Sichuan Peppercorns
Stir-Fried Shrimp Skin with White Radish
This Sichuan-inspired Stir-Fried White Radish with Dried Shrimp is a flavorful and aromatic dish that balances freshness with umami richness. Tender white radish shreds are blanched in Sichuan peppercorn-infused water to mellow their bitterness, then stir-fried with fragrant ginger, scallions, and savory dried shrimp for a delightful texture and depth of flavor. The key to this dish lies in the slow toasting of the dried shrimp, which releases their briny sweetness, while the quick high-heat stir-fry locks in the radish’s crisp-tender bite. Perfect as a light side or a standalone appetizer, this recipe brings together earthy, spicy, and oceanic notes in every bite. Simple yet sophisticated, it’s a must-try for lovers of Sichuan cuisine and quick, healthy stir-fries!
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!
Tea Leaf Eggs
Indulge in the rich, aromatic flavors of this **Tea-Infused Pork Belly with Marbled Eggs**—a dish that combines tender pork belly and perfectly marbled eggs in a fragrant spiced tea broth. The pork belly is first blanched with ginger, scallions, and cooking wine to remove impurities, then simmered with cassia, cinnamon, Sichuan peppercorns, and cardamom for deep, warming spices. The eggs are gently cracked to absorb the savory-sweet tea-infused broth, creating a beautiful marbled effect. A touch of soy sauce and rock sugar balances the flavors, while optional chili oil adds a spicy kick. This recipe is a comforting, restaurant-worthy meal that’s perfect for impressing guests or enjoying as a hearty family dinner. The blend of tea and spices makes every bite unforgettable!
Thousand-Layer Tofu in Spicy Pot
This savory **Bean Curd Hot Pot** is a flavorful and aromatic dish that combines tender bean curd with a medley of fresh vegetables and succulent proteins. Thinly sliced bean curd is first pan-fried to golden perfection, then simmered in a rich, spicy broth infused with fragrant **Sichuan peppercorns, ginger, garlic, and bean paste**. Crisp lettuce, sweet carrots, and umami-packed **squid, beef balls, and pork slices** meld together in this hearty one-pot meal. A final touch of garlic leaves adds a fresh, aromatic finish. The secret lies in the layered cooking process—frying the bean curd for texture, blooming the spices for depth, and slow-simmering to let every ingredient soak up the bold flavors. Perfect for warming up on chilly nights, this dish delivers a satisfying balance of heat, sweetness, and savory richness. Serve it piping hot for a comforting, restaurant-worthy meal at home!
Twice-Cooked Pork
This **Stir-Fried Pork Belly with Sweet and Green Peppers** is a mouthwatering dish that combines tender pork belly with the vibrant flavors of sweet and spicy peppers. Perfect for busy weeknights, the pork belly is sliced thin for quick cooking and stir-fried until crispy, releasing its rich, savory oils. The dish gets its bold taste from aromatic **Sichuan peppercorns**, which add a tingling warmth, while **soy sauce and sugar** create a deliciously balanced sweet-savory glaze. Fresh **sweet peppers and green peppers** bring a crisp, colorful contrast, making every bite irresistible. Quick and easy to prepare, this stir-fry is ideal for meal prep—simply freeze the pork belly ahead of time for a hassle-free cooking experience. Serve it hot over steamed rice for a satisfying meal that’s packed with flavor and texture!
Yam and Black Fish Soup
This **Pan-Fried Black Fish with Yam Soup** is a comforting and flavorful dish that combines tender black fish with creamy yam in a rich, aromatic broth. The secret to its depth of flavor lies in the fragrant base of ginger, scallions, and Sichuan peppercorns, sautéed in a mix of oil and lard for extra richness. The black fish is pan-fried to perfection, ensuring a crispy exterior while keeping the flesh moist and flaky. Simmered with yam chunks in boiling water, the soup develops a naturally sweet and savory taste, enhanced by a final seasoning of salt and pepper. This nourishing soup is perfect for chilly days, offering a balance of textures and warming spices. Easy to prepare yet impressive in flavor, it’s a must-try for anyone who loves hearty, home-cooked meals.
Bacon Fried Cauliflower
This **Sichuan-Style Cauliflower with Bacon** is a savory, aromatic dish that brings together crispy bacon, tender cauliflower, and vibrant red bell peppers in a bold stir-fry. The cauliflower is first blanched to retain a perfect bite, then stir-fried with smoky bacon, garlic, and fragrant Sichuan peppercorns for a touch of heat. A splash of light soy sauce enhances the umami richness, while scallions add a fresh finish. The combination of textures—crispy bacon, slightly crunchy cauliflower, and tender peppers—makes every bite irresistible. Quick to prepare yet packed with flavor, this dish is perfect for a weeknight dinner with a spicy kick. Serve it as a standalone meal or alongside steamed rice for a satisfying, restaurant-quality experience at home.
Bacon Stir-Fried Asparagus
This savory asparagus stir-fry with bacon is a quick and flavorful dish that combines crisp-tender asparagus with smoky bacon, aromatic garlic, and a hint of spicy Sichuan peppercorns. The asparagus is blanched to retain its vibrant color and crunch, then stir-fried with crispy bacon, fragrant ginger, and garlic for a mouthwatering umami depth. A touch of black pepper and chicken essence enhances the natural sweetness of the asparagus, while Sichuan peppercorns add a subtle, tingling heat. Perfect as a side or light main, this dish comes together in minutes, making it ideal for busy weeknights. The contrast of textures and bold flavors makes this recipe a standout—simple yet irresistibly delicious!
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!
Big Plate Chicken Noodle
This Sichuan-style Braised Chicken Noodles recipe is a bold and aromatic dish that combines tender chicken, hearty potatoes, and spicy chili peppers for a truly unforgettable meal. The chicken is first blanched to ensure a clean, rich flavor, then stir-fried with fragrant Sichuan peppercorns and red chili peppers for a numbing, fiery kick. Slow-braised in a savory soy sauce broth with star anise, the chicken becomes melt-in-your-mouth tender. Potatoes and onions add sweetness and texture, while green chili peppers bring a fresh, spicy finish. Served over perfectly cooked noodles, this dish soaks up every bit of the rich, spicy sauce, making each bite a delicious harmony of flavors. Perfect for spice lovers, this recipe delivers authentic Sichuan heat and depth, guaranteed to satisfy your cravings for something bold and comforting.