Revolving around variations on “suan cai yu”, a white fish and fermented cabbage stew spiked with Sichuan peppercorns ... the bestselling laotan boiled fish with pickled cabbage and chili ...

We're making the water-boiled fish today. It's exemplary of Sichuan cooking and of the mala ... So first, we'll fry the doubanjiang. This is the pickled chilies that we make in-house and then ...

Typical, modern Sichuan dishes like twice – cooked pork with chili sauce, shredded pork with chili sauce and fish flavor, Crucian carp with thick broad – bean sauce, and boiled mat slices are ...

Boiled Fish found its way into ... tang in the pork-based liquid actually comes from pickled mustard greens, as is custom in Chongqing and Sichuan Province. And in the case of the "lemon flavor ...

boiled fish with lettuce, celery and plenty of chilli and Sichuan peppercorns; and freshwater eel in pickled chilli. The pickled dishes are a flavour bomb of salty, spicy and sour notes ...

Start with the soup base itself — what I'm told is a chicken and fish stock flavored with pickled mustard greens. It's worth a try whether you opt for variations featuring boiled beef ...

It was a small bang, however, that created the delicious universe that since January, has been called Boiled Fish. The impact ... the dish’s roots hail from Sichuan Province, these simmering ...

The enormous bowl is filled to the brim with an opaque broth, soured with pickled vegetables and barely concealed fat shards of tender fish. The broth is liberally seasoned with Sichuan ...

Its style of classic Sichuan dishes has made the ... good for two to three people) are the boiled fish in spicy broth, peppercorn fish and pickled vegetable fish. The mildest – in terms of ...