China Sichuan Food

Chinese Recipes and Eating Culture

About

368 Comments

Hello!  Thanks for stopping by.

about authore

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.

Top 10 Sichuan Dishes you should have a try!

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Comments

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  1. Hey! I just found your website via pinterest and I am SO glad I did! I love the simple, easy to follow and authentic (at least, they seem authentic to me) recipes you have on here. I am going to make spicy wonton soup tonight, I can’t wait! Keep up the good work! Also your photographs are really beautiful.

    Reply

    • Margaret,
      Thanks for stopping by and I am really glad that you love my recipes. Do check back and find more recipes. I will work hard. Thanks again.

      Reply

  2. What a wonderfull website! I have been looking for over a year for authentic sichuan food! I travel to China every year to visit friends. I have been to your hometown and believe you have the best food in all of china! Please continue to post recipes! Best of luck!

    Reply

  3. Hi Elaine

    Lovely recipes you have here and really nice pics, so glad I found your site!

    I’m really in to my Asian flavours as you’ll see on my website, and am looking forward to reading more of your recipes and picking up tips and ideas.

    Thanks again 🙂

    Hannah x

    Reply

    • Hi Hannah,

      Thanks for stopping by and your kindly comment. Your website is wonderful. And I am glad to hear that my recipes can give some inspiration. Let cook together!

      Reply

  4. Good Afternoon, Elaine,

    I am hoping that you might assist me with an exciting project. I run Crowded Earth Kitchen, a food and wellness blog focused upon cultural and environmental relationships with cooking. In 2015, I hope to share with Crowded Earth Kitchen readers a collection of over 800 authentic recipes from around the world. My hope is to gather at least one recipe from every country in the world, with proportional representation based upon population. China’s rich and varied food culture will feature prominently in this Global Recipe Project!

    More details about this project can be found through the following blog link: http://crowdedearthkitchen.com/global-recipe-project/. If any members of your organization are interested in sharing a recipe with Crowded Earth Kitchen, it would sure be appreciated! Should the recipe be shared on the blog or in a future Global Recipe Project cookbook, written credit will be given to the individual or organization generously sharing each recipe.

    Thank you for considering this request and helping to enhance kitchen experiences throughout our Crowded Earth! Feel free to contact me with any questions.

    Respectfully,

    Betsy Bannier, PhD
    Crowdedearthkitchen.com

    Reply

    • Hi Betsy,

      Thanks for commenting and that’s a lovely idea to collect recipes around the world. I am sorry that I am a little bit confused? Do you mean that you need me to submit the recipe or you select the recipes and just asking for permission?

      Reply

  5. Hi Elaine,
    I really love your website. I made hot pot based on your recipe and it was great!
    There is a popular Chinese dish here, Chicken and Broccoli. I’m wondering if you have a good recipe for this.

    Thanks!
    Katherine

    Reply

  6. Hi Elaine,

    I was watching a Documentary on Sichuan cooking by Ken Hom and another lady….I was so inspired by the dishes they introduced in the show. I am more happy to have found your website because you have the written recipe here. Please continue to share the authentic chinese food recipe because I find that a lot of older generation tasty recipes are lost and the younger generation do not get to taste them anymore. For people like me who love cooking, I would love my children to be able to taste all these traditional food, in a healthy and comfortable condition at home. Thank you and keep up the good job.

    God bless

    Reply

    • Hi Annie,
      Those are so lovely and encouraging. Thanks for your kind word.
      I totally agree with your opinion about traditional dish.We just need to keep them tracked no matter how infrequent they are on our dinner table. In fact, many traditional dishes are quite yummy and I guess that’s why they are traditional.

      Reply

  7. Hello.. First, I’d like to say that I love your website. I’ve just begun to explore Sichuan cooking and am enjoying it very much. I have a question about the Sichuan peppercorns. What is the difference in flavor between the red and green varieties? I’ve only used the red so far. Keep up the excellent work!

    Reply

    • Hi Jay,
      If you have never taste the fresh green peppercorn, it is a little bit hard for me to describe. We use fresh green Sichuan peppercorn mostly and dried red Sichuan Peppercorn.
      The green ones provided a fresher, stronger and more instant numb taste than the red ones.
      However red Sichuan peppercorn smells stronger and has a lighter numb taste but the taste can last longer.
      The green peppercorns only grow in Western provinces of China and eaten by people in those provinces. However red peppercorns are used country widely.

      I hope those information can help and you really need to taste the Green peppercorns if you get a chance. They are so unique!

      Reply

    • Ronghua,Thanks for commenting and your lovely word. But currently I do not accept cross-post. Thanks for the invitation anyway.

      Reply

  9. I am living in Chongqing and have been looking for a website with great Chinese recipes! I can’t wait to start learning how to cook my favorite dishes!

    Reply

    • Krysta,

      I am so glad to hear that you are living in Chongqing. It is my hometown and there are just so many yummy staff. Which district you are living now?

      Reply

    • Hi Ordo,
      Thanks for commenting and I am so glad that you like my recipes. Hope you eat well and enjoy!

      Reply

  12. Hi, Elaine, I see you often on the Pinterest boards. Love your dishes and I am a big fan of Sichuan cooking. I will check back your site often to help improve my cooking of various Sichuan dishes. Thank you.

    Reply

    • Hi Judy,
      I see you guys on pinterest a lot too. Personally I love the idea of bring four chef together. You are such an admiring family with absolutely excellent recipes.

      Reply

  13. Hi Elaine,
    I am from Sweden and visited Hangzhou and Zhejiang University in April and worked as a visiting Professor there for a month. One of the very big surprices was the food experience, both in restaurants, small eating places with 3-4 tables, ‘hole-in-the wall’-places and on the streets. I have since then searched for good descriptions on dishes, ho-to-do etc. and I found this site – Super !! Thanks!

    Reply

  14. Elaine, I grew up in Asia and love the traditional food. One of the snacks I really miss is Champoy. I overheard a comment on tv recently that the ingredients for Champoy was green apricots NOT plums as I have always been told. I am confused by this comment. Could you verify if this is correct or not? How is Champoy made? TY

    Reply

    • Hi Shalori,
      If you are talking about a snack with sweet flavor and fruits as inside. We call them sweetmeat in China. There are many ingredients that can be used to make this type of snack. Both green apricots and plums are common ingredients. Besides, kumquat and dates are also used too. The making process differs a lot from what the result you want because we have several types of sweetmeats here. Would you specify the features of this Champoy?

      Reply

  17. Hey Elaine,

    As a foodie myself, I’m a big fan of China Sichuan Food. Your site came up today in an internal meeting where we are looking to find appropriate sites for our clients like Dyson, Chobani, Horizon Organic Milk, and Swanson.

    By way of background, we work with premium brands to integrate our advertisers’ beautiful, relevant images into your website’s design in an organic, native way. Our Publishers are seeing 5-10x higher eCPM than traditional display placements.

    Here’s a short video (http://vimeo.com/96095413) that explains exactly what we do and a one-pager (http://triplelift.com/pub-info?r=9j4bn0ip) with some great information about our unique product.

    We expect Q4 to be a huge quarter with some campaigns that would work great with your site that I’d love to discuss with you. Are you free for a call sometime this week?

    Thanks so much,
    Tina

    P.S. Check us out in Fortune Magazine!
    (http://fortune.com/2014/03/05/will-triplelift-be-the-startup-that-fixes-the-dreaded-banner-ad/)

    Reply

  18. hey elina
    nice web site, for more information about chinese food, we deals in this items, wish exchange and contact you soon.our web site,www.chinahotfood.com, introduce spice and seasoning for chinese foods and sichuan foods

    Reply

  19. Hey Elaine!
    I am working on a project for annual birthday goal to cook 22 recipes from 22 different places. I was looking up authentic Chinese recipes and I found your blog on Pinterest! I love it! It was just the site I was looking for to find real, authentic recipes. So far, I have really loved this project and will make it a regular feature for my blog after I complete the 22. I can’t wait to try cooking your recipes!

    Reply

    • Hi Laura,
      Thanks for leaving me this note. This is a really interesting project and I am look forward to your creations. Will definitely follow your project.

      Reply

  20. Hi Elaine,

    First, I want to compliment you on your delicious food photos and recipes! The editorial team at Honest Cooking is looking to add new talent to our ever-growing network of contributors and we think you fit the bill perfectly. We would therefore like to invite you to become a contributor and network partner with Honest Cooking.

    Honest Cooking is a fast growing food and travel-loving website where we all invest our time and passion to create something that we’d like to read ourselves, and then present it to a large audience. Our contributors around the globe write to create a well rounded website of travel guides, recipes, reviews, and food articles based on their own passions and interests in the foodie world. Honest Cooking is a group effort, where we create a website that has been called one of the best digital food magazines in the world by Vanity Fair, and won the Saveur Food Blog Awards. But that’s not all – Honest Cooking is also a native advertising network of hundreds of handpicked blogs that work together on advertorial campaigns for high end food and beverage brands.

    This network is not about banner ads, but rather relevant and inspiring paid branded campaigns where we offer our publishers the opportunity to create articles and posts for some of the highest quality brands in the business. Campaigns are structured as paid advertorials, where our publishers (you) create inspiring content for relevant brands that fit their own readership. Any publisher can choose which campaigns to participate in – and have 100% creative control over exactly what is published. Among brands that we have recently created campaigns for are Castello Cheese, Rioja Wines, Prosciutto di Parma and FIJI Water. Participating in these campaigns is not only fun and something different, but also comes with a monetary compensation for you. It is a way to monetize your blog, with full control of your editorial process and creative development – and without selling intruding banner ads for nickels.

    In one sentence, we are both a contributor-based network, and an revenue generating native advertising network – a way for bloggers and publishers to reach a broader audience and also monetize their work through new collaborations.

