dishes, sweets, snacks, noodles and other special food in Sichuan
Ji Gong Bao (鸡公煲), also known as Chicken Hotpot Stew, is a distinctive dish originating from the Chongqing and Sichuan regions of China. This culinary masterpiece is celebrated for its rich and aromatic flavors, tender chicken, and innovative presentation. Renowned for its numbing spiciness, freshness, and savory taste, Ji Gong Bao leaves a lasting impression […]
Tofu Pudding Fish (豆花鱼), originating from Sichuan cuisine, is a delectable dish that prominently features grass carp as its main ingredient, complemented by ingredients such as tofu pudding, soybeans, red chili peppers, garlic, and green onions. Known for its numbing spiciness and fresh, tender texture, this dish offers a delightful combination of flavors. Ingredients: Cooking
Shadow Play Beef, a renowned local delicacy in Sichuan and Chongqing, offers a unique culinary experience. Featuring paper-thin slices of beef, vibrant red in color, the dish is characterized by its numbing spiciness and crisp freshness. The term “灯影” refers to shadow puppetry, a traditional Chinese form of entertainment where cut-out figures made from animal
Pan-Fried Chicken Juicy Dumplings, known as “鸡汁锅贴” in Chinese, stand out as a popular snack originating from Sichuan and Chongqing. The dish involves finely chopping fresh lean pork, combining it with seasonings and chicken broth to create a savory filling, and then wrapping it in dumpling wrappers. The main characteristics of this culinary delight are
Ji Zhi Guo Tie (Pan-Fried Chicken Juicy Dumplings) Read More »
Grilled sweet potato noodle, known as “Kao Shao Pi” (烤苕皮) in Chinese, is a delectable snack crafted by grilling noodles made from sweet potato starch. The term “苕皮” refers to the use of sweet potatoes, also known as “红薯” (Hong Shu), where “苕” is derived. These noodles are made from high-quality starch extracted from sweet
Ci Ba Kuai (糍粑块) is a distinctive local snack originating from regions such as Sichuan Province, Chongqing Municipality, Hubei Province, and Anhui Province in China. This delectable treat is a type of rice-based dish, characterized by its brownish-yellow hue, crispy exterior, soft interior, and a delightful blend of savory, slightly spicy, and fragrant flavors. The
Roasted Brain Flower, known as “Kao Nao Hua (烤脑花)” in Chinese, is a traditional and distinctive snack originating from the Sichuan-Chongqing region. This unique delicacy is crafted by mixing pig brains with a blend of finely chopped sea pepper, Sichuan peppercorn powder, and various other seasonings before roasting. The result is a dish with a
Ban Deng noodles (板凳面), a legendary dish within Chongqing’s renowned small noodle scene, boasts a unique dining tradition. Its name, which translates to “Stool Noodles” or “Bench Noodles,” originates from an inventive solution employed by a shrewd proprietor faced with a small storefront and bustling business. The setting consists of a tall stool and a
Ban Deng Noodles – A Unique Scene in Chongqing and Sichuan Read More »
In the heart of Chongqing, a bustling city in southwestern China, there exists a culinary gem that has captured the hearts and palates of locals for generations – the renowned Hot and Sour Noodles, or as it’s known in Mandarin, Suan La Fen (酸辣粉). Considered a traditional local delicacy, it has earned the illustrious title
Chuan Chuan Xiang, also known as “串串香” in Chinese, has a fascinating origin rooted in the mid-1980s in Chengdu, China. Initially conceived by unemployed individuals seeking livelihoods, these innovative entrepreneurs set up stalls in lively locations such as shopping malls, theaters, and video halls to sell Chuan Chuan Xiang. The concept involves skewering various ingredients,
Chuan Chuan Xiang – A Hotpot Dish with Skewered Ingredients Read More »