sichuan food Archives | Itchy Feet on the Cheap

Tag: sichuan food

Ants Climbing a Tree
Chengdu: City of Gastronomy #1

蚂蚁上树 – Mǎ Yǐ Shàng Shù

Glass noodles in a delicious sauce with ground pork.

Ants Climbing a Tree // Chengdu: City of Gastronomy 01

Hóng yóu chāo shǒu – 红油抄手

Pork filled wontons in a spicy chili oil infused broth.

Sichuan's Spicy Red Oil Wontons // Chengdu: City of Gastronomy 03

Huí Guō Ròu – 回锅肉

Pork belly simmered and then fried with scallions with some special Sichuan sauce.

Twice Cooked Pork // Chengdu: City of Gastronomy 04

三大炮 – Sān dàpào

Sweetened glutinous rice balls dusted in toasted soy and ground sesame, then coated in a sweet melted brown sugar syrup. All that, and it comes with a show!

Three Big Cannons – Chengdu Snacks // Chengdu: City of Gastronomy 07

二姐兔丁 – Èr jiě tù dīng

Bite-sized rabbit bits in a very Sichuan sauce – numbing peppercorns, spicy peppers, peanuts, served cold with a sweet aftertaste.

2 Sisters Rabbit (and a Market Tour) // Chengdu: City of Gastronomy 08

钟水饺 – Zhōng shuǐ jiǎo

Dumplings packed with meat and served in a slightly sweet and fully delicious Sichuan chili oil.

Zhong Dumplings (and Food Courts in China) // Chengdu: City of Gastronomy 09

赖汤圆 – Lài Tāng Yuán

Glutinous rice flour is made into a dough and wrapped around some sweetened black sesame paste.

Lai's Balls (and a 17 course meal) // Chengdu: City of Gastronomy 10

水煮鱼 – Shuǐ Zhǔ Yú

Shui Zhu is a special Sichuan cooking technique that adds a spicy numbing kick to a poached fish. This is one of the most famous fish dishes in Sichuan.

Poached Sichuan Fish (and a bar in China) // Chengdu: City of Gastronomy 13

Tag: sichuan food

Ants Climbing a Tree
Chengdu: City of Gastronomy #1

蚂蚁上树 – Mǎ Yǐ Shàng Shù

Glass noodles in a delicious sauce with ground pork.

Red Oil Wontons
Chengdu: City of Gastronomy #3

Hóng yóu chāo shǒu – 红油抄手

Pork filled wontons in a spicy chili oil infused broth.

Twice Cooked Pork
Chengdu: City of Gastronomy #4

Huí Guō Ròu – 回锅肉

Pork belly simmered and then fried with scallions with some special Sichuan sauce.

Three Big Cannons
Chengdu: City of Gastronomy #7

三大炮 – Sān dàpào

Sweetened glutinous rice balls dusted in toasted soy and ground sesame, then coated in a sweet melted brown sugar syrup. All that, and it comes with a show!

Second Sister Rabbit
Chengdu: City of Gastronomy #8

二姐兔丁 – Èr jiě tù dīng

Bite-sized rabbit bits in a very Sichuan sauce – numbing peppercorns, spicy peppers, peanuts, served cold with a sweet aftertaste.

Zhong Dumplings
Chengdu: City of Gastronomy #9

钟水饺 – Zhōng shuǐ jiǎo

Dumplings packed with meat and served in a slightly sweet and fully delicious Sichuan chili oil.

Lai’s Balls
Chengdu: City of Gastronomy #10

赖汤圆 – Lài Tāng Yuán

Glutinous rice flour is made into a dough and wrapped around some sweetened black sesame paste.

Sichuan Poached Fish
Chengdu: City of Gastronomy 13

水煮鱼 – Shuǐ Zhǔ Yú

Shui Zhu is a special Sichuan cooking technique that adds a spicy numbing kick to a poached fish. This is one of the most famous fish dishes in Sichuan.

Signup to get a Free Guide to Vietnamese Food with Over 75 DishesThis took me over 2 years to put together!

Tag: sichuan food

蚂蚁上树 – Mǎ Yǐ Shàng Shù

Glass noodles in a delicious sauce with ground pork.

Hóng yóu chāo shǒu – 红油抄手

Pork filled wontons in a spicy chili oil infused broth.

Huí Guō Ròu – 回锅肉

Pork belly simmered and then fried with scallions with some special Sichuan sauce.

三大炮 – Sān dàpào

Sweetened glutinous rice balls dusted in toasted soy and ground sesame, then coated in a sweet melted brown sugar syrup. All that, and it comes with a show!

二姐兔丁 – Èr jiě tù dīng

Bite-sized rabbit bits in a very Sichuan sauce – numbing peppercorns, spicy peppers, peanuts, served cold with a sweet aftertaste.

钟水饺 – Zhōng shuǐ jiǎo

Dumplings packed with meat and served in a slightly sweet and fully delicious Sichuan chili oil.

赖汤圆 – Lài Tāng Yuán

Glutinous rice flour is made into a dough and wrapped around some sweetened black sesame paste.

水煮鱼 – Shuǐ Zhǔ Yú

Shui Zhu is a special Sichuan cooking technique that adds a spicy numbing kick to a poached fish. This is one of the most famous fish dishes in Sichuan.

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Signup to get a Free Guide to Vietnamese Food with Over 75 Dishes
This took me over 2 years to put together!