Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy, delicious and rich taste.

The Sichuan Cuisine Recipe Collection is a must-have for Sichuan cuisine lovers, which contains selected recipes of various traditional Sichuan cuisine.

Now, let’s learn some classic Sichuan dishes!

1. Kung Pao Chicken Kung Pao Chicken is a classic dish in Sichuan cuisine. Its spicy and fragrant taste is endless.

Let me introduce to you how to make Kung Pao Chicken.

Ingredients: chicken, peanuts, dried chilies, onions, ginger, garlic, salt, sugar, vinegar, light soy sauce, dark soy sauce, starch, cooking wine, sesame oil.

Steps: 1. Cut the chicken into small cubes, add salt, cooking wine and starch, mix well and marinate for ten minutes.

2. Saute the peanuts until fragrant and set aside.

3. Cut the dried chilies into small pieces, mince the onions, ginger and garlic and set aside.

4. Add oil to the pot, heat until 70% hot, add diced chicken and stir-fry until it changes color.

5. Add dried chili pepper, onion, ginger and garlic and stir-fry until fragrant.

6. Add light soy sauce, dark soy sauce, sugar and vinegar and stir-fry evenly.

7. Add appropriate amount of water, add peanuts after boiling, and cook for another minute before serving.

8. Drizzle with sesame oil and serve.

2. Mapo Tofu Mapo Tofu is a classic dish in Sichuan cuisine. Its spicy and delicious taste is deeply loved by people.

Let me introduce to you how to make Mapo Tofu.

Ingredients: tofu, minced beef, bean paste, chili powder, pepper powder, onion, ginger, garlic, salt, sugar, vinegar, light soy sauce, dark soy sauce, starch, sesame oil.

Steps: 1. Cut the tofu into small pieces, blanch in boiling water and set aside.

2. Add salt, starch and light soy sauce to the ground beef, mix well and marinate for ten minutes.

3. Chop the onion, ginger and garlic into mince and set aside.

4. Add oil to the pot, heat until 70% hot, add bean paste, chili powder, and Sichuan pepper powder and stir-fry until fragrant.

5. Add minced beef and stir-fry until it changes color.

6. Add tofu, salt, sugar, vinegar and water and bring to a boil.

7. Add starch to thicken, drizzle with sesame oil and serve.

3. Boiled fish Boiled fish is a classic dish in Sichuan cuisine. Its spicy and fragrant taste is unforgettable.

Let me introduce to you how to make boiled fish.

Ingredients: crucian carp, bean sprouts, bean skin, fungus, onion, ginger, garlic, dried chili pepper, pepper powder, salt, sugar, vinegar, light soy sauce, dark soy sauce, starch, sesame oil.

Steps: 1. Remove the scales, bones, and heads of the crucian carp, cut it into small pieces, add salt, cooking wine, and starch, mix well, and marinate for ten minutes.

2. Blanch the bean sprouts, bean skins and fungus and set aside.

3. Chop the onion, ginger and garlic into mince and set aside.

4. Add oil to the pot, heat until 70% hot, add dried chili pepper and pepper powder and stir-fry until fragrant.

5. Add bean sprouts, bean skin and fungus and stir-fry evenly.

6. Add water to boil, add crucian carp and cook until it changes color.

7. Add salt, sugar, vinegar, light soy sauce, and dark soy sauce and bring to a boil.

8. Add starch to thicken, drizzle with sesame oil and serve.

There are many classic dishes in the Sichuan Cuisine Recipe Collection. I hope you can try making them according to your own taste.

Sichuan food is not only delicious, but also nutritious and can bring many benefits to our bodies.

Let us enjoy delicious food together while also paying attention to healthy eating.