    How does it work? It’s simple. First of all, just answer this email and let us know you’d like to participate. We will then set you up with a contributor account, and you can start posting to Honest Cooking as often as you’d like. In addition to this, you can also sign up for our simplified posting – where Honest Cooking will automatically pull one article every month from your blog and publish it to Honest Cooking. Every published article has a byline with a headshot and a description of you and your writing. There are also several links to your site and social media accounts in every article – and your posts are pushed through all Honest Cooking social media accounts.

    As soon as you are signed up as a contributor, you will also automatically receive invitations to all contributor campaigns going forward.

    Please let me know if you have any questions. I look forward to hearing from you, we would love to welcome you onboard!

    Warm Regards,
    Annelise McAuliffe

    Web Editor & Events Coordinator
    Honest Cooking – The New Flavor In Food Media

    261 Madison Ave. 9th Floor
    New York, NY 10016

    International: http://www.honestcooking.com
    España: http://www.honestcooking.es
    Italia: http://www.honestcooking.it

    Join: facebook.com/honestcooking
    Follow: twitter.com/honestcooking

    Reply

  21. Good Afternoon Elaine,

    I just had the pleasure of viewing your website, and would like to reach out to you about a potential partnership opportunity. LinkVehicle specializes in connecting bloggers to advertisers. We can connect you with food advertisers such as: Cabot, Gardein, The FruitGuys, My Diet Shopz, and Blair Candy.

    You would have control of the pricing. You would be able to accept or reject any offer that comes your way.

    If this interests you, please send me an email!

    Have a lovely week,

    Danielle Lax
    Marketing Associate
    http://www.linkvehicle.com
    Twitter: @LinkVehicle
    Facebook: LinkVehicle
    203-375-2900

    Reply

  22. Hi Elaine
    I have just read that ‘other sites’ are trying to persuade you to become a contributor. My advice is Dont!

    You are a Fantastic Photographer and a wonderfully enthusiastic Chef / Cook / Foodie.

    Your website is clean and efficient and well thought out. You dont need the big boys – they need you!! So hold out and keep it just the way it is and over time you will embrace a strong following without the need to surround what you do with advertisements etc. In five years time you will be able to reap the rewards of sticking out by yourself.

    Dont dilute your skills. Keep it the way it is. This is how Google started – very simple search engine – free to all…. Now look at them.

    Good luck

    xx

    Reply

    • Thanks Markolarko for your suggestions and encourage. I feel so honored to read your warm words. For sure, I will continue writing yummy and tested recipes. Thanks again.

      Reply

  23. Hi Elaine.

    Thanks so much for creating such an excellent website! Your info has improved my Chinese cooking dramatically and made me passionate about Sichuan cuisine.

    Thanks again.

    Reply

    • I am so happy and honored to hear your lovely comment. James! Thanks so much and I will try my best to provide more interesting information about real Chinese cooking.

      Reply

  24. Hi Elaine,

    I came across your website a few months ago, and I think it is wonderful! I am an American born Chinese, and grew up eating my mom’s amazing Chinese cooking. I have always wanted to learn more about traditional Chinese cooking but have not had access to recipes in English, as all of my mom’s recipes are in Chinese. Thanks for making these amazing dishes available to us! 🙂

    Reply

    • Hi Judy,
      Thanks for leaving me this lovely comment. Moms are always great cooks because they devote their love in the daily food. You are so lucky to have a such a caring mom.

      Reply

  25. Hi Elaine,

    I came here looking for something. It is amazing work. Keep it up. I have a request for you, I am a vegetarian – very similar like buddhist, we dont eat onion and garlic or egg either. Can you have a division for vegetarian so it is easy for us to look for vegetarian chinese food under one title? We often go to budhist restaurants in Australia where they provide soy chicken or soy fish. I would like to try those myself but have no idea about sauces they use.

    Thanks,
    Santhi

    Reply

    • Hi Santhi,

      Vegetarian in China do not eat onion and garlic too. I guess then you can just search for buddhist meal named as “斋饭” in Chinese. But soy sauce is vegan itself. Do you mean Buddhist restaurants provide chicken and fish? The real meat or replacement tasting jut like Chicken and Fish?

      Reply

  27. Great site! It is difficult to find good Chinese recipes, but I am enjoying yours very much. I have made your Black Bean Sauce – wonderful!! – and the Mapo Tofu as well. I’m going to make my own Doubanjiang next… Thanks for sharing your knowledge with the world!

    Reply

    • Hi there,
      Thanks for your sweet comment and I am so glad to know your feedback. Honestly, some of the dishes I introduced are not famous, even totally unknown to some people. But I hope to share this information with your guys, also as a record for myself. SO thanks for your trust and trying my recipes so much! Happy cooking ahead!

      Reply

  28. Hi Elaine,

    I am not sure if you have a previous post about this, but I was wondering if you happen to have a good recipe for malatang? I lived in Xiamen for a year in 2009, and there were so many malatang restaurants around the city. I think it is pretty popular in a lot of other cities as well. I was wondering if you can give some information on how to make the soup base, and any suggestions for what to put in it? Thanks so much! Happy Chinese New Year!

    Judy

    Reply

      • Thank you Elaine!!! 🙂 By the way, I think your 15 Recipes for Chinese New Years ebook looks great! Thanks for sharing so many delicious recipes.

        Reply

  30. ..btw since comments are moderated, would like to mention your intro would probably read better if you made a few changes to the English

    “…Sichuan province.DURING MY early childhood I HAD two great cooks around: my mother and her mother. I love Sichuan cuisine and also other delicious dishes from other CUISINES. NOW THAT I HAVE Grown up, I am TRAVELLING around China but the dishes ENJOYED BY MY FAMILY on my DINNER table REMAIN Sichuan.
    I write this blog TO introducE my favorite dishes and sharing WITH everyone the happiness of cooking for those you love. I will focus on Sichuan cuisine and may introduce other Chinese cuisines too. I have SPENT A long time in exploring Sichuan, Shanxi (4 years AT university!) and Cantonese cuisineS (I am currently living in Guangdong province of China).
    I WILL CONTINUE BRING YOU traditional and authentic Chinese food…”

    keep up the good work

    Reply

  31. Hello! Thank you so much I been looking for simple and easy Chinese recipes in English because I do not read Chinese *sniff. So glad I found your page on Pinterest. Hope you will continue adding more traditional and fun recipes.

    Thank you!

    Reply

  32. Hi, I just came across this website and just wanted to say…very well done!

    I greatly appreciate your painstaking attention to detail in order to help all of us who appreciate this food but have never cooked it before.

    Could you please consider a “dim sum tripe” recipe in the future? 🙂

    Best regards,

    Reply

    • Thanks Matthew for all the kind words!! Glad to have guys like you here. I will list the dim sum strip in my future list. Thanks again for the suggestion.

      Reply

  33. Hi I am a college student from Sichuang, now studying in Shenyang. I just found your website by accidentally. It’s amazing what you’ve done and I appreciate the work, photo and food you made. Are you a professional blogger now? The photos are really great.

    Reply

    • Hi there,
      Thanks for stopping by and all of your kind words. I am a full-time mom now. Cooking and trying yummy dishes are just my hobbies and I love to share them to those foodies interested in Chinese food like me.

      Reply

  34. Good Day Elaine!

    I have been following your blog for quite some time now, and I love the recipes you share with your readers, especially the latest blog entitled: Red Braised Pork Belly with Dried Chinese Long Beans.
    You have given the readers a great recipe of how to make a delicious Hong Shao Rou with the special dried long beans.
    To let you know a little bit about me, I am a food blogger based in Hong Kong. I believe a lot of the content I am writing about may be of interest to your readers.
    You can check some of my work here:

    http://ww.thinktasty.com/pink-himalayan-salt-for-dry-ageing-meat
    http://www.afoodieworld.com/lea25/3302-healthy-places-to-eat-hk-best-seafood-restaurant

    At the moment I have recently completed some blogs about Hong Kong that I think your readers will be interested in:

    Discover the Best Sichuan Food Dishes in Hong Kong
    Hong Kong Restaurant Top List: Where to Eat Peking Duck in Hong Kong
    Where to find the best Xiao Long Bao in Hong Kong
    Where to buy quality meat in Hong Kong

    I am hoping for an opportunity to collaborate as I cover a lot of Chinese food and lifestyle.
    If you are interested in sharing the above blogs on your website, please can you let me know? I hoping to get them featured on a great food sharing website like you have.
    I can send you the articles to review, once I have your expressed interest.
    Look forward to hearing from you,

    Thanks and warm regards,

    Lea Andersen

    Reply

    • Hi Lea,
      Glad to know you. I failed to reach any of the links you provided. They are either not found or error happens.

      Reply

  35. Hi Elaine,

    My name is Agostina. I am Media buyer and I am interested in advertising on the site because of its original and creative content.
    We work with IAB standard sizes and we offer 100% fill, premium campaigns and CPM’s range depending on traffic.

    Let me know if we could jump into a call or Skype chat for more details.

    Thanks!

    Reply

    • Hi Agostina,
      I have dropped you an email. Sorry I cannot provide a call because we are in different time zone and I get a baby to take care.

      Reply

  36. Elaine,

    Such great website, so much valuable information. The recipes and photos have me craving Chinese food an China.

    Having been to Kiaping, Shenzhen, Beijing, and Hong Kong wish I could have met you, would loved to have had you as a food guide. You are a very beautiful and amazing lady. You have definitely found your way to my heart.

    Keep up the great work

    Reply

    • Hi Alan,
      Thanks for so sweet words. I am living in Shenzhen currently where my husband works. Welcome to my city again! Next time, if you are visiting Shenzhen, tell me in front and I would love to be your food guide too!!!

      Reply

  37. Hi Elaine,

    My name is KP Kwan and I run the tasteasianfood.com blog.

    I was browsing your website https://chinasichuanfood.com this morning.

    I published something on a related topic recently: The Definitive Guide To Stir-fry: Delicious To The Very Last Bite.

    I thought you’d love to give me some feedback because this is about how we cook Chinese food in Malaysia, where I am staying now.

    Let me know if you’re interested in seeing it and I’d be happy to forward along the link.

