Sichuan Stir-Fried Potatoes

Sichuan stir-fried potatoes -- a much-loved recipe in China that may not be as well known in the US but you'll be surprised how easy to make and good it is!

Suanla Chaoshou (Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce)

Suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil, are easy to make.

Sichuan Hot Pot

Sichuan hot pot is a great meal to make, especially during colder months. Learn how to assemble a spicy soup base and authentic Chinese Sichuan hot pot at home!

Spicy Potato, Bok Choy, and Shallot Hash

This spicy potato hash with shallot and baby bok choy is easy to make.

Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)

This ma la xiang guo recipe (a spicy mix of vegetables, meats, and Sichuan seasonings) is a recreation of a dish we enjoyed often when we lived in Beijing.

Suan La Fen (Chongqing Hot & Sour Noodle Soup) - The Woks of Life

Suan La Fen (酸辣粉), or Chongqing Hot and Sour Glass Noodle Soup layers spicy, numbing, sour, and umami flavors with glass noodles and colorful condiments.

Stir-fried Eggplant, Potatoes & Peppers (Di San Xian)

Di San Xian (地三鲜) is a well-known Shandong China dish consisting of stir-fried eggplant, potatoes, and peppers. The Di San Xian dish's poetic name is roughly translated to “three earthly bounties."

Spicy Black Bean Twice Cooked Potatoes

Twice cooked potatoes is a vegan/vegetarian version of the famous twice cooked pork Chinese favorite. Roasted first and stir-fried with spicy black beans, this dish is a winner!

Cold Sichuan-Style Noodles with Spinach and Peanuts

This hot and numbing cold noodle salad is a take on Dan Dan Mian, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.

Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)

Spicy dishes often come with chiles atop to prepare diners of the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chilli oil should read as a warning sign to those weary of spice. But this chicken dish is not only about searing heat--the cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist; the bright spring onions and brown rice vinegar...