At first glance it may seem that there is little to eat as this dish is prepared with mounds of red chilies and just a little bit of chicken. However the chilies add a dramatic touch and infuse the cubes of chicken with a gentle spiciness. Learn the proper mix of chilies and chicken and how to cook without burning the chili peppers.
Bang Bang Chicken
BANG BANG CHICKEN
Is a favorite cold appetizer dish – made primarily of cooked shreaded chunks of chicken meat covered with a sesame based sauce. The dish got its name from the wooded stick which was used to beat the chicken in order to loosen the fibers of the chicken meat so that it could be torn into slivers by hand. The dish is also called Pang Pang or Bon Bon chicken.
Mo Po Dou Fu
MA PO DOU FU
This well known Sichuan dish was named after the small-pox scarred wife of a Qing Dynasty restaurant owner who prepared it for local workers on their lunch break. It is found on most restaurant menus. The dish can be made with ground beef or pork, which is stir fried with chili oil and chili bean paste. To brighten scallions or leeks are added and then cubes of silken do fu. The dish is served topped with freshly ground sichuan peppercorn giving the diner a tingling sensation even though the do fu is itself quite mild.
DAN DAN MIAN
A noodle dish named after the bamboo shoulder pole (dan) on which street vendors used to carry their noodles, and secret sauces. Generally served in small bowls, as a snack or accompaniment, there are many ways to make up the tangy sauce that goes on top of the noodles, but a key ingredient is ya cai – a pickled vegetable which must be chopped and added to the sauce right before eating.
Dan Dan Mian
Fresh Ingredients for Guo Ba Rou Pian
Fish Flavored Eggplant – nothing to do with fish, but the eggplant is sliced to resemble fish scales
Beef and Scallion Cakes
Cooked Guo Ba Rou Pian – Pork with crispy rice in lychee Sauce