    Cheers,
    KP Kwan

    Reply

  38. Hi Elaine, I want to thank you so much for this wonderful website/blog. I am Asian, but can’t read Chinese. So your blog is what I have been searching for all this time! Plus your photos are awesome! I look forward in trying out all your recipes! xoxo Mini.

    Reply

    • Thanks Mini for your kindness. And I am really glad to know that my work is helpful! Happy cooking ahead.

      Reply

  39. Hello, Elaine! I’d like to thank you for posting so many wonderful recipes. I’ve been to China recently and became addicted to those steamed wheat buns – so delicious! – so I’m glad I’ve now learned how to make them here in Brazil.

    Keep up the good work and thanks again!

    Reply

    • Thanks Vitória for your sweetness. I always hope to share my experience of exploring food as a foodie. I hope you can still enjoy yummy Chinese food in your own kitchen in Brazil. Happy cooking ahead!

      Reply

  40. Hello, I recently travelled to Yueyang in the Hunan province and sampled some of the best food I have ever eaten. We were given one dish that I would love to have again but I am not sure what it was, I am hoping you can help. All I know is it was a slightly sweet spherical snack, it may have been fried like a puff full of air. My chinese friend says it was made from corn and that you should it them warm or they collapse. Any ideas?

    I hope you can help

    Jaclyn

    Reply

    • Hi Jaclyn,
      I have visited Yunnan province for the beautiful Lijiang old town. The food there is really brilliant. I really hope that I can help but I am not familiar with Yunnan food especially transitional ones with complex process. But I would love to figure the exact snack we are talking about here. Is it a round stick with empty inside or a squared one?

      Reply

  41. Elaine, great English for someone who currently lives in China. I love the pics and I love the fact that you cover West China cuisine. I currently live in Yunnan and. . . . ., I invite you to come to the original town where 过桥米线 (Over the Bridge Noodles) was invented, Mengzi, Yunnan. I live in Mengzi, so next time you come to Yunnan, come venture south of Kunming, more in the country side and see the colors of Yunnan. A beautiful place indeed!
    Also, I strongly encourage you to find a good native English speaker who can help edit the website and anything you post. The quality of your site will grow more and you never know what possibilities open in the future. I am a mom too, of 2 children, so I know your time is limited, still, strive for excellence here, you offer something unique, and it’s worth the effort.
    Have you also considered offering the Chinese name (using Chinese characters) of the dishes? Many of the foreigners living in China would love to have those available, when visiting restaurants and asking for specific dishes they enjoy.
    Good job so far. Feel free to email me, if you need help.

    Reply

    • Hi Claudia,
      I have been to Yunnan province last year, visited Kunming, Li Jiang and Da Li. Yunnan is one of the greatest place I have been and I love Yunnan rice noodles (over the bridge noodles). These rice noodles are popular in my hometown too even in Shenzhen I am currently living. I really admire your life in Yunnan province and wish you have a happy time. Next time if I visit Kunming, I will go for you. And for the English, I really appreciate that if you can take some time and help me. I am not good at it since I am not native speaker and what’s worse I am not good at writing at all. So thanks so much for you help.

      Reply

  42. Hi Elaine,

    Hope you don’t mind me contacting you!

    Streetbees is the world’s largest intelligence platform that connects brands directly with their consumers to gain insights.

    It’s very simple. Brands ask questions. We direct their questions to you. You take a short video sharing your opinions and get paid instantly.

    We are now working with one of the biggest ice cream brands in China and we would like to find out how you feel about luxury ice cream.

    Interested? Drop us an email at [email protected] and we will be in touch shortly.

    This is live only for a few days so please hurry!

    Streetbees

    Reply

  44. Hi, do you have an e-mail where I can personally reach you? Please reply as soon as you can. I have a question.

    Regards,

    Dang

    Reply

  45. Hi Elaine,

    I work for a UK based Design Agency and we’re currently designing a China themed portal / blog for a client of ours.

    We’re currently looking for content partners from whom we can feature content – we’re looking at curating content around cuisine, travel and culture and would be interested in featuring any of your articles – is that something you’d be interested in?

    Thanks,
    Spencer​

    Reply

  46. Dear Elaine,

    Thank you so much for your website. I am living in Chongqing for 2 months. As a Cantonese hua ren, I find the food here a bit too oily and spicy for my liking. But your dishes are perfect in flavour and seasoning.

    Do you happen to have any recommendations for places to eat in Chongqing or Chengdu. Also if you know of any places that do a good Chonqing style mooncake (would like to compare with HK style ones).

    Many thanks and keep up the good work!
    Teresa

    Reply

    • Hi Teresa,

      I am so glad to find you are living in my hometown. How long will you stay? I am living in Shenzhen now and I really can understand Sichuan food might be slightly oily and spicy for especially Cantonese and Shanghainese. There are indeed a long list of yummy food for me in my hometown but I am not sure whether you will like it. And for the mooncake, you can search on taobao and there will be some Chongqing style mooncakes using Sichuan smoked pork as filling.

      Reply

      • Hi Elaine,

        Thank you for your suggestion for the mooncake on taobao. The Sichuan smoked pork moon cake filling is very different that the Cantonese moon cakes.

        I will be in Chongqing (Huangjiaping/JuelongPo) for 2 months. This is my second visit this year. Some of the things that I like are the street snacks (leng mian, fried potatoes with coriander and picked radish, peanut drink) and your gan guo.

        Please do send me some other suggestions of places and foods to try as I’m sure that I’ve missed something. I hope to build up my spice tolerance during my stay here.

        Best,
        Teresa

        Reply

  47. Just found this website….and it’s amazing! I’ve already tried a few dishes myself! I love the step by step pictures and especially how clear and concise your recipes are. Please continue to post more…I will continue to follow as this has become one of my favorite blogs.

    Reply

    • Thanks Betty for all your warm words. I am having a cooling down weather here but your words really warm me up. I will keep testing, photoing, eating and writing as promised. Happy cooking!

      Reply

  48. Hi Elaine,
    I just like to say that I’m happy to have found your blog. The recipies sound delicious and the pictures are beautiful and mouthwatering.

    Sichuan style food is favourites amongst the different Chinese cuisines. I just move to Shanghai and my ayi is from Sichuan province and a good cook, but my children are not (yet) used to eat spicy. I hope I will find some inspiration on your site on non spicy Sichuan food (if it exists).

    Keep up the good work I support you by clicking on the ads ?.

    David

    Reply

    • Thanks David!

      And I am happy to have you on board. I understand that children usually do not like spicy food, my daughter cannot eat spicy food too. And there are indeed non-spicy Sichuan food. But they are not so famous outside Sichuan. I will try to bring them on the blog too.

      And thanks for your lovely support. Happy cooking ahead.

      Elaine

      Reply

  49. Hello Elaine,
    Would it be possible to use your Radish Cake photos for Star Cruises Magazine? Can you please contact me regarding high res?
    Thanks
    Janet Gomes
    Photo Editor

    Reply

  50. Hi Elaine,

    Love the blog! Always makes me hungry haha. You help bring the accessibility of cooking real Chinese food to people and I love that. I have a WeChat account called Spoonhunt that does the same thing, but for eating out in China. It helps foreigners find restaurants and order if they can’t speak or read Chinese. We’d love to talk more to see if we could possibly partner with you. Hope to hear from you!

    Best,

    Adam

    Reply

  51. Hi Elaine, I’m so glad i found this website! I spend 4 months in 四川 and 云南 a couple of months back & have been obsessed with 川菜 ever since. Fuschia Dunlop’s cookbooks have been great for a Westerner like me, as some Chinese cookbooks can include ingredients that aren’t so easy to get over here. However, your recipes are equally accessible & so far I’ve cooked your versions of 红烧肉 & 口水鸡, which both came out great!

    I was wondering if you are planning to do a cookbook with some of your recipes in? If you did, i would definitely buy it!

    Thanks,

    Thomas.

    Reply

    • Thanks Thomas for all your kind words. I will plan to make a complete e-cookbook introducing every details of Sichuan cuisine for those Sichuan dishes lovers with some of my personal creations. Traditional dishes will be shared on the blog at the same time.

      Thanks so much for your supporting and happy cooking ahead!

      Reply

  52. I absolutely adore your website and have tried countless recipes of my own! My favorite is the egg tarts! My mom loves your noodle recipes as well. I’m looking to start my own recipe blog because i’ve been so inspired. Your recipe index is gorgeous, do you have any helpful tips to making my own?

    Reply

    • Hi Cynthia,
      Thanks for all the kind words. As for the recipe index page, I am just using genesis child theme foodie. I have done nothing about it. Hope this helps and wish you a good start in following year. Happy new year!

      Reply

  53. Your website is awesome Im so glad ive found authentic recipes everything looks so good. im making your dumpling soup im looking forward to it.

    Reply

  54. Hi Elaine!

    I went to Sichuan last year and one of the dishes that really stuck with me was a mint salad type dish that we had to combat all the chilli and peppers. I’ve tried to find a good recipe online that sounds most like the one I had but had no luck. The area of Sichuan I had it in was in Huili, Liangshan, Sichuan. (I’m not sure whether the mint dish was specific to Huili, or whether you are anywhere near there in Sichuan, but its worth a try!) I don’t know as much about specific region’s food nuances so I’m sorry if this is a very ignorant question of mine- this could just be a really common dish.

    Thanks,
    Izzy

    Reply

    • Hi Isobel,
      Is it tastes slightly sour, spicy and sweet? Mint salad is not very common in other places within Sichuan.

      Reply

  56. Hi Elaine,

    I just found your website and I am sooooo excited! Your site has given me so many ideas for things to try at home and also to find while I am in Guangdong province. Thank you for this wonderful resource 🙂

    Reply

  57. Hello, Elaine,

    As a food lover and someone growing up in Sichuan, I very much appreciate what you have done to advocate the Sichuan and Chinese cuisine here. As a marketer to promote the Sichuan cuisine condiments in US, I wonder whether there is any cooperation opportunities to promote Sichuan cuisine in US and other international markets

    I left a message on your facebook page but haven’t heard back from you.

