Sichuan Dinner (2)

Sichuan has been known as the land of plenty since ancient times in China When the hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so hot pepper was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine.

But Sichuan food is really about a variety of flavors: spicy, flowery (Sichuan peppercorns), salty, sour, sweet, bitter, smoky, etc. Frequently all of those flavors are combined in one dish. The result is a cuisine with incredible depth and complexity of flavor.

Menu

Spicy Cucumber Salad

Kou Shui Ji

(Sichuan Chicken in Chili Oil Sauce)

Pickled Pepper Sauce with Tofu Bamboo

Huigou Rou

(Double-Cooked Pork Belly)

Lazi Ji

(Chongqing-Style Dry-Fried Chicken With Chilies)

Mapo Tofu

Dan Dan Noodle

(noodle with a savory topping of minced  pork cooked with

pickled vegetables, chilies, and Sichuan peppercorn sauced with

a combination of sesame paste, soy sauce, and chili oil)

Stir-fry Chinese Greens

Green Beans with Fermented Mustard Green

Dessert 

Ginger Tea Ice Cream

Red Bean Pan Cake

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