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.
Thank you so much for this wonderful blog. I'm an American lucky enough to have grown up with the opportunity to enjoy lots of different kinds of Chinese restaurants, but always thought authentic Chinese food was 'too complicated" for a home cook. I've learned so much from your recipes and have enjoyed recreating and adapting so many of them. Your hard work is very appreciated.
PS: Your photography is stunning, too 🙂
Thanks so much for your lovely message. That's the value of my works. Happy cooking!
Keep up your informative cooking blog. Food is the universal language we can share and enjoy.
Good morning, Elaine
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For the Lunar New Year, we've included your Chinese Spring Rolls recipe in our blog post and wanted you to know. It's set to be published on Jan 22nd. As background, we (Lose It!) like to share and amplify various food creators and shine a spotlight on their recipes (vs. create our own, especially when a food's particular heritage is not our own). If you'd like to read it beforehand or have any questions, please let me know!
Thank you Anna.
I am looking for ready mix for making pancakes for Peking duck
Your website is amazing! Thank you so much for sharing these special recipes with the world. The Yuxiang Eggplant was probably the best dish I have ever made, and I have been cooking for quite a while.
You are so lovely. This comment really made my day!
Love your recipes! My husband is from Chengdu and I love cooking Sichuan food. I've really enjoyed your recipes and so has he! Do you by chance have a recipe for making buckwheat noodles?
Buckwheat noodle. Yes, it will be on the list. Thank so much Lindsey for your lovely comment.
my congratulations to your website! It is my favourite place when I am looking for nice chinese recipes! Thank you very much for it!
I want to ask you if you can do some famous recipes for Chinese Shao Kao (I mean bbq :-)). That yould be so nice!
Best Regards from Germany
Hi Elaine, I am a big fan of your recipes! Will you post a recipe for Chinese long squash? Thank you for sharing your yummy recipes!!
Can you get Chinese long squash in market? It is quite hard to find in China now. I will try to seek one.
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