    Thanks
    Brooks

    Reply

  58. Hi Elaine,

    I am a Xin Jia Po huaren living in USA. Like one of your reader, I cannot read huayu (well if at all). Anyway, would you happen to have a recipe for bao cui and sauce for jian bing?

    Regards and thanks,

    Reply

    • Hi Ivy,
      Currently I have not make Jian Bing at home because there are lots of venders selling Jian Bing on our street. But I will try to test them at home and share them out when I finish testing works.

      Reply

  59. Dear Elaine,

    Congratulations on a great blog which I follow in Feedly. I am Hong Kong born but brought up in the UK. My Chinese language is not so good, but my cooking is very Chinese. Mainly Southern Chinese from home, but I have travelled to Sicuan and love it.

    The quality of your photos is superb along with the text. Your blog posts are also very well paced rather than every day which you can tell from the quality, which makes me appreciate each one even more when it arrives.

    Great job and keep it up!

    Reply

    • Thanks Wei Jie for all the warm words. Remaining a blog is not an easy task but your guys always encourage me to continue. Happy cooking and I would love to share more inspirations.

      Reply

  60. Hi Elaine,
    I chanced upon your blog by accident and wow, I love your blog especially all the recipes posted here. I am going to try some of your recipes and post it in my blog too.
    Thanks for sharing, Elaine.

    Cheers and regards,
    Ivy

    Reply

  61. Hello Elaine,

    What a lovely site. Your writing is so engaging and the recipes are all so tempting. Thanks for sharing your talents!

    Reply

  62. Hey Elaine!
    I am so glad to have stumbled upon your blog, it is beautiful. The recipes are not intimidating and the pictures supporting them look very tantalizing. I live in Oman and would love to make a trip to China and try some authentic food.
    Keep up the good work.

    Regards,
    Abigail Lobo

    Reply

    • Haha, intimidating? I just simplified lots of them for home cooking. We are not chefs and cannot spend our 8 even 10 hours in kitchen. Thanks for the kind word and welcome to China.

      Reply

  63. Hey, thank you! Your blog is super-useful. My girlfriend doesn’t cook and I don’t speak Chinese, so it helps me give her a taste of home. Your writing is very good for someone who speaks a second language, but I think I could show you a few ways to write even more like a native speaker. Let me know if you would like a volunteer editor — it’s the least I can do in exchange.

    Reply

    • Thanks Cameron for the sweetness! I alway get feedbacks about my bad English. It will be great if you can help me for improving the writing.

      Reply

  64. Hello Elaine, my name is xie bing. I am from Chongqing. Right now I am living in Canada. I am big foodie. I adore sichuan cuisine sooooo much. I cook quite often as well. Would you mind to add me on wechat(xiebing_sarah)? Please let me know, I am really interested in what you are doing here.

    Reply

  65. hello Elaine – I came across your blog while looking for Dim Sum receipes. I really love Sichuan cuisine; where I live it’s absolutely impossible to get some half decent chinese food, only fusion cuisine, mostly just sloppy cooking, as if they do not care. So I went to Vienna in Austria several times for one or two weeks, they have some good Sichuan restaurants there as there is an important chinese population living there. So I learned by tasting, reading and youtubing how to make the things I like, if I can get the ingredients, which for pig intestines is impossible here, unfortunately. To cut a long story short, I used various sources for Sichuan cuisine, and your blog is really outstanding. You seem to simplify without losing taste or quality – I now plan to cook every receipe on your blog to better my cooking. You are really amazing, thank you very much for your effort. Greetings from Switzerland: Hotcha

    Reply

  66. I have made lots of recipes on this site and they all come out as you say. They are easy to follow and never require any unnecessary steps or ingredients. This is the best resource available for authentic Chinese food. Thank you for your good work.

    Reply

  67. Thank you so much for sharing these recipes Elaine! My mom is from Sichaun so these are all the foods she used to make when I was growing up. It’s so nice to have a little bit of home with me now that I’ve moved out 🙂

    Reply

    • You are the most welcome, Judy. You are so lucky to have a mom from Sichuan. She must be a great cook. Most of the Sichuan dishes are not hard to cook at home, as they are famous as “home style” dishes. I hope you good luck with your kitchen journey.

      Reply

  68. Hello Elaine! I’m glad I found your website. I’m going to have so much fun cooking these wonderful food. However, some of these ingredients may be hard to get in Australia but I’ll give them a go anyway. Thank You!

    Reply

    • Hi Michelle,
      Thanks for your kind words. Some of the ingredients may hard to find outside China. But some of them cannot influence the taste greatly. Happy cooking anyway.

      Reply

  69. Hi Elaine,

    Awesome site! The recipes are great. I am definitely going to try your Chinese Chicken Congee. Look delicious.

    And I’m going to make your Wood Ear Mushroom Salad for some friends when we have them over next weekend. They’re going to love this!

    Anyway, I’m one of the founders of PraticoGoods.com and was wondering if you would be interested in a short written interview (3-5 questions) about yourself and your website. It would be a great addition to our own blog and we can help promote anything you’d like.

    If this interests you or if you have any questions please let me know and we’ll get the process started!

    -Eric Lai
    Store: http://PraticoGoods.com
    Blog: http://praticogoods.com/blogs/news

    Reply

  70. Hi Elaine! I’m so happy to have found your website! My family is Korean, but we have been exploring a lot of Chinese food. Your recipes are so simple to follow! So excited to go through them one by one 🙂

    Reply

    • Thanks Helen for the kind comment. I love Korean dishes too. It is really very lucky that we can share the food all around the world. Happy cooking!

      Reply

  71. Hi Eline,

    I really happy found your website. Since i often cook at home and sometimes i have no idea what to cook. Since my boyfriend is original from China so he prefer to eat at home so i need to cook several menu everyday. Now i already found your website and will try your food recipe one by one.
    I am Chinese Indonesia. We can share some recipes if you want.

    Thank you

    XOXO

    Reply

  73. I love your aesthetics. Your photos are beautiful and I want to try making everything just by looking at them, even homemade biang biang noodles. Thank you, finally a gorgeous Chinese Cuisine website.

    Reply

    • Thanks Joyce for the lovely comment.
      I am living in China and cooking real Chinese food everyday. As a foodie, I really hope to spread real Chinese food, other than Panda takeout to people who might be interested in Chinese cuisine. It’s so good to have you on board! Happy cooking!

      Reply

  74. Hey there! Love the site and all the amazing recipes. I actually traveled around mainland china this year and when I was in Chengdu i found these amazing sandwiches. The chengdu style bing (steam griddled sandwiches).

    . As hard as I’ve tried to find any sort of recipe online to make them or something close to them. I thought I would ask you if you had any recommendations. Probably the best thing I ate during my trip

    Reply

  75. Eliane,

    I read the recipe for Gong Bao Ji Ding and noticed a typo.

    You wrote plain vinegar for an ingredient in the sauce. I think that you meant to write Chinkiang (black vinegar instead. In a pinch balsamic vinegar can be substituted but it won’t be quite the same.\

    Thank you for a great blog.

    Reply

    • Thanks for the correctness. I just list vinegar because in a common Chinese kitchen, black vinegar is the primary choice. We never use balsamic vinegar in Chinese cooking. But your point is great. I have updated the recipe already.

      Happy cooking.

      Reply

  76. HI, I found your site from searching for snow fungus soup recipes. My first husband is from WuHan, and we went to visit his family in 2003 for a few months. When we went to visit his grandma & aunts they often gave us a sweet soup and I think it is about the same as the snow fungus soup. I never got a chance to ask for the recipe, so I was searching it today. I recall there were little sweet dough balls in the soup besides the fruit and fungus. I think they might have been rice dough, but I’m not sure? Thank you for sharing your version of the recipe! I’ll have to try to make it and see if it tastes like I remember.

    Reply

  78. Cela fait 4 fois que je recommence mon message, car mon ordinateur “”saute”” et le message s’efface.
    Je vais donc l’écrire en 2 ou 3 fois. Veuillez excuser la procédure.
    Bonjour ou Bonsoir GENTILLE DAME;
    Tout à fait par hasard, j’ai découvert votre blog, et la surprise a été grande.
    MERCI pour ce très beau partage,et MERCI pour votre art de nous faire découvrir la gastronomie de votre beau pays,mais surtout de votre région.
    Suite…..

    Reply

  79. suite
    La qualité des photos est remarquable,et j’apprécie les explications ainsi que les vidéos.
    J’ai du travail en perspective.,
    Vous pouvez être fière de vous, car tenir un blog demande beaucoup de travail, sans oublier votre rôle de maman et d’épouse.
    Pour ma part, je suis fière de faire partie de vos fidèles lecteurs
    Bien amicalement de la Côte d’Azur en France Chris 06

    Reply

  80. Hi Elaine, I want to thank you for your outstanding contribution to the world of food and for everything your recipes bring to our home. I am also a foodie in Australia and enjoy cooking from your clear and authentic blog for many years. I always come back here to get some help. You are awesome! However, now my wife from Guangxi is trying to learn from you but she asked if you have recipes in Chinese language? I tried to translate from English, but she says too many errors. I really appreciate your efforts here! Thank you, and best wishes. Daryl

    Reply

  81. Hello, thanks so much for the blog, really enjoy your recipes. I’m preparing the Chinese beef shank and had a question, why do you put it in salt? It’s it to tenderize the meat? Is that a traditional Chinese technique?
    Thanks very much.
    BTW, I might publish a post on this dish, and of course will link you. Hope you don’t mind.
    Regards

    Reply

  82. Hello,

    I am contacting you on behalf of Story Homes, a house builders in the UK, we have set up a lifestyle section of our website which consists of food recipes, house tips etc.

    I am wondering if I am able to copy one of your recipes and an image to post on our lifestyle section about Chinese New Year recipes. I will ensure I include a reference and link to your blog and social media pages?

