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Old Szechuan

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
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
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
Continuing on the theme of Chinese dishes whose names have nothing to do with their ingredients, yu xiang tofu literally translates into “fish fragrant tofu.” Never mind the fact that there is no fish used in the preparation of this dish, the fish reference is due to the centuries-old method of Sichuan… More Info
Unlike the overseas Chinatown version, there is no peanut and/or sesame seed paste and sugar added to authentic dan dan noodles served in Chengdu. The true dan dan noodle dish is made with a blistering chili black bean paste, ground pork, a dollop of raw minced garlic and crunchy ground peanuts topped… More Info
This famous dish hails from Chengdu, where an old lady surnamed Chen cooked the spicy dish for travelers coming through the area. The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig… More Info