Five Must-try Sichuan Dishes in Spring Festival
By Chengdu Panda Asian Food Festival

Five most popular local dishes for the New Year reunion banquet.

Twice Cooked Pork

Ingredient: pork hind leg or pork belly

Taste: richly flavory but not greasy, delicious and refreshing

Kung Pao Chicken

Ingredients: chicken breast, crispy peanuts, diced celtuce or cucumber

Taste: fresh, moderate spicy, sour and sweet. Every bite delivers rich texture and lingering taste

Fish-flavored Shredded Pork

Ingredients: pork (more lean meat preferred), black fungi, sliced celtuce, pickled chili pepper

Taste: balanced tastes of the salty, sour, sweet and spicy flavors. The smell of ginger, scallion and garlic brings unforgettable experience. An example of the mastery in taste combination of Sichuan cuisine.

Sliced Beef in Hot Chili Oil

Ingredients: Lean beef and vegetables

Taste: spicy and pungent flavors will bring you an extremely stimulating experience. Fresh, soft and tender beef slices can fully satisfy your palate.

Mapo Tofu

Ingredients: tofu and beef

Taste: numbing, spicy, salty, fresh, hot, tender and crispy


Chinese Cabbage in Clear Broth

The first sight of the dish may get you perplexed: how is it possible―a few pieces of cabbage in the water be a famous dish? However, the seemingly ordinary dish is a classic in Sichuan cuisine and is only served in top restaurants.

To be specific, the essence of the dish is in the clear soup. The so-called clear soup is prepared for 9-10 hours with chicken, ham, pig bones and so on. Then, all the ingredients is removed from the soup (now as clear and plain as boiled water, but with all the essence of the ingredients in it) before the cabbages leaves added in.

The cabbage in the clear broth is then steamed before served.