Kitchens around the world
Sichuan Recipes
Sichuan cooking is bold, savory and full of spice. Try warming dishes with chili, garlic and that tingly pepper flavor.
About Sichuan
Sichuan food is known for big, layered flavor. Heat from chili is often paired with the tingly, citrusy feel of Sichuan peppercorns. Many dishes also bring in garlic, ginger, scallions and a little sweetness or tang to round things out.
Key ingredients include doubanjiang (spicy fermented bean paste), dried chilies, Sichuan peppercorns, black vinegar and chili oil. Dry-frying, quick stir-frying and braising are common. Compared with Cantonese cooking, which keeps flavors light and lets the main ingredient shine, Sichuan cooking is bolder and more seasoned.
Questions folks ask
Is Sichuan food always very hot?
No. Many dishes are mild or only gently spicy. You can change the amount of chili to suit your family.
What are Sichuan peppercorns?
They are the dried husks of a berry, not true peppers. They give a light, tingly, citrusy feel in the mouth.
What can I use instead of doubanjiang?
There is no exact swap, but a mix of miso and chili sauce can come close in a pinch. It is worth finding the real thing if you cook Sichuan often.
Kitchen tips
- Toast whole Sichuan peppercorns in a dry pan until fragrant, then grind them for the best flavor.
- Fry doubanjiang in oil for a minute before adding other things. It deepens the taste.
- Use fewer dried chilies if you want less heat. Many are used for aroma more than fire.
- Serve spicy dishes with plain steamed rice to cool things down.
- Taste before you add salt, since the bean paste is already salty.