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| Mo Po Dou Fu |
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MA PO DOU FU This well known Sichuan dish was named after the small-pox scarred
wife of a Qing Dynasty restaurant owner who prepared it for local workers on their lunch break. It is found on most restaurant
menus. The dish can be made with ground beef or pork, which is stir fried with chili oil and chili bean paste.
To brighten scallions or leeks are added and then cubes of silken do fu. The dish is served topped with freshly ground
sichuan peppercorn giving the diner a tingling sensation even though the do fu is itself quite mild. |
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DAN DAN MIAN A noodle dish named after the bamboo shoulder pole (dan) on which street vendors used to carry their
noodles, and secret sauces. Generally served in small bowls, as a snack or accompaniment, there are many ways to make up the
tangy sauce that goes on top of the noodles, but a key ingredient is ya cai - a pickled vegetable which must be chopped and added to the sauce right before eating.
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| Dan Dan Mian |
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| Fresh Ingredients for Guo Ba Rou Pian |
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| Fish Flavored Eggplant - nothing to do with fish, but the eggplant is sliced to resemble fish scales |
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| Beef and Scallion Cakes |
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| Cooked Guo Ba Rou Pian - Pork with crispy rice in lychee Sauce |
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| Tang Cu Pai Gu - sweet-and-sour spare ribs |
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| Lettuce Soup |
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| Pearl Mariko - a Sichuan snack of glutinous rice |
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| La Ban Huang Gua - Spicy cucumber salad |
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