    Thanks,
    Rebecca

    Reply

  83. Hi Elaine,

    My name is Brian and I’m one of the co-founders of D’vash Organics, makers of D’vash Date Nectar – a delicious and healthy alternative to honey that’s made from 100% organic dates and is also vegan, non-GMO, and fat free. Our Date Nectar can be used to sweeten coffee or tea, marinate chicken and meats, drizzle on pancakes or yogurt, dress salads, bake incredible desserts, and much more!

    We’re big fans of China Sichuan Food and would love to send you some free samples for you to try! Because D’vash is so versatile, tasty, and healthy, we’re sure you’ll have no trouble finding creative ways to use it in many of your delicious recipes!

    If you’re interested, please send me your shipping address so you can be part of this exclusive tasting and be one of the first people to try D’vash!

    All the best,

    Brian Finkel

    P.S. – For more information on D’vash, please visit our website, http://www.dvashorganics.com, or check us out on Facebook (https://www.facebook.com/dvashorganics/?fref=ts) or Instagram at @dvashdatenectar

    Reply

  84. Hi Elaine,

    I just moved back to Sweden after spending a year in Singapore where I’ve been enjoying so much amazing food. I’m so grateful to have found your website, so many of the things I’ve been eating this past year I’ve just pointed at and have had no idea what they’re called.

    Something I ate several times a week was a sort of dry bean curd sallad, not made from the skin type of bean curd but the really firm thin one. My favorit version came from a sichuan restaurant so I’m hoping you might be able to help me. It was sliced into 3-4 mm strips and in a dressing with garlic, chili oil, coriander and cucumber… I’m a chef and have been trying to do it myself since I got back but there’s something I’m missing. Have been googling but as I don’t know the name of the dish I can’t seem to figure it out. Any chance you know this recipe? I also have pictures of the dish if that would help.

    So grateful for any advice I can get!

    Thank you again for all the beautiful recipes.

    Best regards,
    Miriam

    Reply

  85. Hello from North Carolina, USA Elaine! I am thrilled to have found your beautiful website after searching for a good Sichuan eggplant recipe. I love Sichuan food and am so thankful to have found your site. Thank you for all that you do to share the wonderful culture of Sichuan cooking! Keep up the good work.

    Reply

  86. I just found your website and am so thrilled!! Such beautiful photos and I have bookmarked so many recipes to try.
    Last night I made the authentic chili oil and it is SO delicious. I used it to cook tofu and some shirataki noodles and it came out fantastic. You have done such a great job with this blog, this is my absolute new favorite!
    Thanks so much for sharing your knowledge and culture with us. I am going to tell all my friends about it!

    Reply

  87. Hey Elaine,
    ​​
    My name is ​​Jane Grates, from Janeskitchenmiracles.com
    ​​
    I was reading one of your articles when I noticed you​​ a​​ccep​​t guest p​​osts.​​
    ​​
    If you still do acc​​ept submissions for guest ​​p​​osts, ​​ple​​as​​e le​​t me k​​n​​o​​w – I’d love to put together a draft for your revie​​w!​​
    ​​

    Thanks,​​
    ​​
    Jane Grates​​
    Janeskitchenmiracles.com

    Reply

  88. Hi Elaine,

    My name is Maria and I am the Community Manager for the Culinary Content Network that we have here at The Daily Meal. A member in our network told me about how much she admires your blog so I instantly went to check it out, and I think it is beautiful! I really think you would make a great fit.

    I’m not sure if anyone has reached out to your before, but the CCN is a limited group of exclusive bloggers who write about food and drink and we look to this group for inspiration and participation in The Daily Meal. There are various ways to get involved—all which give your blog and recipes/articles the chance to be featured on our website and social platforms. There are also amazing press trip/event opportunities that we offer and exclusive Facebook and Pinterest groups to be a part of.

    Being a member of the CCN is a separate, fun way to interact with other bloggers to share ideas, recipes, etc. Please let me know if this is something you would be interested in and I would love to set aside a time to speak with you over the phone in more detail—if via email works best, that is fine.

    Also, there are no expectations in participation– you can be as involved as much or as little as you want. We understand life gets busy so participation is entirely at your discretion.

    Send me an email when you get a chance. I look forward to hearing from you and congrats on all your success so far!

    Best,
    Maria

    Reply

  89. Hi, Elaine
    Your blog and the videos you upload on Youtube look so great. How can you a girl do all of these?
    Keep going.

    Reply

  90. Dear ms Luo, I am so happy to gave found your blog and recipes.
    I cannot cook but do enjoy reading recipes, so I often copy paste things that appeal to me. Your recipes contain so many beautiful pictures which makes me enjoy your work more. Thank you!
    Keep up the good work!
    I never thought a Cinese person living in China would make the effort to create such a beautiful blog and share your recipes and photos so generously. From what I know of the people in our world, every one is so patent conscious that one day we cannot move without being stopped by one patent or another.
    Keep up your good work. Your generosity will ensure your blessings!

    Reply

    • Hi, C.Ho
      Thanks for your kind comments. I love cooking and Photography, and I would like share my ideas to all of you. What you said is absolutely true, especially in today’s Internet world. I wish I could keep going on.

      Reply

  91. Hi,

    Please contact me on below email address, its regarding your blog and required to discuss about your view about Ceylon Tea.

    Reply

  93. I spent a few weeks in Chongqing and Chengdu and really love the cooking. After I came back home to Wyoming in the USA I tried to cook some of the foods I had eaten. I make good hot pot but could not make many of the other foods.
    Now I can!!! Thank you for your hard work on your website. It is perfect and wonderful!
    I read it everyday.
    Thank you so much for your hard work. You have my highest respect.

    Reply

    • Thanks Clay for such an encouraging comment. It is so nice to have readers like you who really visits China and know what real Chinese food is. My purpose is to spread the real Chinese eating but not customized dishes. Glad to nice you and you have my highest respect too.

      Reply

  94. Hi China Sichuan Food Team,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your blog China Sichuan Food has been selected by our panelist as one of the Top 20 Chinese Food Blogs on the web.

    http://blog.feedspot.com/chinese_food_blogs/

    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 20 Chinese Food Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.

    Best,
    Anuj

    Reply

  95. Hello Elaine,

    I discovered your blog today and I am glad that I did! Your photography, blog format and cooking style make me excited to try your many recipies. Thank you for all of the hard work you have put into this blog.

    Regards,
    J.Robot

    Reply

  96. Hey, I was just wondering if you had any luck with my question about the steam griddled sandwiches. My original post was on Nov 10, 2016

    Reply

  97. Hi, Thanks for your blog! I am Chinese American and your recipes help connect me back to my culture! And they’re easy to follow with great photos.

    Reply

  98. Hi Ela one, do you have a recipe for 椒麻鸡 jiao ma ji? I’d love to cook this by myself!

    Love your page!

    Reply

  99. I just thought I’d tell you how much I enjoy reading your blog. So far I have tried your Charsiu Pork BBQ and Dumplings, and I look forward to trying the rest! Thank you for the hard work you put in this blog! 🙂

    Reply

  100. I found your blog via a Google search for “authentic sweet and sour sauce recipe.” I’ve since spent the last 30 minutes perusing other recipes and admiring your photography. More often than not, I find pictures of food off-putting, but that is not the case with your blog. Everything looks delicious.

    Bookmarked and shared with everyone I know who likes to cook.

    Reply

  101. I really don’t know how I found your blog. But I’m really glad I did. I love hot & spicy Sichuan food and cooking it. I make mapo tofu regularly and made it with your recipe and added a little more Sichuan peppercorn powder and mushrooms awesome. I can’t wait to try more of your recipes.

    Reply

  102. Hi Elaine, I love your recipes! Thank you for sharing with us. I lived in Shanghai for over a year and, now I am back in the States, I miss the food and the people so much!! When I was there my friend from Sichuan took me to eat 四川菜 and I love it. I am looking for a recipe for a fish soup I had. It was a bright yellow color, with boneless firm white fish, noodles, and chilis. Do you know what I mean? Do you have a recipe for it? Thank you again for your wonderful blog and recipes.

    Reply

    • Hi Anna,
      I am not sure the actual dish you mentioned here. What kind of noodles? Is it fresh wheat noodles or bean vermicelli?

      Reply

  103. Hi Elaine
    I have just discovered your fantastic site.Ireally hope I am able to find
    Sauces and more in Chinese food stores here in Israel.
    I cant wait to cook by your recipes.
    Zammy

    Reply

  104. Hello Elaine,
    I am an Indian Vegetarian lady. I want to thank you for sharing your recipes which are best so far in terms of passion for detail and perfection , you really take a lot of effort in making it absolutely informative and descriptive with illustrations of photos of the dish at the different process of making it , that really makes it absolutely easy to follow and understand all the different recipes for foreign culture people. I wish you can give some strict vegetarian chinese dishes without egg/fish/meat/chicken.
    I have gluten, tofu and msg intolerence. so if you can show dishes avoiding that .
    I am really impressed with the way explain. Thanking you .

    Reply

    • Hi Manisha,
      Thanks for your lovely comment. We have lots of vegan recipes in China, usually developed by monks. But since I am on vegan or vegetarian diet, so I pay little attention on it previously. I will keep my eye on it and post vegan recipes as long as tested in my kitchen.
      Thanks again and wish you a great journey in your kitchen.

      Reply

  105. Hello! I’m so glad I e found your wonderful site. I have a question. What is an example of a Sichuan family style meal for 4 or 5 people. I’m working on getting the balance correct for meals.

    Keep up the wonderful blog!

    Reply

    • For 4-5 people here in China, we usually cook 5 dishes with rice as staple food, including at least 1 green vegetable stir fry, 1 soup, and other dishes. We keep balance among meat and vegetables, dried stir-fries and soups. But in average, we serving at least 1 dish for 1 people.

      Reply

  107. Hi
    Love the site – except that it has made me very hungry :-).
    I lived in Chengdu some years ago and miss my favourite dish – guo ba rou pian.
    We can’t get guo ba here inb England – please can you help me figure out how to make it?
    Or an alternative?
    Many thanks
    Stuart

    Reply

    • Hi Stuart,

      There are mainly two types of guo ba here in China. One is one bite snack and the other one is usually used in stir-fries, like guo ba pork slices. Please specify which type are we talking about.

