A special two year anniversary video! We wanted to revisit Mapo Tofu, probably the most popular tofu dish on the planet. A while back we made a video ...
Chili oil chuanchuan xiang! There's a few different variants, but we went with the variety that soaks the skewers for hours in a spicy broth - classic...
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 ...
Kung Pao chicken - an ever popular dish with a few different versions. You'll learn two Kung Pao chicken dishes in this video, the classic one from Si...
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...
Shuizhu niurou, or Shuizhu beef. Always a favorite, this Sichuan dish simmers marinated beef in a chili bean paste-based broth before topping it off ...
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...
How to make Spicy Noodle Soup Visit http://Chinesehealthycooking.com for recipes Hi everyone! Sorry that the live streaming didn't work. Enjoy the v...
More Sichuan cuisine this week. Hui guo rou 回锅肉 means return to the pot pork or twice cooked pork. Hui guo 回锅 means returned to the pot, and rou 肉 m...
