Sichuan Home Cooking Recipe

Mapo tofu · Kung Pao chicken · boiled fish

48 pg·PDF Recipe Cards·English / 中文

The soul of Sichuan food is its 'complex flavor profile'. This recipe breaks down each dish's flavor: how to balance numbing, spicy, fresh and aromatic, how to buy doubanjiang and peppercorns, with the lowest-failure step-by-step and substitutions.

12 classic Sichuan dishes, full steps
Doubanjiang / peppercorn buying & prep
Flavor breakdown: fish-fragrant / strange / red-oil
Beginner substitutions & common fails

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