      Reply

  108. I used to visit Sichuanese restaurants in Beijing all the time. Good food, nice people working at these places. It was also clean and economical, unlike some of the other restaurants with insects and such in my cabbage and rude service. Sichuanese people are industrious and healthy, and also patriotic, so I admire them to this day.

    Anyway, there was this one dish I used to like called (in pinyin) ranzha liji (or something like that). It was, if I remember correctly, deep fried pork cubes with a little bowl of salt and ground Sichuan peppers on the side. I really liked it with culiu baicai (sour fried cabbage). I used to eat it after drinking beer with friends, and it was very satisfying, even if it sometimes made me drool like a dog.

    I’d really appreciate it if you could post a recipe for that dish so I could teach my wives how to cook it.

    Reply

    • Hi Bill,
      I will show you the details about how to make a perfect ranzha liji soon. You provide a very precise description. It is also my daughter’s favorite snack when served with ketchup. I promise the recipe will on the blog in the next two weeks.

      Reply

  109. Hi Elaine!
    I have a question about your mooncake recipe!
    Is it possible to substitute the plain flour for another gluten free flour?
    Can I use agave instead of the golden syrup?
    How about using xylytol?
    Thank you so much!

    Reply

    • Hi,

      I never used gluten free flour for mooncakes but I believe it can work.
      And for golden syrup, the best substitute should be honey. Never tried xylytol. So sorry I cannot provide precise answers.

      Reply

  110. I spend a long time in exploring Sichuan cuisine, Shanxi cuisine and Cantonese cuisine including 4 yours at university.
    I enjoy exploring Sichuan, Shanxi and Cantonese cuisines, including ????? (incomprehensible)

    Reply

  111. Dear, Elaine
    This is Paul.
    I’m trying to build a website about food, too.
    I really enjoyed reading your blog.
    I guess you are using WordPress as well, so if I may ask, What side bar widget are you using?

    Reply

  113. Hi Elaine,

    I am writing on behalf of Asian Palate & Jeannie Cho Lee MW the first Asian Master of Wine (MW) and an award-winning author, television host, editor, wine critic, judge and educator. We are based in Hong Kong and will be launching a newly redesigned company website that celebrates food and wine together. Asian Palate organizes educational seminars and events focusing on food and wine, and consults for numerous restaurants and multinational corporations throughout Asia. Our highly qualified consultants include Master Sommeliers and Masters of Wine.

    Part of our mission is to showcase talented food bloggers like yourself on our website. The website will have an initial traffic of over 100,000 views per month through our existing database and our monthly newsletter will reach over 22,000 influential food and wine professionals.

    We love your wonderful food articles and photos on your blog, and we believe we can offer you greater exposure in Asia, given our reach and contact database. If you agree, we will repost your food article in our Wine & Dine section under your bio and clearly credit your site and also add a link to your social media if you prefer.

    We love what you do and hope you will consider working with us! Please reach out to me if you have any questions or need more detail.

    Warm regards,
    Deborah

    Reply

  114. Hi Elaine!

    Thank you for sharing about your life and your Chinese food recipes.

    That is very generous of you.

    I just found this page, and I am happy that it looks like authentic Chinese food. My uncle was from China, and we really enjoyed the Chinese food he afforded us to eat while he was still alive.

    Advance Happy New Year to you!

    Marnie

    Reply

    • Thanks Marnie for such a great and lovely comment. You must miss your uncle very much. I am so happy to provide helpful information for those like you to reproduce authentic Chinese food in your own kitchen. Happy cooking and Happy New Year to you and your family too.

      Reply

  115. Dear Elaine,
    This is Francesco. With my sturtup we want to offer authentic recipes from around the world in easy-to-follow step-by-step instructions (hoping that everyone could live the deep joy of food ^_^).
    I’d like to know from you if there’s any chance you’d be interested in working with us (I leave the website address below). Of course you’ll be paid.
    We really love your recipes, your photos and your passion, and we’ll try our best to make them available to the largest audience possible.
    Hope to read you soon,
    Francesco

    Reply

  116. Hi Elaine,

    I’m a senior content producer with The Babbel Magazine (http://www.babbel.com/en/magazine) and I’m working on an article roundup of international soup recipes. I want to link to your winter melon soup recipe and was wondering if it’s ok if we use a photo of the dish from your site inside the article? Please let me know!

    Thanks very much,
    Dylan

    Reply

    • Hi Dylan,
      If you want to use my photo and recipe, please use 1 photo and the recipe section only and link back to the particular article.

      Reply

  117. Dear Elaine,

    What an amazing recipe collection you’ve published on this site! Truly greatfull for all your efforts and willingness to share true Chinese cuisine dishes.

    Most of my favourite dishes are listed here and having a recipe will expand my cooking repertoire.

    Please would you be so kind and let me know if you can provide recipe for the northern Chinese salad
    东北大拌菜/哈尔滨大拌菜
    It was one of my favourite dishes when I was in China
    I have tried to find the recipe for a while now without much of success.

    Thank you,

    Ailan

    Reply

  119. Dear Elaine,

    while staying in China, for hot pot we usually had some “mushroom dip”, but unfortunately I did not find any recipe how to cook it at home.
    Do you know what I mean and could you send me a message how to prepare, roughly?
    Shouldn’t be that difficult.

    Thank you in advance & keep going on that great work!

    Reply

  120. Elaine, I would love to try your Char Siu Bao Baked Buns recipe however, I do not cook in metric. Would it be possible to provide imperial measurements for the dough ingredients? Thanks.

    Reply

  121. Hi Elaine,
    Your website is wonderful. I’m so excited to try many of your recipes! Do you happen to have a recipe for barbecue skewers that are sold on the streets of northern China?

    I appreciate any help,
    Cindy

    Reply

  122. Elaine,

    Thanks so much for this great website! After living in China, I miss all the great Chinese food now that ‘m living in the U.S. This website gives me so much confidence to try Chinese cooking, make all my favorites, and even try something new!

    Just wanted to stop in and say thanks!!

    Reply

    • Thanks Sara for such an encouraging comment. It is definitely make me a good dream after reading this at the early night.

      Reply

  123. What a wonderful blog!

    I’m having a great time reading your writing and thinking about which recipes to try! I also love to cook for my loved ones, so I relate to the way you talk about your dishes.

    I was googling fried oyster mushrooms and came upon your saute recipe. I will have to start there since I have a nice big bunch from the market. 🙂

    Happy spring and thank you for sharing all these great recipes and photos. Now I’m inspired to try some Sichuan and other Chinese dishes.

    Reply

    • Thanks Tessa for such a lovely comment. Wish you like the recipes on my little site in the future cooking.

      Reply

  124. Just back from Hong Kong and was introduced to bubble egg waffles, the most delicious snack! Elaine, can you tell us how to make them?

    Reply

  126. Hi

    I loved your site (chinasichuanfood.com) and would like to contribute a well written article that your readers will love.

    Would you be keen for this?

    Cheers

    Sam

    Reply

  127. Can you please put on your recipes how many the recipe will serve?

    I’m looking at your Pork Stir Fry with Black Bean Sauce which looks superb but I don’t know how many servings I’ll get from the recipe.

    Reply

    • Hi Peter,
      I am quite sorry for this trouble. But Chinese dishes are different from western system. No matter how many people we want to serve, we fry the dish via small batches and then cook more dishes. So we make more dishes for more people instead of larger batches.

      Reply

  128. Hello Elaine,
    I have been following your page for some years.
    I have one question because my researches were not sucessfull.
    I have a Szecuan Pepper plant here in my garden in Germany and I heard about a seasoning Sauce made with the LEAVES of the plant, soya Sauce and some other ingridients. Do you know the Name , do you have a recipe?

    Thank you in advance. Swen

    Reply

  129. My family were expats in China for a few years and one of the things we miss most is the food. This is one site that I’ve found a lot of recipes that were our favorites from our time in China: Mapo tofu, dry fried green beans, spicy sour shredded potatoes,…the list goes on. One recipe I can’t wait to try is hot pot. One of the things I miss most from China! Thank you SO MUCH for sharing these recipes! You are amazing!

    Reply

    • Thanks Emjay,
      This is an amazing comment too, making me feel refreshed and happy after one day’s busy works with testing recipes.
      Making hot pot at home is not difficult but requires time and patience. I believe it should be a great memory for your family. Happy cooking!

      Reply

  131. Thank you so much! I’ve been looking for a traditional Shui Zhu Yu recipe in English for a very long time. I’ve mostly figured it out by taste after many efforts, but I’m glad to find it and many other favorites on this site. My husband and I love traditional Chinese very much, and are always looking for new dishes to try. These recipes all look very high quality and the ones I’ve tried so far have been fantastic.

    If I could request one there’s a dish I really like with soft tofu topped with cod and salted chilies and cilantro then steamed. I can almost make it by trial and error, but I’d love to see a recipe.

    Thank you so much! I hope you keep adding stuff!

    Reply

    • Sarah,
      Thanks so much for such a lovely comment. As for the tofu dish mentioned, it is a popular Chinese steamed tofu. I will test the recipe and post it soon.

      Reply

  132. Heyyy I just wanted to say how much I love your blog. I’m Chinese American i smiled at a lot of your recipes bc i recognized/ ate them growing up. I’m so glad your sharing them, and am excited to try some out. Finding this was the highlight on my night. Keep doing you, girl!

    Reply

    • Thanks! This is a such an encouraging comment. I will keep to record authentic Chinese recipes. Keep returned and happy cooking!

