Sichuan local food
Local dishes, ingredients and the stories behind them.
Hakka ginger chicken 客家姜汁鸡
The chicken stays firm and savory, while ginger provides sharp fragrance without necessarily relying on heavy chili.
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Hot-oil crisped goose 油烫鹅
The skin is fragrant and crisp, while the meat remains savory and tender. Bone-in pieces create a more involved eating experience than sliced boneless roast meat.
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Jiading dressed poached chicken 嘉定白宰鸡
Smooth skin and firm, juicy chicken meet an aromatic, sweet-spicy coating. Small bones remain in the chopped pieces.
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Angu pork trotter 安谷蹄花
The skin is tender and gelatinous, with a mild savory broth and richer meat close to the bone. A dip can add sharp heat or acidity.
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Stories from Sichuan are on the way
Food articles and local dining stories from Sichuan will appear here as they are published.