Water boiled beef or spicy oil poached beef is known in ... using ginger, garlic, chili bean paste, and Sichuan chilies. You can use water or beef stock to add to those ingredients.

Mapo tofu is one of the most well-known dishes from Sichuan ... Fermented bean paste, or doubanjiang, adds umami to the dish. The area is known for being humid, so people eat spicy food to get ...

Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fi ...

Firm tofu is not just a canvas but an essential part of the dish, absorbing the rich, spicy sauce. The combination of chili paste, bean paste, and Sichuan peppercorns ensures the dish has depth ...

There was also another theory: That the quasi-Japanese-Sichuan restaurant surpassed every other Chinese ... Silky cubes of tofu slicked in an intense meat gravy with an overload of preserved bean ...