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.
Dear Elaine,
I wanted to thank you for your wonderful recipe page!
I already have recreated several of your recipes at home and most of them came out quite perfect.
I like that the list of ingredients is not too complicated and the cooking way is explained clear and step by step.
Many years ago a travelled a lot in China (as a tour leader) and I really miss authentic Chinese food now. And my favourite are Sichuan and Yunnan food.
So looking forward to try many more of your recipes and thank you again.
Charlotte
Thanks Charlotte!
I am big fan of Yunan food too!!! Hope that I can get a chance to look closer in the further. And thanks so much for your lovely comment, making me feel so proud of myself.
Hello Elaine!
I am writing a product development proposal about functional fried milk and I decided to use your recipe. I just want to ask for your surname for proper citation in my paper. I am looking forward to hearing from you. Thank you.
Meinard,
It is Luo. Elaine Luo.
Notes -c We are looking to advertise on your site. Can you put me in touch with the correct person to speak to?
Rebecca,
Ads on this site is already passed to ads partner.
Dear Elaine,
having spent a year and a half in Shanghai spending lots of time discovering little restaurants with authentic taste your recipes help me make my dream of cooking chinese food here in Germany. I even have a sichuan pepper tree in my garden, that’s how much I love sichuan food. LOL. Can’t wait to try many of your recipes.
Thank you so much for posting them here.
Claudia
Haha, I get a Sichuan peppercorn tree in the back yard too!!! I hope you will enjoy the cooking journey.
Thankyou thankyou thankyou for having recipes that are so delicious and easy to follow. My mouth is watering just looking at the beautiful pics and reading the recipes.
Cant wait to try the Dan Dan noodles. I’m a big fan of sichuan food but hard to find authentic…so am going to cook alot of these for myself. Some fantastic recipes. Blessing to you……
Good Eating everybody x
Thank you Melissa for such a lovely and sweet feedback. Dan dan noodles is absolutely fabulous!! Happy cooking!
Hi Elaine. Thanks for putting this website together. I’ve been trying the recipes for the last few weeks and they are sooo good! Your site is a really informative and gives some great of insights into lots of new igredients and flavour combinations I’ve not tried before. It makes me feel like I’m closer to cooking authentic Chinese dishes at home, even though I’m miles and miles away in cold northern England. Keep it going! I look forward to reading your recipes, and cooking more spicy Sichuan food to get me through a long wet winter in the UK
Will,
This is such a lovely comment and really made my day. I always feel too far away from my readers since I am based in China, comparing with other bloggers. And it seems meat in person is so hard and hopeless. Reading this comment make feel that you are just around, although we are miles away. Thank you dear and happy cooking!!
What a thrill seeing you mentioned on the BBC Travel page:
http://www.bbc.com/travel/story/20201110-sichuan-peppercorn-a-chinese-spice-so-hot-it-cools
They knew that you are one of the best!
Thank you,dear. The author Megan is so good!!
So happy to find your recipe through Pinterest! I will look forward for more of your recipes. I am Chinese and grew up eating Cantonese food every meal, every day as well as other cuisines like Szechuan and many memories of enjoying fantastic Chinese traditional holiday and everyday bakery goodies. I am a senior now and I do miss authentic Chinese cooking. After looking at many wannabe Chinese recipes, I ventured on my own to create the best I can of those dishes that I miss. Of course, they were not quite the authentic dishes but for someone living in a city with no Chinatown and only neighborhood Chinese restaurants, my creations were gourmet to me! I came across your Singapore mei fun recipe and looked at it quickly to realize that I finally found the real thing! I happen to have a package of mei fun in the pantry and I am so looking forward to having real Singapore Mei Fun for dinner tomorrow and also to many more of your recipes! Best wishes for your success in the promotion and sharing of authentic Chinese cooking!
Thanks Bee. Happy cooking!