A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.

A Chinese cold dish made with blanched al dente potato 'threads', seasoned with sharp, zingy vinaigrette and richly aromatic chili oil. Slightly spicy, refreshing, and crisp-crunchy to the bite.

This fuqi feipian recipe is a quintessential Sichuan specialty—sliced beef and tripe in a singularly addictive, spicy, mouth-numbing sauce.

Chinese cold noodles (or liang mian) are perfect for warm summer days.

This easy spicy bamboo shoot salad can be served as an appetizer (either cold or at room temperature). You can also serve it as a side dish with other stir-fries, braises, etc.

This Chinese version of a cucumber and garlic salad, 凉拌黄瓜 (liángbàn huángguā), is enjoyed throughout the year. Part of our Sichuan Recipe Box!

Chinese lettuce is crisp and nutritious, and makes a delicious cold salad. Er jing tiao chilies and Sichuan peppercorns add a bit of spice.

Tofu skin is a traditional Chinese soy product, a kind of food made from beans. Today I will share a tofu skin salad recipe.

Liang Pi (cold skin noodles) seasoned with sauce and chilli oil, and garnished with cucumber, fresh chilli and coriander.

I just recently traveled back to Taiwan and the weather here is getting slightly intolerable. I can sweat within minutes just by standing an...