Chef
Xiaoyan Wu
@xiaoyan_wu
Sichuan food is not about being hottest, it is about balancing numb, sour, and spicy all at once.
- Chengdu
- 30 recipes
- Cooking since July 2026
Recipes
Bai Mi Fan (Chinese Steamed White Rice)
Xiang Gu Men Ji (Braised Chicken with Shiitake Mushrooms)
Suan La Bai Cai (Hot and Sour Napa Cabbage)
Zhu Rou Bai Cai Tang (Pork and Napa Cabbage Soup)
Liang Ban Doufu (Cold Silken Tofu with Scallion Sauce)
Cong You Ban Mian (Scallion Oil Noodles)
Suan Rong Bai Cai (Garlic Stir-Fried Bok Choy)
Zheng Shui Dan (Steamed Egg Custard)
Pai Huang Gua (Smashed Cucumber Salad)
Tu Dou Si (Sichuan Stir-Fried Potato Shreds)
Hong Shao Rou (Red Braised Pork Belly)
Fan Qie Chao Dan (Tomato and Egg Stir-Fry)
Braised Eggplant and Tofu
Honey Garlic Shrimp
General Tso's Chicken
Cashew Chicken
Vegetable Lo Mein
Egg Drop Soup with Tofu
Char Siu Style Pork
Dan Dan Noodles
Chicken Lo Mein
Orange Chicken
Sweet and Sour Chicken
Kung Pao Chicken
Turkey Lettuce Wraps
Mapo Tofu
Beef and Broccoli
Chicken Stir-Fry
Veggie Fried Rice
