Comments on: Sichuan Food – Guide and Recipes

By: Dwight St. John

Dwight St. John — Sat, 12 Jul 2025 17:49:25 +0000

Hello Elaine, when I lived in Chengdu, one of my favorite dishes was called guo ba rou pian. Its distinctive attribute is the use of the rice that is crusted on the bottom of the rice cooker. Is this a dish you can write about?

By: Elaine

Elaine — Thu, 22 May 2025 03:46:57 +0000

In reply to Gabby. You can try this recipe

By: Gabby

Gabby — Tue, 13 May 2025 10:56:53 +0000

Hi love your recipes !!!! Do you have an 3flavor eggplant recipe to share?
Just back from China and craving that dish. Thx

By: George

George — Sat, 10 May 2025 13:26:27 +0000

I surfed to your site while seeking lists of ingredients specific to the individual Sichuan flavor profiles (mala, fish fragrant, etc.) Might you have a roster for each to share?

By: Elaine

Elaine — Tue, 08 Apr 2025 07:38:51 +0000

In reply to Gao Lang. Only a hotpot ebook

By: Gao Lang

Gao Lang — Wed, 02 Apr 2025 01:39:55 +0000

Do you have a book on Sichuan recipes and cooking that I can purchase?

By: Elaine

Elaine — Mon, 29 Jan 2024 09:49:12 +0000

In reply to Paul Cheshire U.K..

Hi, Paul
This should be not considered Kung Pao, it might be a sauce he created himself, but don’t confused about this, as long as it’s delicious

By: Paul Cheshire U.K.

Paul Cheshire U.K. — Fri, 12 Jan 2024 03:01:04 +0000

Hello Elaine.
I’m so glad I found your website.
Do you know of a hot and sour version of Kung Pao?
Many years ago when I worked at a wine shop I didn’t get home until late so used to have really gorgeous meals from Mr. Fay’s takeaway. He bought his wine from us! He used to do the most amazing dish which he said was Kung Pao but sour and not sweet.

If you know what I mean please tell me

Paul, Cheshire,U.K.

By: Elaine

Elaine — Mon, 07 Aug 2023 08:15:03 +0000

In reply to Guosong Liu. Hi Liu. No. There are lots of Chinese recipes on the web so I draft only English ones.