Explore

Meat

This rich and delicious winter soup with pig’s trotters and dried soybeans is consumed by millions of Chinese families to stay warm and nourished.

Meat• Soups and stews• Soybeans and tofu• [Simmering]

Pig’s trotter and soybean soup

The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together.

Meat• Vegetables• [Simmering]

Braised beef and arrowhead with five-spice powder

The jade-green flesh of green radish is sweet and juicy, with a distinct aroma. This soup of green radishes, pork ribs, and goji berries is aromatic, tasty, and nurishing.

Meat• Soups and stews• Vegetables• [Simmering]

Green radish and pork rib soup

The dry-frying method creates crisp-tender texture in the okra. The addition of ground pork and ya cai (芽菜), a unique preserved vegetable from Sichuan, makes the dish intriguing with layers of flavors.

Meat• Vegetables• [Stir-frying]

Dry-fried okra with ground pork and ya cai

In this beloved Sichuan dish, enriched soy sauce, called fu zhi jiang you (复制酱油), brings an irresistible aroma and balanced savory, salty, and sweet flavors to the sliced pork.

Cold dishes and salads• Meat• [Boiling/Poaching]

Sichuan white-cut pork with garlic sauce (四川蒜泥白肉)

Fresh fava beans are great on their own when simply blanched or sautéed; they’re even better when stir-fried with Chinese bacon (la rou in Mandarin or lap yuk in Cantonese).

Meat• Vegetables• [Stir-frying]

Stir-fried fava beans with Chinese bacon

Wrapping glutinous rice and pork ribs in lotus leaf is guaranteed to create an irresistible parcel after a long steaming.

Meat• Rice, noodles, and grains• [Steaming]

Steamed glutinous rice and pork ribs in lotus leaf

In this Sichuan dish, the dry-frying method creates a slightly chewy and crisp texture in the beef, which works nicely with crisp Chinese celery and carrots.

Meat• [Stir-frying]

Sichuan dry-fried beef with Chinese celery and carrots (四川干煸牛肉丝)