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Land of Plenty: A Treasury of Authentic Sichuan Cooking

Sample recipes from Land of Plenty: A Treasury of Authentic Sichuan Cooking

Mr. Lai’s Glutinous Rice Balls with Sesame Stuffing

In 1894, a young man named Lai Yuanxin traveled from his native town to Chengdu, where he took up a place as an apprentice in a restauran...

(1 Votes)

Boiled Beef Slices in a Fiery Sauce

Sichuanese people joke that outsiders, wary of the fiery local flavors, order this dish in restaurants in the hope of eating something mi...

(1 Votes)

Gong Bao (Kung Pao) Chicken with Peanuts

This dish, also known as Kung Pao chicken, has the curious distinction of having been labeled as politically incorrect during the Cultura...

(1 Votes)

Dry-Fried Green Beans

This is one of Sichuan’s most famous vegetable dishes. The green beans are traditionally dry-fried over a medium heat until they are tend...

(1 Votes)

“Glassy” Steamed Dumplings

The day our pastry teacher offered us samples of these dumplings at the Sichuan cooking school, there was a near-riot as all the students...

(1 Votes)

Fish-Fragrant Pork Slivers

The so-called fish-fragrant flavor is one of Sichuan’s most famous culinary creations, and it epitomizes the Sichuanese love for audaciou...

(1 Votes)

“Zhong” Crescent Dumplings

Boiled crescent dumplings (jiao zi) is the traditional New Year dish in northern China. Whole families gather to knead the dough, roll ou...

(1 Votes)

Pot-Sticker Dumplings with Chicken Stock

These dumplings are a Sichuanese version of a kind more usually associated with eastern China. They are made by a cooking method that par...

(1 Votes)

Xie Laoban’s Dan Dan Noodles

The grandfather of a friend of mine was a chef, and he came to Chengdu before the war, eager to discover the secrets of Sichuanese cookin...

(1 Votes)

Pock-Marked Mother Chen’s Bean Curd

Ma po dou fu is named after the smallpox-scarred wife of a Qing Dynasty restaurateur. She is said to have prepared this spicy, aromatic, ...

(1 Votes)

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