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Shrimp

This dish is so named because the fluffy egg whites resemble the white flowers of furong

Fish and shelfish• Poultry and eggs• [Stir-frying]

Furong shrimp (芙蓉虾仁)

Seared shrimp and fragrant scallion oil create a tasty dish with a vibrant flavor and color—simple elegance, in just a few minutes.

Fish and shelfish• [Pan-frying]

Scallion oil shrimp

Gong Bao Shrimp is an offshoot of Gong Bao chicken (also called Kung Pao chicken), one of the most iconic Sichuanese dishes.

Fish and shelfish• [Stir-frying]

Gong Bao shrimp (宫保虾仁)

Peeled loofah is cut into rounds, top with diced shrimp, steamed for a few minutes, and then drizzled with garlic oil on top—a simple yet elegant dish perfect for any occasion.

Fish and shelfish• Vegetables• [Steaming]

Steamed loofah with shrimp

What makes shacha noodles so intriguing is the rich broth made with shacha sauce (沙茶酱, also spelled sa cha sauce), an umami-rich and intensely fragrant condiment.

Rice, noodles, and grains• [Boiling/Poaching]

Shacha noodles (沙茶面)

This smooth egg custard, with spinach and shrimp, makes a perfect one-dish meal.

Fish and shelfish• Poultry and eggs• [Steaming]

Steamed egg custard with spinach and shrimp

A signature tofu dish from the city of Tianjin, China. Shrimp, mushrooms, green peas, snow peas, and peacuts add layers of flavors and textures to the tofu.

Soybeans and tofu• [Stir-frying]

Eight-treasure tofu, Tianjin style (天津八珍豆腐)

In this dish, freshly ground Sichuan pepper creates a flavored oil that is tossed with poached and cooled shrimp. The oil accentuates the alluring characters of this unique spice, giving vigor and excitement to the shrimp.

Cold dishes and salads• Fish and shelfish• [Boiling/Poaching]

Sichuan pepper shrimp