      Reply

  133. Hey Elaine

    Very nice homepage with easy to follow recipes with a real authentic flavour.
    I have been travelling almost all of China since 2001 so have tried a lot of different Chinese cuisine. My first travel was actually to Chengdu so for me Chuan cai will always represents real chinese food. I just love the mala combination, and are lucky that my local chinese store here in Denmark is able to provide me with Pixian douban jiang, suimi yacai etc. My chinese wife is so happy that I can cook real chinese food, and with your recipies I even cook better than my mother in law so I get a lot of credit;)

    It has always been my dream to be able to make real hand-pulled Lanzhou mian, will it be possible for you to provide a instruction or do I need to attend a class in China?

    Best regards
    Stig

    Reply

    • Stig,
      Thanks for such a warm comment. I am very happy to help you be dependable.
      As for real hand pulled noodles, I am sorry that I cannot help you with that currently. I know little about that skill. But I will help to find good class if there is only in China.

      Reply

  135. Hi!

    I love your page but I am a vegetarian. I am always searching for good authentic Chinese vegetarian recipes. Do you have a good vegetarian stock/broth recipe? I can’t find a good authentic one!!

    thanks
    C

    Reply

  136. Hi Elaine! I was drawn to your site by way of your pickled mustard greens recipe. You speak beautiful English and the directions are easy to understand. I’m so glad to find a site that has authentic Chinese recipes, because that’s just what I want. LOVE your site, your pictures, your recipes, and I just wanted to say so. Please have a beautiful day, and DO keep those recipes coming! Thanks again, Paula x

    Reply

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    Reply

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  139. Hello Elaine

    I just found you blog and page this afternoon. My wife is from China and we have our daily life in Denmark. Today I had a small duck. It’s not possible to make a genuine Beijing Duck in our kitchen, but it will be roasted in oven in a more danish traditional way. But I think we share some how the sweet and the salty,
    My wife s absent today so for the first time I have to find out how to make these wonderfull pancakes or wraps. Thank you for explains very precise and throurough. My wife approved the result 🙂

    I have egnede up for your newsletter and saved your homepage for further learning from.you. Really great. Thanks and best regards.
    Karsten

    Reply

    • Thanks for stopping by and leaving me such a lovely comment, Karsten! I hope you can cook yummy dishes with your Chinese wife and have a happy life in Denmark. Such a beautiful country! I hope we can visit your country soon.

      Reply

  140. Hello!

    Your website is so beautiful! Your cooking looks delicious! I am excited to try some at home.
    I am a teacher for VIPkid and I am seeking to learn more about Chinese culture everyday. Thank you for sharing these recipes with us! I’d love to be your friend!
    QQ 1323208168
    Janie

    Reply

  141. Hello Elaine, it is so cool for your sharing. It helps me a lot to cook in confident. Thank you for your sharing and appreciate it. I hope to share more about spicy food. If I can ask a favour to you, I’m wondering to know about mala duck neck and mala vegetables. I tired these snacks in Singapore Chinatown. It’s amazing. Thank you so much for your blog and sharing.

    Reply

    • Victoria,
      I cannot believe those mala dishes already popular in Singapore now. It is very popular in China and sold almost everywhere. So I never tried to make them at home. Will see whether we can find a chance to test out the recipe.

      Reply

  142. Hi,
    This is Jack I found your website (https://www.chinasichuanfood.com) very informative and have a large number of articles on it. I am also from the same arena, and I have been blogging about a Culinary School last five years and own vast experiences on it.

    I want to write an article on your sites. My articles will be about “cook” and that would be 600-700 words long (If you suggest me any topic about cook).

    1. Discover 5 Ways to Choose Top Culinary Schools
    2. Your Checklist for Finding the Best Culinary School
    3. How to Research the Right Culinary School for You
    4. The Prerequisites for Getting Into a Culinary School
    5. The Benefits of a Culinary Schools Comparison
    6. How to Select a Good Culinary School
    7. Culinary Schools – Define Your Employment Goals for Quality Training
    8. Choosing the Best Culinary Schools – Factors to Consider
    9. Top Culinary Schools Provide a Path for Aspiring Chefs
    10. A Guide on Top Culinary Schools in New York
    11. Culinary Schools and the Importance of Enrolling In One
    12. Western Culinary Schools Offer World Class Training
    13. The Benefits of Vegetarian Culinary Schools
    14. Attending Top Culinary Schools Requires Some Cooking Knowledge
    15. Join the Best Culinary School and Become a Qualified Chef

    If you think that, between these titles, you have found an item which matches your website’s requirement; then please let me know. I will submit my first article for your review within next 2-3 days after your confirmation.

    Thanks,
    Jack F. Valentine
    https://www.culinarylabschool.com

    Reply

  143. Hi Elaine! I recently discovered your website and am so excited to learn these dishes! I am not a skilled cook at all. In fact I just burned myself on a pot really badly yesterday. But I don’t like eating processed foods with chemicals, so I have really started committing to learning my favorite cuisines, and I LOVE Sichuan!! Have you ever considered turning your blog into an actual cookbook? I would buy it! Anyway just wanted to say hi and thank you!! ! Wish me luck on my cooking adventures in NYC!

    Reply

    • Alice,
      Thanks so much for your encouragement and suggestion about the book, I will consider it for sure. You can start with easier dishes. Along with the practice, you will be a skilled cook one day. Good luck and happy cooking.

      Reply

  145. Hi Elaine,

    it’s winter again, and around here it seems to become a cold one. So I wanted to ask about a traditional cooking method that is quite common in large parts of Europe for this season but which I have only occasionally seen in Chinese cuisine. In Germany it’s called “Eintopf” which translates to “one pot”. Essentially it’s a soup or stew filled with so much ingredients that it’s eaten as a main course. If noodles or rice are used, they are cooked with the rest like in Italian Minestrone. Some say if you stick cooking spoon in it, it must not fall over 🙂 Russian Borscht, Polish Bigos and German Pichelsteiner are some well known examples.

    The only Chinese recipe of that kind that I know of is 乱炖 from north eastern China. If you do know this or any other Chinese recipe of that kind I’d be delighted to try it out.

    Reply

    • Andreas,
      Thanks for bring me the theory of one pot. We do eat this a lot in winter. “乱炖” is only one of the one pot dishes. We also have leftover congee using lots of ingredients and all kinds of stews with noodles. Stir-fry dishes can be cooled by air very quickly but one pot dishes can be warm for a longer time. Will find a chance to introduce our Chinese one pot. Thanks for your suggestion, Andreas.

      Reply

  146. Elaine I’m so happy I have found you again. And I’m giving my brother your information so he can enjoy Chinese food for real. I followed you for so many years. Love your blog n. Recipe. Thanks. God bless you
    Susana Chu

    Reply

    • Welcome back,Susana. Thanks so much for leaving me such a lovey comment. Hope your brother love my recipes too. Happy cooking to you all.

      Reply

  147. Hi! When I was in Chengdu, I tried two dishes that I fell in love with: 甜水面 and 鸡丝凉面. Do you think you could post recipes for these or show me where to find English recipes for them? Thank you!

    Reply

  148. Hello Elaine,

    your recipes are absolutely fantastic and so delicious! Thank you so much for sharing and please keep going! If one day you decide to go out with a book I am definitely going to be purchasing it! Every single one of your recipes did work well and tasted on point. Love, love, love your work!
    Thank you again and wishing you all the best!
    Kristina

    Reply

  149. Hi Elaine, you have most of my favorite Chinese dishes here, especially the Sichuan and Xian dishes. ! I miss them so much!! I have a request for a few more dish recipes. Could you try to find them for lamb rou Jia mo, beijing yang tang, and ma la kao yu? Xiexie!!!

    Reply

  150. Hello,

    I enjoy your e-mails that I receive. Maybe you can direct me where I can get a recipe for Sweet Carrots like the tender ones you find in some Asian or Japanese restaurants.

    I appreciate any help you may share.

    Reply

  151. Dear Elaine

    My name is Joshua.
    I’m writing to you because I’d love to contribute a guest post to your site. I am interested in cooking for a long time and collected a lot of interesting recipes that I want to share. I want to thank you for the useful articles I found on your site.

    I’ve been brainstorming some topics that I think your readers would get a ton of value from:

    1) 8 Interesting Recipes from Russia
    2) 12 Comfort Food Recipes With No Meat
    3) Top 15 Anti-Inflammatory Foods
    4) 7 Potent Foods That Kill Pain Fast

    I am looking forward to hearing from you.
    Best regards,
    Joshua Sherman

    Reply

    • Joshua,
      I am sorry that I do not accept guest post recently. My blog is only about Chinese food. Wish we can find a way for cooperation in the future.

      Reply

  152. Thank you for your wonderful recipes!

    I am making Chongqing xiaomien tonight as I love eating it at the restaurant, but didn’t know if I could make it.

    Sichuan food is amazing!

    Reply

  153. Just stumbled across your website and what a joy ! My husband is Chinese and I have few dishes that I cook but now I have a whole website to work through as these are all our favourites dishes !

    Reply

  154. Hi,
    Congratulations for toi website of typical chinese’s cooking.

    I’m Nicolas and I live in France but my grand parents come from Canton.

    I search desperately the recipe of egg fish ball. I think it’s close toi your recipe of fish ball .

    Do you know this dishe ?

    Best regards.

    Reply

    • I know that type of fish balls you are referring to. I have not made them at all yet. Will find a chance to know the process.

      Reply

  155. Thank you for your work on this blog! I love everything I have tried so far! I am wondering if you have a 臭豆腐 recipe? I fell in love with it while dating a woman from Taiwan and can never find it at any restaurant.

    Reply

    • Stephen,
      I have never tried to make stinky tofu at home so far. I do not know how it is fermented. But I will see weather a home cooking friendly can be found.

      Reply

  156. Hello! I’m very excited to have found your blog! I came looking for an almond cookie recipe but will be back for so much more. You already have so many Sichuan recipes I already love and want to try myself now that I don’t live in New York City where it was easy to get Chinese food. I am now in Brittany, in France, and I miss it so!

    Thanks so much!

    Reply

  157. Dear Elaine —

    Just found your blog, which is fabulous, as are your recipes —- not to mention your near-perfect English. Looking forward to eating with you.

    That you so much.

    Lynne
    (in Tucson, Arizona — south western U.S.)

