“Ants Climbing a Tree” (Ma Yi Shang Shu) is a classic Sichuan dish with a fun name—the minced meat clinging to the vermicelli noodles looks just like little ants climbing up a tree branch! This dish is famous for being wonderfully tender, flavorful, spicy, and oh-so-satisfying. Best of all, it’s simple to make and tastes …
“Twice-cooked pork” (Hui Guo Rou) originated in the rural areas of Sichuan, China. In ancient times, it was known as “oil-fried pot.” In Sichuan and Chongqing, it is a common household dish prepared by every family. Twice-cooked pork holds a very important position in Sichuan cuisine and has long been considered the most important dish. …
Mapo Tofu is a classic Sichuan dish, and it’s a staple on dinner tables in Sichuan and Chongqing. This recipe for Mapo Tofu is absolutely delicious! Each piece of tofu soaks up the rich sauce, which is numbing, spicy, and savory. It’s the perfect dish to eat with rice—I can easily finish three bowls! Ingredients: …
Mom’s Signature Soup, and I’m not complaining! 👍🏻 This is next-level delicious! 💥 Pork Belly & Chicken Soup with Chestnuts: Rich, Savory, and Incredibly Nourishing! Body: This soup is pure liquid gold—fresh and sweet, warming you from the inside out. The pork belly is perfectly crisp, the chicken is so tender, and when you dip …
Friends coming over for dinner this weekend and you want to show off your cooking skills with a classic Sichuan “Spicy Chicken”? Don’t worry! I’m sharing a foolproof, family-friendly version that takes just 30 minutes from prep to plate. The chicken is crispy on the outside, tender on the inside, and the chilies are fragrant …