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

The next time you plan to serve Chinese food at home, you'll want to include these fried green beans on the menu! Quick and easy to make, this recipe for Dry-Fried Green Beans includes pork, soy sauce, and of course plenty of green beans, resulting in a dish that everyone is sure to love. Whether you're serving stir-fry, grabbing take-out from your favorite Chinese food restaurant, or simply want to make use of the abundance of green beans that have grown in your yard, this recipe is for you.

(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

Fish-fragrant dishes are one of Sichuan's most successful recipe styles that has moved from home cooking into the main stream. This famous style highlights the Sichuanese's love for hefty combinations of flavors. In this fish-fragrant style you will find salty, sweet, sour and spicy, and frequently these Chinese fish dishes are infused with garlic, ginger, and scallions. Fish-fragrant pork slivers is considered the most famous of all of Sichuans fish-fragrant dishes. Sichuanese chefs are known to use fine strips of lettuce stem in this dish as a crunchy element. But the more easily available bamboo shoots or celery would make a great substitute for this Chinese ground pork recipe. Cook this dish quickly to preserve the pork's tenderness.

(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...

(0 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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