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Szechuan Cuisine

Suanla Choushou

The wontons in Sichuan (known locally as choushou) aren’t known for their delicate skins or flavorful fillings, but rather the sauce they come served in. Can you guess what it is? Yup: roasted chili oil, black vinegar, and garlic.   Sweet and savory. Slippery and slick. Juicy and tender.… More Info

Lazi Ji

Okay, so the photo here and the dish we tried was not the most basic form of lazi ji, but the technique and the flavors are almost identical. It’s made by taking chunks of chopped up bone-in chicken, marinating them in a strong soy-based marinade, deep frying them until they’re very dry… More Info
Prep Time: 1 hour Cook Time: 1 hour Ingredients For the dough (Mo or bread) 350g plain flour 140ml water 1/2 teaspoon instant yeast The Meat Filling 500g pork belly 10g crystal sugar 5 green onion or scallion sections (around 8cm long) 3 tablespoon dark soy sauce Water or stock as needed 1 inch root… More Info
  Roujiamo  is originated from Shaanxi province, also known as Chinese style hamburger. It is a perfect street food with savory filling and chewy bread (mo). Rou means pork, Jia means placing the meat between the bread and mo means bread. I have been spending my four-year university life in… More Info
Another cold dish that utilizes a hot-numbing chili paste, this time over slices of cold, slippery mung bean jelly. As you taste this sauce over and over, you come to realize that it’s the subtleties of technique and ingredient that separate the good from the bad. At its best, it should pack plenty… More Info
The bread in these sandwiches is vaguely similar to the more common Xi’an or Beijing-style bing, but quite a bit crisper, puffier, and frankly, better. Trying the bread in Chengdu after so many sandwiches in Xi’an was sort of like having a real New York pizza for the first time after a lifetime… More Info

Mala Xiaomian

Chongqing’s answer to Sichuan’s dan dan mian is mala xiaomian, a bowl of hot noodles served in a thin but flavorful broth flavored with Sichuan pepper and chili oil (are you beginning to see a pattern here?), topped with sesame seeds and a bit of steamed cabbage. You can get this dish literally… More Info
Sometimes known as “burnt toast” string beans, this dish involves stir frying the beans for a prolonged time in oil until they scorch, shrivel, and dehydrate. Smoky, savory, and spicy, the beans are crunchy yet tender, and go great with white rice. Retrieved from: Serious Eats… More Info
This dish’s Chinese name literally means “back-in-the-pot meat.” The name comes from the fact that the fatty pork—either skin on belly or leg—is first boiled, then fried in a wok, with plenty of dou ban jiang, black beans, and leeks until it is sizzlingly delicious. The thin… More Info
If you’re familiar with the dry-style stir-fries of Sichuan cuisine — Kung Pao chicken, or beef with cumin — this is its soupy antithesis. Translating literally to “water-cooked fish,” it’s fish slices gently poached in a not-so-gentle broth. No, it’s not just water in there. Infused… More Info