Sichuan cuisine
Spicy and spicy, seasoning changeable, good at using pepper and chili. Representative dishes include Mapo tofu, Kung Pao chicken, hot pot, etc.
A Magical Spell from the East
A home cook from Puglia fails her first attempt at Chinese water spinach stir-fried with corn. After a Chinese neighbor teaches her to use high heat and fry the corn first, she succeeds and learns that heartfelt cooking has no borders.
Kung Pao Chicken with Walnut Kernels
Braised Pork Belly
Chinese rural version of braised pork
Spicy version of fish-flavoring shredded pork
Sweet and Sour Roasted Sops
Spicy Spicy Pot Crayfish
This spicy and hot pot crayfish is an explosive home-made hard dish. It perfectly combines the dry and fragrant compound flavor of the classic spicy and hot pot with the fresh and elastic taste of crayfish. The shrimp meat is firm and tasty, the shrimp shell is red and crisp, and the crisp and refreshing vegetables are filled with spicy and spicy sauce. The spicy and fragrant, slightly sweet aftertaste, no complicated cooking skills, the temperature and seasoning steps are extremely detailed, and zero failure, and the novice are all, and the family snacks, and friends, and the family snacks are, the taste is rich and not greasy, suitable for most heavy diners.
Home Simple Spicy Pot
Dry-Pot Bullfrog
Chongqing Kung Pao Chicken
Traditional Kung Pao Chicken
Braised Pork with Carrots
Taro Sheet Twice-Cooked Pork
This sweet-skinned pork is an improved version of home-cooked Sichuan cuisine. It combines the rich sauce flavor of classic sweet-skinned pork with the tendons of fresh sweet-skinned pork. The spiced pork is fried until it is scorched and not greasy. The sweet-skinned pork is filled with red oil soup. It is salty and slightly sweet, spicy and appetizing. The procedure is detailed, the temperature is clearly marked, and the novice has zero failure. It is a quick-skinned.
Pork with Green Pepper
