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Sichuan

The authentic version of this Sichuanese dish uses only chicken and peanuts as the main ingredients. The optimal ratio of sugar, Zhenjiang vinegar, dark soy sauce, and light soy sauce creates balanced and layered flavors.

Poultry and eggs• [Stir-frying]

Gong Bao chicken (宫保鸡丁)

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)

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)

In this beloved Sichuan dish, the simple mixture of salt and ground Sichuan pepper lends complex and rich flavors to the fried duck.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Steaming]

Fragrant crispy duck with Sichuan pepper salt (香酥鸭)

Chinese eggplant is perfect for simple and quick cooking methods like steaming. Here, the steamed eggplant is jazzed up by the fish-fragrant sauce made with chopped salted chillies, ginger, garlic, scallions, salt, sugar, soy sauce, vinegar, and rice wine.

Meat• Vegetables• [Steaming]

Steamed eggplant with fish-fragrant pork

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)