I agree. Saliva chicken is a gross name for a dish, especially when this dish contains absolutely zero saliva. Saliva chicken, probably should be know...
Suancaiyu is a spicy and sour Sichuanese Fish 'Soup' with pickled mustard greens, a.k.a. suancai. It's hugely popular these days here in China, so we ...
Twice cooked pork! This is a classic Sichuan dish that's gotten popular throughout China. This week we're doing this the authentic Sichuan way, which ...
Ingredients below Like to see more of your favourite Asian recipes Comment what recipes you want to see next below Kou shui ji literally transl...
Sanxian Guoba's one of our favorite things to order at a Sichuan restaurant. While it seems relatively unknown outside of China, it's a really cool d...
Koushuiji, a.k.a. 'Mouth-watering chicken' or 'Saliva chicken'! A classic dish from the hongyou flavor profile, this dish is a good way to use up some...
Stir-fried pickled chili "ji za", or giblets, is a great usage of chicken gizzards, livers, and heart. There's many Chinese stir-fried giblet recipes...
Sichuan Chili Oil's a basic recipe for a huge number of Sichuan dishes. An often misunderstood ingredient - while this oil's spicy, it's really all a...
We weren't sure whether to teach Yuxiang Eggplant or Yuxiang Pork Slivers... so we decided to just show you guys how to whip up both! This is the 'fi...
