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 Elaine, do you have a cookbook? I would definitely buy!
I will consider to publish a real Sichuan cuisine daily cooking in the following years when well prepared. Still feel lots of things to explore and learn.
Elaine, thank you for your 馒头 recipe. It was delicious. I am going to make Biang Biang noodles tomorrow.
Enjoy cooking, Tiffany. I believe you will love Biang Biang noodles.
I also think you should publish a book, your website and recipes are really well done and realistic to follow!
I will plan a book of my personal collections and send them as gift when I start my next project. Thanks so much for your kindness.
Thank-you for creating this site and sharing your recipes with everyone. They are great recipes and I really appreciate your explanations and tips too. It’s really helpful. During Shelter-in-place, I’ve been cooking more, and it’s been great to try cooking new recipes. I am also learning Mandarin, so I really appreciate that you include names in Chinese characters and in pinyin.
Thanks Jennifer for your wonderful suggestion and kindness. I will try to combine more culture and language skills in future recipes.
Hi Elaine, I have a quick question on your winter melon pork soup recipe. What do you mean by “cook for 15 minutes after boiling in the pressure cooker”? Do I select just 15 minutes on the instant pot assuming it’s boiling once it reaches the pressure? Thank you so much! I’ve tried a dozen recipes from your website and had great success with them.
Sally,
Yes, if you use instant pot, choose a 15 minutes procedure or set the time to 15 minutes. Winter melon can be cooked very quickly.
Good morning Elaine!
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Hello,
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Could you provide me the email address of the person in charge of this type of proposal?
Thank you!
Send you an Email.