Pig Ears are under-appreciated in the US and, unless you’re having soul food or nose-to-tail dining, you may not have even tried them. But in China — and especially in Sichuan Province — the Slivered Pig Ear is beloved and delicious. An immensely popular porcine treat either served as a small bite starter or with shots and beer at night.
Read MoreAnts Climbing A Tree is a classic Sichuan noodle dish with pork and scallions, but not a single ant or tree. But with its rich umami flavor it’s so good that you wouldn’t care even if it did.
Read MoreMapo Tofu is one of those Sichuan Food masterpieces that Chinese restaurants the world over now serve. And for those who think they don’t like tofu, Mapo Doufu is the dish to try to gain tofu enlightenment and a smile from the pock-faced grandma who created it.
Read MoreWater Boiled Fish (Shui Zhu Yu) is one of of those special Sichuan dishes that causes a hush of voices at the table when first presented – sizzling oil bubbling atop a boiling caldron of blazing red chiles, Sichuan peppercorns and snow white tiles of silky fish unlike any you’ve ever had anywhere.
The soft, sultriness of Fish Fragrant Eggplant is something that Sichuan food fans swoon over. With the deep color, silky texture and ticklish taste of this unique flavor, this classic favorite causes all who eat it to immediately crave more.
Read MoreLazi Ji — or Chongqing Chicken — Those crispy little chunks of deep fried chicken buried in a pile of blazing red chiles and a fistfull of Sichuan peppercorns. It’s one of the most popular — and misunderstood — Sichuan dishes that needlessly strikes terror in the mind of diners who love the flavor but fear the heat.
Read MoreTo understand Sichuanese food it’s a good idea to start with Twice Cooked Pork. Highlighting the Homestyle Flavor profile of this cuisine, this most-popular of all Sichuan food is so good that it can stir your soul and make you cry.
Read More“China is the place for food, and Sichuan is the place for flavor.” (“Shi zai zhongguo, wei zai Sichuan.”). PROJECT SICHUAN kicks off with this introduction to the wonders of Sichuanese food. Start here and follow along in future posts!
Read MoreFoodWalkers is dedicated to hungry people who scour the world for local food and want to share it with others. I walk to my food, eat without fear and walk again, searching for more. My approach is low to the ground, seeking authenticity in food, passion by the people who make it and emotion when I taste it. It isn’t always pretty, but it's always interesting....
FoodWalkers is dedicated to hungry people who scour the world for local food and want to share it with others. I walk to my food, eat without fear and walk again, searching for more. My approach is low to the ground, seeking authenticity in food and passion by the people who make it. It isn’t always pretty, but it's always interesting.
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