Hello! Thanks for stopping by.
About the author
I am Elaine, the owner, cook and photographer here.
About the content of this blog
I live in China now and grew up in Sichuan province.During my early childhood; I had two great cooks around: my mother and her mother. Grown up, I travelled around China and I enjoyed the yummy dishes from many different cuisines. Thus I write this blog, introducing my favorite dishes and sharing everyone with the happiness of cooking for those you love. I will focus on Sichuan cuisine and may introduce other Chinese cuisines too. I spend a long time in exploring Sichuan cuisine, Shanxi cuisine and Cantonese cuisine including 4 years at university.
I want to use this experience to introduce the world traditional authentic Chinese food. Although I enjoy many different cuisines,Sichuan dishes are the ones I love serving my family the most – and hope you will experience the joy of cooking them for your loved ones, too. That's the reason why I name my small blog as China Sichuan Food.
About the copyright
You may use the pictures, but only if you clearly attribute them to the blog.
Questions? Contact me by leaving a comment or finding me on Facebook. I will get back to you as soon as possible. By the way, you can send me your dish pictures by tag #chinasichuanfood on Instagram.
Wish everyone happy cooking.
Paul Chambers
I came here for a recipe and method for simple noodles. Perfect and delicious. I keep coming back to try more of your recipes, which really appeal to my taste. Straightforward to follow, but really deliver on texture and taste.
Simple things like sweetened soy have taken my flavours to a different level. Texture is so often overlooked in westernised recipes. These have the perfect balance for me.
Thank you Elaine.
Elaine
Thanks Paul!! Big hug!
John
Hi, I think there may be an error in the ingredient list.
1/2 pepper , cut into pieces
1/2 bell pepper , cut into pieces
It's not clear what the difference between the two peppers is. Also, I do not see any bell pepper in the photograph. Did you mean small, hot chili peppers instead?
John
Elaine
Thanks John,
I wrote the ingredient twice wrongly. Already updated.
Lubaynah
Hello I just discovered your blog today and I must say that I'm impressed! So many dishes that I've been wanting to try are clearly explained . I'm wondering whether to start from the steamed chicken black bean the oyster mushroom or ants climbing. Thank you, from Mauritius
Elaine
I believe any of the three will be a good start. Happy cooking!
Brad
I lived in Chengdu a few years. Thanks for the great Sichuan recipes. I have been looking for a recipe for what I know as jian Dan mian - a very hearty and basic soup I would often eat late at night. All my internet searches have been fruitless. Basics were fried egg, a tomato soup base, noodles and a few greens. Are you familiar with this dish?
Elaine
Hi Brad,
Can you provide a photo?
Andreas
Hi Elaine,
thanks for another year of delicious new recipes and also for constantly updating and refining the old ones. While 2020 wasn't that great with all kinds of restrictions home cooking was one of the things for me that really lightened things up.
Thank you again for all the hard work you put into this site to teach the secrets of Chinese cooking!
Happy New Year
Andreas
Elaine
Andreas,
You are so sweet. It is a happy day because receiving such a lovely comment this morning. Happy New Year. All the best!
Stephan
Hi Elaine,
Must say tha t I like your website/blog so much!, pretty much every week I make one of the recipes. I’ve never been disappointed. I absolutely agree with the above 10 dishes that everyone should try. Ther’s just one question I have.: could you post the recipe for Dong Po pork joint too? I’d be happy to try it.
Hope you keep on posting more of these wonderful chinese recipes.
Best regards, Stephan
Elaine
Thanks Stephan. This is such a lovely comment.
Mario Zamprotta
Hello Elaine,
amazing blog! It is extraordinary what you do in terms of promotion of Chinese cuisine. I work at DeZhuang International and we are also active in any kind of activities that give visibility to Chinese culinary culture(s).
We are based in Chongqing and also operative in Sichuan province. I have tried to reach out to you but haven't found any email address to which contact you.
Please feel free to send me an email.
I would like to explore potential opportunities of cooperation together.
Best regards,
Mario
Elaine
I will send you an Email.
Cassie Conrad
Hello Elaine! I work with a southern California-based company called AccessElite. We are a comprehensive wellbeing company and provide a plethora of virtual experiences for corporate clients all over the U.S. We're looking for an amazing cooking expert comfortable in the virtual world for us to hire to lead some virtual private cooking classes celebrating Chinese New Year for our clients.
Is this something you would be interested in? If so, I'd love to connect and discuss further. Looking forward to hearing from you!
Elaine
Hi, Cassie. I am so sorry that I am based in China and thus this seems impossible.
Sarah
Hi Elaine,
my name is Sarah and I am working for the Health and Wellbeing for a large company.
We would like to celebrate the Chinese New Year and provide our employees with a special experience: a cooking demo, to explore together how to take care of our bodies even better.
We found you through your website and you will be a great fit for us!
It would be lovely to explore this idea with you.
We would love to hear from you.
Kind regards,
Sarah
Elaine
Sarah,
I am so sorry for the late reply.
Maria Droste
Hi Elaine, I love Sichuan food and have been looking for Sichuan recipes for a long time so I am very excited about finding your blog and website. I will be sure to try some of them out and provide feedback. Thanks for all of these wonderful recipes.
Elaine
Thank you, Maria. Happy cooking!