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Water Boiled Fish

 

Water Boiled Fish

水煮鱼 shuǐ zhǔ yú This is a classic Chongqing dishes. The words “water-boiled” are deceiving. This is not a bland dish by any means. Everything about it is hot, hot, hot!

Fried Rice

 

Fried Rice

炒饭 chǎofàn Fried rice is a popular component of Chinese cuisine. It originated as a home dish from China around 4000 BC, made from cold leftover rice fried with other leftover ingredients. It is sometimes served as the penultimate dish in Chinese banquets.

Tiger-Skin Green Peppers

 

Tiger-Skin Green Peppers

In Sichuan restaurant eating this dish is a bit of a gamble because it looks as sweet and mild as bell peppers but so hot they’ll leave you gasping.

Beef & Celery Stir-fry

 

Beef & Celery Stir-fry


西 芹 炒 牛 肉 xī qín chǎo niú ròu The combination of beef and celery has a wonderfully fresh taste to it.

Ma Po Tofu

 

Ma Po Tofu

麻婆豆腐 má pó dòu fu Ma po dou fu is named after the smallpox-scarred wife of a Qing Dynasty restaurateur. And the Sichuan pepper will make your lips tingle pleasantly, and the tender tofu will slip down your throat. It’s rich and warming, a perfect winter dish.


 

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