酸汤肥牛Spicy Beef Mushroom Soup with Vermicelli,
beef、vermicelli、tomato、soy…

葱葱牛肉
onion-beef

鲜椒烤鱼
roasted-fish-with-sichuan-pepper

蒜香烤鱼
Roasted-fish-with-garlic

香辣烤鱼
Fish-roast-mala

菠萝鸡块 Pineapple chicken,
pineapple-chicken

太安鱼 brazino，pepper，bones

mala-frog 麻辣跳水蛙

Cauliflower with bacon

土豆肥肠 intestines with potatoes
intestine-with-potatoes

水煮牛肉 Sichuan bolied beef
beef-style-Siciuanese

尖椒仔鸡chicken and green pape
chili peppers，chicken

Home style tofu

糖醋里脊 Sweet and sour pork
sweet and sour pork

鱼香肉丝 Fish flavored shredded pork

• 2个 aubergines（茄子）
• 100克 minced pork（猪肉末，可选）
• 2瓣 garlic（蒜）
• 1小块 ginger（姜）
• 1个 green pepper（青椒）
• 3-4个 dried chili peppers（干辣椒）
• 1 汤匙 vinegar（醋）
• 2汤匙 soy sauce（酱油）
• 1汤匙 sugar（糖）
• 1汤匙 rice wine（料酒）
• 1茶匙 corn starch（淀粉）
• Water as needed（适量水）
Yu Xiang Eggplant is a traditional Chinese dish, especially from the Sichuan province. This dish has a unique flavor, with a combination of sweet, spicy, sour and salty. The sauce made from ginger, garlic, soy sauce and vinegar gives the eggplants a deep and rich flavor.

• 500g sea bass fish
• 1 tablespoon rice wine (料酒)
• 1 tablespoon soy sauce (酱油)
• 1 teaspoon salt (盐)
• 1 tablespoon cornstarch (淀粉)
• 100g bean sprouts (豆芽)
• 1 spring onion (葱)
• 1 piece ginger (姜)
• 2 cloves garlic (蒜)
• 2-3 dried chili peppers (干辣椒)
• 1 tablespoon Sichuan pepper (花椒)
• Vegetable oil to taste (适量植物油)
• Water to taste (适量水)
Sichuan Chili Boiled Fish is one of the most iconic dishes of Sichuan cuisine. Featuring an extremely spicy broth, it is prepared with tender fish fillets, dried chili peppers and Sichuan pepper, which give the dish its typical “mala” (spicy and numbing) flavor. This dish is an explosion of strong flavors and is perfect for spicy food lovers.

Ingredients for Fish in Broth with Chinese Sauerkraut (Suan Cai Yu):
• 500 g sea bass fish
• 200 g Chinese sauerkraut (Suan Cai) (酸菜)
• 1 tablespoon rice wine (料酒)
• 1 tablespoon soy sauce (酱油)
• 1 teaspoon salt (盐)
• 1 tablespoon cornstarch (淀粉)
• 2 cloves garlic (蒜)
• 1 piece ginger (姜)
• 2 dried chili peppers (干辣椒)
• 1 tablespoon Sichuan pepper (花椒)
• 500 ml water or broth (水或高汤)
• Vegetable oil to taste (适量植物油)
Fish in Soup with Chinese Sauerkraut (Suan Cai Yu) is a traditional Sichuan dish known for its spicy and sour flavor.
It is prepared with tender fish fillets and fermented Chinese sauerkraut (Suan Cai), which gives the dish a unique and refreshing taste.
This dish combines the sourness of fermented vegetables with the spiciness of chili peppers and Sichuan pepper. It is a perfect choice for those who like strong and complex flavors.

Ingredients for Mapo Tofu:
• 400g soft tofu (嫩豆腐)
• 150g minced beef or pork (牛肉或猪肉末)
• 2 cloves garlic (蒜)
• 1 piece ginger (姜)
• 1 spring onion (葱)
• 1 tablespoon spicy bean paste (Doubanjiang) (豆瓣酱)
• 1 teaspoon Sichuan pepper (花椒)
• 2 tablespoons soy sauce (酱油)
• 1 tablespoon rice wine (料酒)
• 1 teaspoon sugar (糖)
• 1 tablespoon cornstarch (淀粉)
• Vegetable oil as needed (适量植物油)
• Water or broth as needed (适量水或高汤)
Mapo Tofu is a traditional Sichuan dish, characterized by its “mala” flavor, or spicy and numbing, thanks to the use of Sichuan pepper and Doubanjiang, a fermented bean paste and chili pepper.
This dish combines soft tofu with minced meat in a rich and spicy sauce, perfect for those who love strong and bold flavors.

Ingredients for Sichuan Chili Chicken (Lazi Ji):
• 500g chicken breast (鸡肉块，常用带骨鸡腿肉)
• 3-4 dried chili peppers (干辣椒)
• 1 tbsp Sichuan pepper (花椒)
• 1 tbsp soy sauce (酱油)
• 1 tbsp rice wine (料酒)
• 1 tsp sugar (糖)
• 1 tsp salt (盐)
• 1 tbsp cornstarch (淀粉)
• 1 piece ginger (姜)
• 2 cloves garlic (蒜)
• 1 spring onion (葱)
• Vegetable oil as needed (适量植物油)
Sichuan Chili Chicken (Lazi Ji) is a traditional Sichuan dish that uses a lot of dried chili peppers and Sichuan peppercorns to give it its “mala” (spicy and numbing) flavor.
The chicken is fried until crispy and then stir-fried with garlic, ginger, and spices. This dish is perfect for those who love strong, spicy flavors.