The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty
Sichuan Gong bo chicken ( Gong bo ji ding)
This dish is a classic in the Sichuan region. This dish pays homage to the emperor, Ding Baozhen, from the 19th century. As the legend...
Sichuan-style stir-fried bok choy
Quick wok-fried vegetables are a favourite at our home. Although most folks throw together these dishes quickly, it's hard to strike the...
Sichuan stir-fried cabbage with chilli
The Chinese invented the cooking technique of "chao" or quick stir-fry centuries ago. Every one of us has enjoyed a fried rice, or a...
Stir-fried lotus root with chilies and Sichuan pepper
The first time I ate lotus root was more than 20 years ago is a small Chinese restaurant in Philadelphia. This delicately flavoured...
Sichuan red-braised mutton (or beef) with daikon
Red-braising is one of the oldest cooking techniques in the world. Originally thought to have originated in Shanghai, red braising is a...
Stir-fried yam leaves with chilies and Sichuan pepper
I found these leaves at the Belmont Farmers Market a few years ago and had to ask the vendor what they were. I took home a bunch and made...