    Reply

  158. Hi Elaine,

    my local Chinese grocery store is recently selling something they call “Pearl Rice”. It seems to be a short grain variety and is a little more costly than other variants. Do you know anything about this?

    Reply

    • It is a very common rice in China. Pearl rice is short grain rice which is more sticky than long grain rice. Nothing special but just personal preference.

      Reply

      • Thank you very much for your answer Elaine,

        I’ll try it out. I personally prefer the short grain rice with the braised dishes which have more liquid and the short grain rice with the stir fries.

        Reply

  159. I live in Shanghai and love eating all different kinds of Chinese food – especially Sichuanese! After five years in China I’ve finally decided to learn to cook all my favourite dishes. It can be difficult to find an English-language cookbook for authentic Chinese food but your website is perfect! Thank you so much for your efforts. Recently I’ve been trying two or three new recipes every week and really enjoying it. I can’t wait to try even more!

    Reply

    • Thanks James for your warm comment. I know it is hard to re-produce real Chinese dishes in western kitchens. Happy cooking and enjoy your journey of Chinese cooking.

      Reply

  161. I live in Turkey and I can get some of the basic cooking ingredients to cook Chinese food at home. Thank you for sharing recipes that are simple and easy to follow, but most of all, requiring just the basic ingredients that most people have access to. I’m sending a message to you on your facebook page. Keep up the great work!

    Reply

  163. I discovered your site a week ago and can say that you have a collection of the best Chinese recipes ever ! I am impressed on how clearly you explain the recipes, making it easier for me to apply them correctly. ANs they are so tasty! Amazing! I will definitely be following more of your recipes from now on .. Thank you!

    Reply

  164. What a great website Elaine!

    The ingredient list for ma po tofu does not list rice wine, but on November 28 2015 comments between you and another commenter you indicate rice wine is used in the recipe.

    Have you changed the recipe to remove rice wine?

    Reply

  165. thank u Elaine for sharing! this is best and most origin source of Chinese recipes i’ve found on web. i’ve been in BJ for month, tasted some of those and want it to be a part of my weekend cooking repertoire for my family. enjoy the life and be proud of yourself! regards form Poland.

    Reply

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  167. Hi Elaine,

    May I ask which camera you use for your photos? Thanks!

    Also noted that we could share your photos as long as we tag your details there, thats very nice indeed to spread the word over the lovely Chinese Sichuan cuisine.

    Reply

  168. Hi Elaine,

    I was wondering, if there was a Chinese soup based on soybean paste like the Japanese and Koreans do using miso or doenjang respectively.

    Reply

    • Actually, there is a slightly different but extremely one, only popular in Sichuan area. We call it “豆汤”. Make with smashed soy bean but not paste. It is extremely popular too, can be used as soup base for noodles or make rice soups.

      Reply

      • Thank you for your answer Elaine,

        I’d be very interested if you could post a recipe for this soup. Searching the internet for 豆汤 is quite hard, as it seems to be applied to a wide variety of soups made from all kinds of beans.

        Reply

        • Andreas,
          Sorry, I made a mistake. “豆汤” actually is made from dried peas not soybeans. Then I reconsidered the previous question and fount there should be no similar dishes in China. Will keep searching!

          Reply

          • Hi Elaine,

            well, I’d be very interested in a Sichuan style “豆汤” recipe anyhow 🙂 Soup from dried peas is a very traditional recipe where I live too. It’s typically cooked over long time and in huge amounts. The classic recipes add potatoes and ribs or pig feet and it’s typically served with sausages. As we use split dried peas it’s more like a porridge. I’m really curious how it’s done where you live.

          • Quite similar. We soak the dried beans until softened and then cook them in a large pot of water until totally softened (the beans can be smashed easily). The beans are further roughly smashed. This soup is used as a stock. Then mushrooms, or radish is added along with cooked rice to make a soup rice or add noodles to make soup noodle.

  169. Thank you very much for all your effort and information! I love your blog, you are teaching me a lot.
    Good luck to you and your beloved ones.

    Reply

  170. Wow I love your website. I lived in Chongqing for a couple years and I have to agree with you that Mapo Dofu deserves the top spot. I can’t wait to start these recipes so that I can satisfy those cravings I’ve had since returning home. Thank you!!

    Reply

    • Thank you Kizzy. Foodies really think the same. That’s the first dish in my heart and the best rice partner for me. Happy cooking! I hope you can reproduce the authentic Mapo tofu in your home.

      Reply

  171. Needed pigs’ trotters for the gelatine for my British pork pie. I did not know what to do with the feet after the gelatine had been extracted Then I found your recipe I hope it means I don’t have to throw them away as i had all the other ingredients except light soy sauce
    Will let you know if successful and if my husband likes them i shall be very thankful

    Reply

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    Reply

  173. Hi, I am so happy to find your website because (despite your gorgeous foods you presenting) I am in Shenzhen now (from Europe) and can’t use Google at all. I wondered if you can help me with the simple question as where I can buy food packagings (including baking accessories), please. I will be around Shenzhen Concert Hall and Hlife hotel until Monday.
    I hope I can get the answer soon enough. Thank you so much for whatever reason.
    THANK YOU.

    Reply

    • Silvia,
      Welcome to China and to Shenzhen! Hope you love the city. If you want to get food packaging and baking accessories, the best source is online store Jindong. It can be shipped next day with most of everything sold. We usually use online store instead of real store especially for baking ingredients and tools.

      Reply

  175. Hi Elaine , I am looking for recipes , for a ancient Chinese yam , Iron Stick Yam , I understand it has many healthy properties , you make be able to help me where to find .

    Thanks , enjoy all your Delicious cooking .
    here from you soon .
    Regards Mike , Sydney Australia

    Reply

    • Mike,
      I know Chinese yam is quite healthy. We eat it a lot in winter days. But it might be hard to find fresh ones outside China. You can try to grow them or buy the dried ones for soups. Search for Chinese store or Korean stores. I am sorry I am Chinese based and has no idea about where to find it in Australia.

      Reply

  176. Hi,
    Im a sophomore at Lincoln Park High School in Chicago. Im doing a project about Chinese food and culture, as well as. how it changed throughout history. Is there any. way. I can interview you?

    Reply

  177. Hi Elaine, I tried various recipe from your site and they are always successful and delicious. I tried the Sichuan chilli oil for salvia chicken, for wonton, garlic pork eggplant stir fry and now hot pot. I am interested in the mixed spice powder recipe. I tried it at a hot pot restaurant sand had been on the hunt for it. You mentioned it but I am unable to locate the recipe. Are you able to help me with the recipe?

    Reply

    • Danielle,
      That’s really a lovely suggestion as I am planning to introduce the basic Chinese dry spice mix and barbecue mix in the last week when I post lamb skewers. Keep returned.

      Reply

  178. Hi Elaine,

    I just wanted to let you know, that I really like the “In season” idea you are doing there on the start page.

    Reply

  179. Elaine,
    You are a treasure. The breadth and quality of your work is amazing. Thank you so much for sharing your knowledge, skill, and love of great food with English-speakers. We are lucky to have some very good Chinese restaurants in the Boston area, and I have been wanting to try making biang-biang noodles at home. Your recipe is perfect!

    Reply

    • Denis,
      This is such a great comment really!! I have been working very hardly in recent years in order to make myself one of the best helper and influencers for Chinese cooking. Your comment is working as lighthouse. Thank you and hope you have a great time in your own kitchen.

      Reply

  180. Hello,

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    Reply

  181. Do you have a recipe for making Dou chi? when I lived in China that was my favorite thing to eat, lol even by itself. though honestly I loved everything but been back home after 5 years of living in China and I can’t remember all I ate. though one of my favorite things was eggplant that was kind of sweet over rice, think it was Yu Xiang Qie Zi

    Reply

    • Ethan,
      Dou chi is a challenging for me right now. I have tested several times and failed. Dried fermented dou-chi is quite hard to achieve at home. For Yu Xiang Qie Zi, check this.

      Reply

  182. Your English skills are far better than my Chinese language skills. However, the fact that you communicate in somewhat broken English makes you VERY desirable from a cooking standpoint. You’re IN China, not in the USA, which is another good thing. You were raised IN China. You live IN China. You are bringing us recipes directly FROM China. That makes you special, in my opinion.

    Your recipes, especially for the pho dishes, use ingredients that I have not seen or utilized before. This includes Amomum Tsaoko. We may have this in some markets here, but I’ve never used it before. And, I wonder if this could be the “missing ingredient” that my pho lacks. My pho is very good. My ex-wife loved it. But, in my mind, it was missing “something.” I couldn’t put my finger on it. Perhaps it’s because I wasn’t using MSG? Or perhaps it’s another Asian ingredient that I haven’t used. But I’m intrigued enough to experiment with the recipe until I get it right.

    Thank you for your willingness to bring a bit of your culture and life experience into our lives.

    Reply

    • Thanks Bill,
      That’s an awesome comment. I used to be frustrated that I can’t connect you guys more closely because of the distance. I am not sure where to get the ingredients and no good restaurants for recommendation. Then I receive comment like yours and I figure out there are also advantages from my location.
      Maybe, I will write some local Chinese restaurant recommendation after I get enough time traveling. Thanks again for your kindness.
      By the way, if you eat the original dish from restaurant, MSG or chicken powder is widely used for most of the dish.

      Reply

  183. Hi Elaine, and thank you for the wonderful blog! I am searching for the recipe for fried crispy spicy tofu that I had at a Sichuan restaurant in Syracuse New York. It contained a large amount of dried chilis and Sichuan peppercorns as well as black pepper. Can you help? It was YUMMY! Thank you!!

    Reply

  185. Hi Elaine,
    I found your site sometime in 2013 and I made some posts. After my first trip to China I made spicy oil for my friends.
    Since then I have been 20-30 times in Chengdu and o love the city. I’m always looking dynes food expletives there. Can you recommend a place that have great DanDan Main? I’m still searching for the best place to experience them. Thanks for help.

    Reply

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