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Sichuan Soul Recipes
Sichuan Soul is dedicated to recipes of delicious Sichuan cuisine. On Sichuan Soul, you'll find classic Sichuan dishes such as Kung Pao Chicken (宫保鸡丁), Twice-Cooked Pork (回锅肉), and Spicy Boiled Pork (水煮肉片). Learn the essentials of cooking and preparation on Sichuan Heart and use these skills to make the incredible recipes on Sichuan Soul. Many of those recipes require sauces, oils, and basics found on this site. Find dozens of useful recipes by clicking this link: Sichuan Soul Recipes.
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| Spicy Boiled Pork |
Classic Categories:
Meat and Poultry
Learn the skills needed for preparing delicious Sichuan Meat and Poultry dishes. Sichuan Heart has essential information on preparing meat such as in the following guide for Pork Sliver Dishes (肉丝菜肴). Sichuan Heart also has guides on essential skills for Poultry dishes, including tips for making Crispy-Fried Chicken Dishes (干煸鸡菜肴) and for making Boiled Chicken (煮的鸡肉) for cold chicken dishes. There are also a few basic recipes on this site for appetizers like Sizzling-Spicy Five-Spice Chicken Drumettes (香辣五香鸡翅根). Find more recipes by following this link: Meat and Poultry.
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| Sizzling-Spicy Five-Spice Chicken Drumettes |
Fish and Seafood
Seafood will include detailed guides on cutting and preparing various types of Fish and Seafood. A few basic Seafood dishes will also be posted in the future. Currently, you may enjoy this delicious recipe for Fragrant-Spicy Shrimp Skewers (香辣串串虾) and check the following link for other Seafood recipes: Fish and Seafood.
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| Fragrant-Spicy Shrimp Skewers |
Eggs and Tofu
Eggs and Tofu will include various guides and recipes for preparing these items as well as core dishes which utilize them. Recipes can be found by clicking on the following link: Eggs and Tofu.
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| Pan-Fried Eggs |
Vegetables
Learn the skills needed for preparing incredible Sichuan vegetable dishes. One of the most important recipes can be found here for Sichuan Pickled Vegetables (四川泡菜). Other pages in this category focus on cooking vegetables that will be used in other dishes such as the delicious and highly versatile Tiger Skin Green Chilies (虎皮青椒). For more amazing vegetable recipes, click on the following link: Vegetables.
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| Sour-Spicy White Radish |
Noodles
Noodles on Sichuan Heart focus more on Guides to making various types of Noodles and on Noodle Toppings more so than on the completed Noodle Dish. However, Sichuan Heart does cover various types of Stir-Fried Noodle Dishes which are common Street Food Items, such as classic Chengdu Egg Fried Noodles (成都鸡蛋炒面). For more recipes, click on the following link: Noodles.
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| Chengdu Egg Fried Noodles |
Rice
Sichuan Heart will provide many recipes for various steamed and stir-fried Rice dishes. Currently, there is a recipe available for Soy Sauce Fried Rice (酱油炒饭). Check the following link for updates: Rice.
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| Soy Sauce Fried Rice |
Types of Dishes:
Small Dishes
Sichuan boasts a wide range of Small Dishes (小吃). Some, such as Tea Eggs and Braised Eggs, commonly accompany meals as a small side dish or topping. Others are for casual snacking, sweet treats, and cooling snacks to beat the summer heat. Sichuan doesn't really have Dim Sum, but there are popular small dishes like Red Braised Chicken Feet (红烧鸡爪) that could serve this purpose. For more delicious recipes, click the following link: Small Dishes.
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| Tea Eggs |
Street Food Dishes
Street Food Dishes are quick'n'easy dishes served at stalls all over Sichuan. For the best recipes, click on the following link: Street Food.
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| Egg Fried Rice Noodles |
Sweets
Frosted Peanuts (挂霜花生) is a popular treat and quite easy to make. For more delicious snacks and sweets, click the following link: Sweets.
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| Frosted Peanuts |
Pantry Items:
Pickles
Sichuan is famous for its lacto-fremented pickled vegetables known as Paocai. Classic Sichuan Pickles (四川泡菜) are usually made with a variety of ingredients which are lacto-fermented to create Pickled Chilies, Pickled Yard-Long Beans, Pickled White Radish, Pickled Ginger, and Pickled Garlic among others. Some versions of Sichuan Pickles are actually just 'quick' pickled vegetables, meaning that the vegetable is tossed with salt and vinegar and allowed to rest until developing a sour flavor. This would include Sour-Spicy White Radish (酸辣萝卜片). For more recipes on various Sichuan Pickles, click the following link: Pickles.
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| Sichuan Pickles |
Sauces and Oils
A common way to enhance the flavor of Sichuan dishes is by adding Sauces and Oils that have been infused with aromatic flavors. Even something as simple as Soy Sauce can be infused with extra flavor creating Aromatic Soy Sauce that's perfect for noodle dishes. An important part of Sichuan cuisine is flavored oils. Oils such as Chili Oil are the core ingredient in many dishes. Scallion Oil, on the other hand, is considered a 'Brightening Oil' (明油), bringing a bright shine and an extra bit of flavor to any dish. For a thorough list of Sichuan Sauces and Oils, enjoy my article, The Sichuan Pantry: Sauces and Oils. For more detailed recipes and guides, click the following link: Sauces and Oils.
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| Scallion Oil |
Seasonings
Sichuan chefs use a variety of spices and seasonings in their cooking. Much of the spices are fresh, either being used whole or freshly ground. I've created an extensive list of common Sichuan spices in my guide, The Sichuan Pantry: Spices, Aromatics, and Pickles. When not using whole spices, Sichuan chefs use Seasoning mixes made from freshly ground spices. Some of the most famous Seasoning mixes are for Chinese Five Spice Powder and for Chinese Barbecue Seasoning. For more recipes, click on the following link: Seasonings.
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| Chinese Thirteen-Spice Powder |
Soups and Stocks
Chinese stocks generally have simple and pure but rich and high-quality flavor. Stocks are actually just considered Soups in Sichuan and a bowl of simple Stock might be served alongside a meal. Generally, however, Soups will have meat, vegetables, and/ or tofu. The most important stock in a Sichuan chefs arsenal is Advanced Stock (高汤). Advanced Stock is a Pork Bone Broth (骨头汤) that is the basis for most Soup Noodle Dishes. Obviously, Simple Chicken Stock (清炖鸡汤), a clear broth with pure chicken essence, is also quite useful for enhancing many dishes. White Fish Stock (白色的鱼汤) might not have quite so many uses, but it can make for a delicious, healthy soup all on its own. For more recipes, click the following link: Soups and Stocks.
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| Advanced Stock |
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