This cuisine is mainly based on home-style dishes, using ingredients mainly from daily staples. Its characteristic is the emphasis on red flavor, with a combination of spicy, numbing, and fragrant. It's a great choice for accompanying rice!

Mapo Duck Guts

Ingredients: 1200g duck blood, 200g eel, 200g yellow throat, 200g pig's belly, 200g luncheon meat, 250g lettuce leaves, 250g bitter melon, 5g salt, 5g Sichuan peppercorns, 20g dried chili peppers, 15ml soy sauce, 30ml vegetable oil, 800ml broth

Steps:

1. Cut the duck blood and luncheon meat into 1cm thick, 4cm square pieces.

2. Eel is skinned and gutted, then cut into 5cm segments.

3. Yellow throat is cut into comb-like strips.

4. Bitter melon is washed and sliced.

5. Lettuce leaves and bitter melon are washed and prepared.

6. Put the duck blood, eel, yellow throat, and white throat into a pot, add soy sauce, ginger, garlic, eight spices, five peppercorns, twenty chili peppers, and 800ml of broth. Simmer for 40-60 minutes until the duck blood is tender.

7. Remove the duck blood and cut it into pieces. Put the pieces into a pot and dry-fry over medium heat until the surface is slightly wrinkled and oil comes out.

8. Add the cut duck blood and bitter melon, and season with salt to taste.

Kung Pao Chicken

Ingredients: 500g chicken, 100g chili peppers, 10g dried chili peppers, 100g green peppers, 50g shallots, 5g soy sauce, 30ml vegetable oil, 15g ginger, 15g garlic, 5g sesame seeds, 15ml light soy sauce, 15ml old soy sauce, 15ml oyster sauce, 15ml sugar, 5g white pepper

Steps:

1. Cut the chicken into 3cm cubes.

2. Add a little oil to the pot and heat it up. Stir-fry the chili peppers, dried chili peppers, ginger and garlic until fragrant.

3. Add the chicken cubes and stir-fry until cooked through.

4. Add the seasoning, stir-fry until the sauce has thickened.

Braised Pork Potatoes

Ingredients: 500g pork belly, 300g potatoes, 1 onion, 2 green peppers, 5g salt, 5g Sichuan peppercorns, 5g dried chili peppers, 30ml vegetable oil, 30ml light soy sauce, 30ml old soy sauce, 30ml oyster sauce, 30ml sugar, 5g ginger

Steps:

1. Cut the pork belly into 3cm cubes.

2. Cut the potatoes into 3cm cubes.

3. Cut the onion into 3cm cubes.

4. Cut the green pepper into 3cm cubes.

5. Heat up the oil in the pot and stir-fry the pork belly until it's slightly wrinkled and oil comes out.

Dry Fried Spicy Chicken

Ingredients: 500g chicken, 100g chili peppers, 10g dried chili peppers, 100g green peppers, 5g soy sauce, 30ml vegetable oil, 15g ginger, 15g garlic, 5g sesame seeds, 15ml light soy sauce, 15ml old soy sauce, 15ml oyster sauce, 15ml sugar, 5g white pepper

Steps:

1. Cut the chicken into 3cm cubes.

2. Add a little oil to the pot and heat it up. Stir-fry the chili peppers, dried chili peppers, ginger and garlic until fragrant.

3. Add the chicken cubes and stir-fry until cooked through.

4. Add the seasoning, stir-fry until the sauce has thickened.

Mapo Tofu

Ingredients: 500g tofu, 150g minced beef, 30g Doubanjiang (fermented broad bean paste), 8g Sichuan peppercorns, 8g dried chili peppers, ginger, garlic, vegetable oil, salt, sugar, sesame seeds, a little oyster sauce

Steps:

1. Cut the tofu into 1cm thick, 4cm square pieces.

2. Minced the beef.

3. Heat the oil in the pot and fry the Sichuan peppercorns and dried chili peppers until fragrant.

4. Add the minced beef and stir-fry until cooked through.

5. Add a little water and simmer for 2-3 minutes.

6. Add the tofu blocks and simmer for 4-5 minutes, until the tofu is fully flavored.

7. Add a little cornstarch slurry to thicken the sauce.

Water Boiled Beef

Ingredients: 250g beef chuck, 150g green onions, 150g white cabbage, 100g celery, 15g dried chili peppers, 40g Doubanjiang (fermented broad bean paste), vegetable oil, salt, pepper, bean sprouts, beef broth

Steps:

1. Cut the beef into 5cm long, 3cm wide slices.

2. Chop the green onions, white cabbage, and celery into 6.5cm segments and blocks.

3. Heat oil in the pot and fry the dried chili peppers and Sichuan peppercorns until fragrant.

4. Add the beef and stir-fry until it's slightly wrinkled and oil comes out.

5. Add the white cabbage and celery andfry until softened.

6. Add the Doubanjiang and stir-fry until fragrant.

7. Add the beef broth and simmer for 5 minutes.

8. Add the bean sprouts and cook until tender.

9. Season with salt and pepper to taste.

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240-60

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