitchen. Serve it over steamed rice to soak up every drop of the delicious sauce!