Ding Baozhen's Kung Pao chicken
2012-03-27 15:27
The origin of kung pao chicken (diced chicken fried with chili and peanuts) is generally believed to be related with Ding Baozhen.
Story of fish-flavored pork
2012-03-27 15:18
It is said that a long time ago, a businessman's family liked to eat fish. They paid close attention to flavors so they usually added onions, ginger, garlic, wine, vinegar and soy sauce when they cooked fish.
Salt, more than just condiment
2012-03-13 16:29
Salt is the most important flavor in any dish, and there are plenty of salt-related folklores in Sichuan.
A sweet art — sugar painting
2012-03-13 15:40
In and around Sichuan province, one can often find folk artists producing sugar paintings with liquid sugar along the streets, in the parks, and around the schools.
Beef in Chili Sauce (Fuqi feipian)
2012-03-13 14:06
Beef in Chili Sauce is one of the most popular Sichuan dishes—beautiful in color, soft and tender, aromatic and spicy.
Dongpo ink fish
2012-03-12 17:28
Dongpo ink fish is a well-know traditional Sichuan dish that got its name from the famous poet Su Dongpo of the Song Dynasty.
Eight-treasure rice pudding
2012-03-12 16:28
Eight-treasure rice pudding is a specialty of southern Sichuan—tender, sweet and not greasy.
Stick-beaten chicken shreds
2012-03-12 16:17
Stick-beaten chicken shreds is a well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644).
Sichuan Hotpot: History
2012-03-12 13:48
The hotpot was created during the Shang (16th century-11th century BC) and Zhou (11th century-256 BC) dynasties.
Chongqing Hotpot
2012-03-12 10:47
Hotpot is the most famous and favorite dish in Chongqing, noted for its peppery and hot taste.
