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Maoxuewang
In the sprawling, mountainous city of Chongqing, where the Yangtze and Jialing rivers converge and the air hums with the energy of one of China’s most vibrant metropolises, there is a dish that embodies the city’s spirit like no other. Its name is maoxuewang (毛血旺). Often translated as “tripe and duck blood in chili…
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Laziji
If you have ever eaten laziji (辣子鸡) – spicy chicken with chilies – you know the drill. A massive plate arrives, piled high with a blazing red mountain of dried chilies and Sichuan peppercorns. Somewhere in that sea of red, small, golden-brown nuggets of crispy chicken are hiding. The dish is less a meal…
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Long Chaoshou: The “Dragon Wonton”
In the bustling streets of Chengdu, the capital of Sichuan Province, one snack reigns supreme. Its name is Long Chaoshou (龙抄手), which translates to “Dragon Wonton.” But don’t let the name fool you – there’s no dragon meat in this dish, and the founder wasn’t surnamed Long either. Instead, this iconic wonton is a…
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Chongqing Hot and Sour Noodles
In the sprawling, mountainous city of Chongqing, where the Yangtze and Jialing rivers converge and the air hums with the energy of one of China’s most vibrant metropolises, there is a bowl of noodles that has captured the hearts of millions. Known as suān là fěn (酸辣粉), or “hot and sour noodles,” this humble…
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Fuqi Feipian
If you ever find yourself at a Sichuan restaurant, you might notice a dish on the menu with a puzzling name: Fuqi Feipian (夫妻肺片). A direct translation would be “husband-and-wife lung slices” – which sounds alarming, misleading, or both. In fact, the dish contains no lung at all. And while the “husband and wife”…
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Mala Xiangguo
In the fiery, flavor-packed world of Sichuan and Chongqing cuisine, few dishes are as exciting – or as endlessly customizable – as mala xiangguo (麻辣香锅). Often translated as “spicy stir-fry hot pot” or simply “spicy dry pot,” this dish is a symphony of heat, aroma, and texture that has taken China by storm and…