Hello! Thanks for stopping by.
About the author
I am Elaine, the owner, cook and photographer here.
About the content of this blog
I live in China now and grew up in Sichuan province.During my early childhood; I had two great cooks around: my mother and her mother. Grown up, I travelled around China and I enjoyed the yummy dishes from many different cuisines. Thus I write this blog, introducing my favorite dishes and sharing everyone with the happiness of cooking for those you love. I will focus on Sichuan cuisine and may introduce other Chinese cuisines too. I spend a long time in exploring Sichuan cuisine, Shanxi cuisine and Cantonese cuisine including 4 years at university.
I want to use this experience to introduce the world traditional authentic Chinese food. Although I enjoy many different cuisines,Sichuan dishes are the ones I love serving my family the most – and hope you will experience the joy of cooking them for your loved ones, too. That’s the reason why I name my small blog as China Sichuan Food.
About the copyright
You may use the pictures, but only if you clearly attribute them to the blog.
Questions? Contact me by leaving a comment or finding me on Facebook. I will get back to you as soon as possible. By the way, you can send me your dish pictures by tag #chinasichuanfood on Instagram.
Wish everyone happy cooking.
HI, I WOULD LIKE TO KNOW THE RECIPE OF Sichuan SAUCE. Can you help?
Mohammad,
I get several request about Sichuan sauce recently. But actually we don’t have a Sichuan sauce here in real Sichuan cuisine. We have so many Sichuan sauce, so I am sorry that I can’t provide the right recipe.
Dear Elaine,
hello! I am Marc.
I very often looking your recipes because I am a fan of China and of chinese kitchen.
When I am in China I often eat the grilled fish, they always say Kao Yu. Its the grilled fish simmered in a sauce.
Do you know the recipe of this?
Thank You in advance!
Have always a good and happy time!
Marc
Yes, I love it very much too, Marc. I will list it on the plan and you will see the recipe around 1 month later.
I spent over fifty years as a chef and have tons of equipment, utensils, and gadgets. But I never heard of or saw a noodle press. Never saw one in all the Chinese supermarkets I’ve been in. Have Italian pasta makers. Now I need to get one more piece of equipment. But that makes me happy because now I can get the right mouthfeel with these rounded noodles.
Maybe one day you can do a posting of equipment or gadgets. And if I can make one equipment recommendation it would be to purchase an all stainless steel Chinese cleaver for under $20.00. No need to pay more than that. As a professional chef I can do more with a Chinese cleaver than I can with an expensive French or Japanese knife.
Larry,
Noodle presser may hard to find in real stores, check this one from amazon.
I just found your site and I want to say thank you so much! I don’t get to spend too much time with my parents (especially during this time) but your cooking site has allowed me to learn authentic recipes that I can make for them. I am very excited to impress them with what I’ve learned. Thank you again! 🙂
Shelley,
Your parents must be very happy and satisfying when eating your cooking!! Am I am very happy too to be helpful.
Hi Elaine,
Tonight I made your recipe for 烧鸡. It was delicious, and so easy to follow.
I’ve really enjoyed reading your recipes, and cannot wait to cook more of them. Thank you so much.
Best,
Bryan
Thanks Bryan for such a lovely feedback!!! I love the roasted chicken very much too.
Hi Elaine,
Thanks so much for your website. I am Chinese living in the US and this has been an excellent resource for making Chinese dishes!
Take care,
Lily
Hi Lily,
Thanks for stopping and leaving me such a lovely comment. Happy cooking!
Hi Elaine I’m so excited that I found your site. I’m the biggest fan of Chinese food. Researched other but finely found yours. All these recipes looks delicious. And so many to try. First I want to try your beef chow mein recipe which I will be trying tomorrow night. But I don’t know what the wine is or where to find it. Can I still cook this dish without it? & Thank you for sharing with us.
By the way , My name (middle name) is Elaine too & it’s always a pleasure to meet some one I share the same name with. 😊
Johanna,
Thank you so much for your sweet comment. Although cooking wine plays an important role in Chinese cooking, you can skip it in daily cooking for sure. Happy cooking.
Thank You !!!
I grew long beans this year and they grew abundantly . The abundance made me wonder if there were recipes for dried long beans as they seem a natural for drying. Your recipe is fabulous . I am hanging many beans to dry for this winter . My daughter will be butchering a pig this fall and I will be sure to order some pork belly to go with the the beans.
Much Love
Barbara,
Dried long beans are really so good with pork and other meats. We harvested a large amount every year and make dried beans. Waiting for winter!!
Hello, Elaine — I am writing an article for Backyard Poultry magazine about chickens in Chinese medicine. Silkies are prominent. Can you refer me to a member or other source who is knowledgeable about chickens and Chinese medicine? The deadline is November 2020, for publication in the 2021 Lunar New Year. Thanks.