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. Growing up, I traveled around China and I enjoyed the yummy dishes from many different cuisines. Thus I write this blog, to introduce my favorite dishes and share 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 to 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 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 tagging #chinasichuanfood on Instagram.
Wish everyone happy cooking.
Diane
hi Elaine! I'm trying to find a method to make sweet bean sauce (甜面酱) from scratch, including fermentation. do you know anything about how to make it? thank you! I love your blog!!!
Chef Paul
Hi, I am a French chef, back in France after thirty years spent in the USA,
where I took inspiration from Californian, Mediterranean and indeed from your country and especially from the Sichuan area.
I found your site very well done and providing many insights on your way of cooking.
My site is chefpaul.fr I wrote a book “Cuisine et Anecdotes” unfortunately it is written in French.
Best Chef Paul.
Elaine
Hello, Chef! Nice to meet you!
dodo
we tried three of your recipes at once for a lovely weekend meal.
they were all perfect!
it only takes one person to learn us this delicious knowledge of a continent.
will definitely try again recipes from this website
in your gratitude
dodo
(inspired to cook chinese food ourselves after the movie: eat drink man woman)
Elaine
Thanks for this lovely comment. DoDo. You get a lovely name. Happy cooking.
Dwight St John
When I need help, I visit your website. You are a treasure, Xiao Elaine. You understand the importance of sharing Sichuan food ("chuan cai") with the world. I spent several months in Chengdu teaching English in the Jiaotong Daxue many years ago. Your recipes are authentic and practical! Keep up the good work.
Elaine
Thanks so much, John. Your comment really made we a happy week!! Love to see yo returning from time to time.
Liz Dencil
Hello,Greetings from Streamlyn Media!We are a publisher media agency headquartered in Valley point, Singapore.
We help publishers expand their digital assets by providing a wide range of ad monetizing solutions.I work with the publisher partnership team at Streamlyn Media and am writing to you with an interest to work with chinasichuanfood.com to increase your revenue by using our unique Ad monetizing units.
After going through your website, I have the following findings:- Your website has good search traffic of close to 80%- You have a good engaging, monthly volume of close to 2 Million visits.
Based on the above findings and a thorough study of your website, I would suggest the following ad units that would best generate an incremental revenue stream:1. Rich Media Ad units such as in-image, or under-image units.2. Video ad units such as Native video units.3. Direct campaign demand
For further reference please visit our demo link demo.streamlyn.com.
Please refer to the following link for further company details:
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I hope I am reaching out to the right person with respect to the above if not, it would be of great help to me if you could direct me to the person I can get in touch with.
Hope to hear from you soon, thank you, and stay safe
Elaine
Liz,
Thanks for much for contacting. Currently my traffic is assigned to mediavine. Hope we can have other types of cooperation in future.
Graham
Dear Elaine,
I am a big fan of your website! It is one of the better independent food sites I've found on the internet - your recipes are so good, the photos are beautiful and some of my favorite things to cook are dishes from your site. Thank you for the love and care that so clearly goes into your work.
Keep it up!
I would be very interested to work with you as an English-language editor/proofreader of your posts & recipes. I am a New York City-based project manager and editor. Please send me an email—I'd love to connect with you!
Always looking forward to your next recipe,
Graham.
Foremedia Staff
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Elaine
Sorry,
My ads have already been assigned.
Nicholas Mousseau
Hi Elaine! Nicholas from Underdog Media here. If you ever want to increase your ad revenue, we'd love to run a test with you.
Our ads can run well alongside your current ads -- additional revenue is guaranteed. No long sales pitch required.
Keep us in mind! Reach out anytime. Thanks!
esra
Hello from Turkey,
Thank you for all recipes.
Wish you have a nice day!
Emily Mascord
Hi there
I just wanted to thank you for sharing the recipe for the spring roll wrappers. I have tried the common traditional method that is 99% of the recipes which requires kneading, and nearly drove me insane trying to make. Then I tried yours, and success! No mess and so easy.
I was desperate to make these as I couldn't find them in the shops where I live. They remind me of home and my mother's cooking.
It's my 1st try and some are a bit crispy, not as flexible. Did I cook them too long? They are cooling down under a moist towel as I type...hope they will soften a bit to be rollable.
Thank you very much for this 🙂
Elaine
Emily,
After cooled down, it will absorb the humidity of the air and thus turn softer and chewy.
S
Thank you SO MUCH for this site! I am so happy to be able to cook (approximately) authentic Chinese food, which I love very much but cannot find where I live.
Elaine
Hi Thanks so much for your lovely comment.