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Sichuan Dishes

The origin of Sichuan Cuisine can be traced back to the Qin and Han Dynasties, although its recognition as a distinct regional system took place only in the Song Dynasty. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Masterly used cooking techniques are saute, stir fry without stewing, dry braise,PAO (soak in water) and Hui (fry then braise with cornflour sauce). Sichuan Cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot. Famous dishes are fried diced chicken with chilli sauce, Zhang Tea Duck, Mapo bean curd, chafing dish with pig's stomach, and cabbage in boiling water.
 


Fish Head in Bean Curd Soup
Fish Head in Bean Curd Soup
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    Materials:
    two fish heads
    50g mushrooms
    100g bean curd
    soy sauce
    salt
    MGS
    Pepper
    cooking wine

    Preparations
  1. Deep-fry the fish heads.
  2. Add chill bean sauce, scallion, ginger, minced garlic and soup, salt, MSG, Pepper and cooking wine.
  3. When the fish heads are done, add bean sheet jelly, bring to the boil,thicken, sprinke with garlic shoots.


Fish Flavored Eggplant
Fish Flavored Eggplant
    Materials:
    250g eggplant
    50g chilli bean sauce

    Preparations
  1. Peel and score the eggplants, cut into chunks and deep-fry till soft, remove.
  2. Fry chilli bean sauce till the flavor comes out, add finely chopped scallion and ginger, put in white sugar, soy sauce, vinegar, clear soup and the egg plants, thicken with cornstarch solution.


Steamed Yellow Croaker
Steamed Yellow Croaker
    Materials:
    2 yellow croaker (1000g)
    100g shredded pork
    pickled chilli shreds
    scallion and ginger shreds
    25g mushroom shreds
    25g shreded winter bamboo shoots
    25g hot pickled mustard tuber

    Preparations
  1. Clean the yellow croaker, score on both sides, season in cooking wine, salt, scallion, ginger and pepper for half an hour.
  2. Saute pork shreds in a wok, drop in chilli shreds, scallion and ginger shreds, saute, add shredded mushrooms, shredded winter bamboo shoots, shredded hot pickled mustard tuber, then add soy sauce, pepper, cooking wine and MSG, stir-fry well, pour over the croaker.
  3. Steam the croaker till done, remove and sprinkle with scallion shreds, pour on hot oil.


Boiled Cabbage
Boiled Cabbage
    Materials:
    750g cabbage hearts
    one hen
    1000g pork chops
    ham

    Preparations
  1. Clean the chicken, and put into a casserole with pork chops and ham, add water and bring to the boil, skim, stew over a low heat to make clear soup.
  2. Take the cabbage hearts, score the roots with criss-cross diagonal cuts then sald.
  3. Put the cabbage hearts into a bowl, pour in the clear soup and steam till done.


Crystal Shrimps
Crystal Shrimps
    Materials:
    50g fresh peas
    150g shrimps, salt, pepper, dried cornstarch
    200g pea shoots
    1 egg white

    Preparations
  1. Steep the shrimps with a little soda powder then rinse with water, wipe with dry with a towel.
  2. Add salt, pepper, egg white and dry cornstarch, saute in oil till done, drain away the oil.
  3. With some oil in the wok, drop in minced ginger, shrimps, fresh peas and saute.
  4. Pour in a pre-mixed sauce of cornstarch solution, salt, pepper and clear soup, stir-fry, transfer to a plate, decorate with green pea shoots.


Fish-Flavored Pork
fish-flavored pork
    Materials:
    200g lean pork
    50g bamboo shoots
    50g black fungus
    20g pickled chillies
    25g scallion
    15g garlic
    10g ginger

    Preparations
  1. Shred the pork, bamboo shoots and black fungus.
  2. Mix the seasonings, add to soup-stock, bring to the boil and thicken with cornstarch.
  3. Saute pork shreds in 6-fold hot oil, add ginger, garlic, and pickled chillies till the fish-flavor comes out.
  4. Drop in bamboo slices and black fungus, add the thickened soup.


Steamed Beef with Ground Rice
steamed beer in ground rice
    Materials:
    500g beef
    75g spiced ground rice
    50g coriander
    10g sweet fermented flour sauce

    Preparations
  1. De-Vein and slice the beef.
  2. Add beans, fermented glutinous rice juice, soy sauce, prickly ash powder, hot chilli powder, mashed garlic and ground rice.
  3. Stir well.
  4. Steam the beef till soft and tender.
  5. Add seasonings, garnish with coriander.


Twice-cooked Pork
twiced-cooked pork
    Materials:
    400g pork shoulder with the skin
    100g garlic bolt
    25g broad beans
    10g sweet fermented flour sauce

    Preparations
  1. Rinse the pork, stew till the meat is tender and the skin is soft, cool and slice.
  2. Cut the garlic bolt into sections.
  3. Stir-fry pork slices in 6-fold hot oil till slightly curled.
  4. Drop in finely chopped broad beans, stir-fry till brown.
  5. Add sweet fermented flour sauce, stir-fry till the flavor comes out; season,drop in garlic bolt sections, stir-fry.


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