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Dou ban jiang

In this iconic Sichuanese dish, drying-brasing the fish with dou ban jiang and pork creates a rich and flavorful sauce that drapes the fish.

Fish and shelfish

Sichuan dry-braised fish with ground pork and dou ban jiang (四川干烧鱼)

In this signature dish from Yang Shuo, the braising liquid, a mixture of beer, dou ban jiang, and fermented tofu, imparts a rich and complex flavor to the fish.

Fish and shelfish• [Simmering]

Beer-braised fish, Yang Shuo style (阳朔啤酒鱼)

Making a dish with a fun name like this is alawys intriguing. It also tastes great with the ground pork (the ants) and mung bean noodles (the twigs of a tree).

Meat• Rice, noodles, and grains• [Stir-frying]

Ants climbing a tree (ma yi shang shu 蚂蚁上树)

Many people consider twice-cooked pork the number one dish of Sichuan cuisine. I wholeheartedly agree—it’s a remarkable dish on so many levels.

Meat• [Steaming]• [Stir-frying]

Sichuan twice-cooked pork (四川回锅肉)