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A sweet art — sugar painting

2012-03-13 15:40:18

In and around Sichuan province, one can often find folk artists producing sugar paintings with liquid sugar along the streets, in the parks, and around the schools.

Beef in Chili Sauce (Fuqi feipian)

2012-03-13 14:06:00

Beef in Chili Sauce is one of the most popular Sichuan dishes—beautiful in color, soft and tender, aromatic and spicy.

Dishes served for White Dew

2012-03-13 13:48:14

White Dew indicates the real start of cool weather. We have to avoid ignoring some seasonal diseases.

Dongpo ink fish

2012-03-12 17:28:39

Dongpo ink fish is a well-know traditional Sichuan dish that got its name from the famous poet Su Dongpo of the Song Dynasty.

Mapo Tofu

2012-03-12 16:28:39

Mapo Tofu was first created in the Qing Dynasty by a freckled woman in Chengdu.

Eight-treasure rice pudding

2012-03-12 16:28:05

Eight-treasure rice pudding is a specialty of southern Sichuan—tender, sweet and not greasy.

Stick-beaten chicken shreds

2012-03-12 16:17:26

Stick-beaten chicken shreds is a well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644).

Kungpao Chicken

2012-03-12 14:53:02

A noted Sichuan dish with a long history, Palace-teacher's diced chicken was first created by a Sichuan governor Din Baozhen in the Qing Dynasty(1616—1911).

Sichuan Hotpot: History

2012-03-12 13:48:28

The hotpot was created during the Shang (16th century-11th century BC) and Zhou (11th century-256 BC) dynasties.

Chongqing Hotpot

2012-03-12 10:47:05

Hotpot is the most famous and favorite dish in Chongqing, noted for its peppery and hot taste.

Mapo tofu - Chen Mapo's tofu

2012-03-09 16:28:40

Mapo tofu (stir-fried tofu in hot sauce) was created by the wife of a small restaurant owner named Chen Senfu in Qing Dynasty (1644-1911).

Why Sichuan cuisine is 'hot'

2012-03-07 16:02:08

Sichuan's damp air and overcast skies help explain this mountain-locked province's famed mind-blowing spicy cuisine.

Memories are made of these

2012-02-27 15:07:02

There is food you eat and forget. And there is food you eat and remember, like the meal I had at Rua Do Cunha Macao Hot Pot Restaurant. The well-marbled beef and the beef tendons we ate were full of flavor, and drew us back like epicurean magnets.

Tradition with fashion

2012-02-27 12:54:49

Kenny Fu started culinary training as a Western chef, then got exposed to classical Chinese elements in a fusion restaurant. He has now gone full circle.

Cooking is fun, cooking is simple, cooking is enjoyable

2011-12-09 13:23:56

Standing between Shicha Lake and Xihai Lake, No 44 Private Kitchen is featured with its creative dishes, the environment of courtyard dwellings and location in the Hutong.

Where tradition meets innovation - for dinner

2011-12-04 17:23:29

Shi Wang Fu (The Imperial Residence of Food) is the newest venture of the centuries' old Quan Ju De Group - and is one that embodies contemporary innovations on the company's traditional modus operandi.