Cultural Bite
The people of Sichuan are known to be hot blooded, so it’s no surprise that their most commonly used phrase is “can you eat spicy?” Two main varieties of pepper account for Sichuan’s spicy, pungent culinary legacy, La Jiao (Chili Pepper) and Hua Jiao (Sichuan Pepper).
What You’ll Learn
Learn how to make use of the famous chilies and peppercorn infused dishes of China’s Southwest. Brazing, steaming and the legendary ‘Dry Frying’ are all intrinsic to Sichuan’s rich culinary traditions and can be learned in our four mouth-watering Sichuan Culinary Experiences.
Sichuan A
- Gongbao Chicken
- Ma Po Dofu
- Stir Fried Seasonal Vegetables
Sichuan B
- Dry Fried Green Beans
- Sweet and Sour Shredded Potatoes
- Sichuan Style Boiled Beef
Sichuan C
- Fish Fragrant Eggplant
- Spicy Sichuan Cabbage Salad
- Deep Fried Chicken with Dried Chili and Sichuan Peppercorn
Sichuan D
- Mouthwatering Chicken
- Fish Fragrance Pork
- Stir Fried Cauliflower with Black Beans
Sichuan E
- Sichuan Spicy Potato Salad
- Stir-Fried Chicken with Chili
- Pickled String Beans with Minced Pork
Sichuan Vegetarian
- Gong Bao Mushrooms
- Ma Po Tofu
- Dry Fried Green Beans
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Where's Sichuan in China
Testimonials
‘The Hutong is our second home! It’s the first place we tell our friends to visit, when they come to Beijing. We can’t recommend them more highly!’
– The Clinefelters, Scotland
