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Sichuan-Style Spicy and Sour Fish
“Cuisine is in China, flavor is in Sichuan.” Sichuan cuisine boasts a rich variety of tastes and complex cooking techniques that produce an array of tempting dishes. The Sichuan-Style Spicy and Sour Fish features a spicy and sour flavor profile. The carp is first blanched and then steamed in a bamboo steamer before being drizzled with a chef-made hot sauce made from spicy bean paste, pickled cowpeas, lantern chili peppers, sugar, and pepper. Finally, it is topped with crushed peanuts, white sesame seeds, and cilantro. The dish offers a delightful mix of fresh fish, rich sauce, sourness, spiciness, sweetness, and umami that is truly unforgettable.

 
▲ The Sichuan-Style Spicy and Sour Fish has a bold and tangy flavor, with tender and melt-in-your-mouth steamed fish. The dry pot eel back is high in protein and low in fat, making it suitable even in hot weather. (Photo provided by the business)

Dry Pot Eel Back
Eel is high in protein and low in fat, making it an excellent choice for summer nourishment. The eel is deboned, cleaned, cut into five-centimeter-long pieces, and deep-fried until crispy. Then, ingredients such as dried chili peppers, sand ginger, star anise, onion, Sichuan peppercorns, and chili oil are stir-fried to release their aroma before adding broth to cook the eel until tender. It is seasoned with sugar, cumin powder, rice wine, and oyster sauce, and finished with a splash of white vinegar and chili oil on the side, garnished with green garlic sprouts. The rich and aromatic flavors of the dry pot stimulate the appetite. Each bite of the crispy and tender eel is spicy and flavorful, perfect for driving away the summer heat.

Roasted Snowflake Pork
Sichuan is located inland, so poultry and livestock are commonly used in Sichuan cuisine. For this dish, Matsusaka pork is selected and prepared using roasting techniques to achieve a bouncy and firm texture. The pork is marinated in miso, sugar, rice wine, and sesame oil for an hour, then roasted in an oven. A thick sauce is made from soy sauce, miso, and chili powder, which is cooled and poured over sliced Matsusaka pork. The dish is finished with toasted sesame seeds, Sichuan peppercorn powder, and seven-spice powder. The mildly spicy sauce stimulates the taste buds, and when paired with the tender, roasted meat, it creates a delicious experience that keeps you coming back for more.

 
▲ The Roasted Snowflake Pork uses Matsusaka pork, and the roasting technique gives the meat a bouncy and firm texture. The Spicy Seafood Noodle Soup is based on chicken broth, with added shredded ginger, celery, and fresh Sichuan peppercorns, resulting in a sweet and savory flavor. (Photo provided by the business)

Spicy Seafood Noodle Soup
Continuing with the sustainable ocean theme, the chef selected refreshing ingredients such as cooling clams, low-calorie and nutrient-rich squid, and collagen-rich farmed grouper to create a light noodle soup perfect for summer. The soup is based on chicken broth, with added shredded ginger, celery, and fresh Sichuan peppercorns. Clams, squid, and farmed grouper are added, followed by noodles to complete the dish. Carefully selected ingredients bring out the natural umami flavors, with layers of seafood gradually delighting the taste buds, filling the mouth with the sweet essence of the ocean’s treasures.

Savory Tofu Pudding
Savory tofu pudding is one of Sichuan’s famous snacks. Compared to the tofu puddings of northern cuisines, Sichuan’s home-style savory tofu pudding has a richer flavor. It often includes minced meat or fresh fish for extra taste. For this dish, the chef uses chicken broth as the base, adds smooth and tender tofu pudding, along with tangy pickled mustard cubes and crispy fried bread cubes. It is seasoned with sesame oil, pepper, and a bit of salt, and finished with crispy fried soybeans, crushed peanuts, and chopped scallions. A spoonful of the smooth, white tofu pudding is paired with golden, rich chicken broth, golden bread cubes, and a touch of crispy green pickled mustard, peanuts, and scallions—offering a delicious combination of crispy, tender, savory, and smooth flavors that soothe the heart on a hot summer day.

%Savory tofu pudding is a famous Sichuan snack. Unlike the tofu puddings in northern Chinese cuisines, Sichuan’s version has a richer taste. It usually includes minced meat or fresh fish for added flavor. This version uses chicken broth as the base. (Taiwan, provided by the reporter)