The 'Fiery' Sichuan

Sichuan cuisine is well known for its fiery yet mouth-watering fare that starts with simple warm and cold appetizers to grand meaty items.
Crispy spring rolls with a vegetable filling comprising of shredded cabbage, carrots and glass noodles, served with a bowl of soy sauce, is just to name the simplest one.

Spring Rolls

Cucumber with mustard and delicate preserved egg, crispy chicken in black bean sauce, pork lung in chilli sauce and crispy fried larval fish can also be considered   to be Sichuan delicacies. .
Main dishes are usually fiery; the usp of Sichuan cuisine. Grandma’s Chicken, and its mind blowing appearance can grace any table any day. A finger licking preparation of diced chicken cooked in garlic and soy sauce is artistically served along with sliced green and red chilli, bringing in a colourful effect and to add to the beauty were blanched bok choy that surrounded the dish. The ‘fiery’ factor comes from the handsomely garnished fagara, the Sichuan pepper.

Grandma's Chicken

The dish was delectable and one bite into one of those ‘atom bombs’ (my moniker for the ‘huajiao’ or fagara) the entire mouth goes numb. But that’s how it actually should be and the green and red chilli added fire to the already ‘hot’ aspect and don’t ever think that water or soft drinks can be a savior to this spicy effect…just a couple of spoonfulls of the Sichuan fried rice can actually work wonders. The rice is simple; white and made with scallop, shrimps, egg white, ham and canopy.


The Sichuan province of China does have a good collection of lamb dishes; lamb strips cooked in soy sauce and chilli oil is one such dish that normally melts in the mouth. The oil content is a bit on the higher side in this dish, but I guess some items need to be cooked in special ways. The portion of the cooked lamb is usually served on a bed of shredded cabbage.

Fried Rice

After a fair share of chillies, the bong taste bud may just want a taste of fish which is usually cooler. Barbecued eel is a pleasantly flavoured and the steamed river fish item. Initially it might taste a bit bland but a special sauce, a combination of soy, garlic and sugar is poured onto the fish covering every part of its white flesh and then garnished it with thinly sliced scallions, carrots and cabbage. The end result is marvelous.
Since no Chinese meal is considered to be complete without a noodle, don’t forget to sample a plateful of fried noodles with shrimp and vegetables. 

Barbecued Eel