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Sichuan cuisine

Updated: Jul 20, 2017 Print

Dongpo Pig Knuckles



Dongpo Pig Knuckles is a famous dish created by Wang Fu, wife of Su Dongpo, a famous Chinese prolific writer, calligrapher and painter of the Northern Song Dynasty (960-1127). It was named after Dongpo. Dongpo Pig Knuckles is visually appealing as well as delicious. There are other related dishes such as Dongpo Pig Knuckles in ginger sauce and Dongpo Pig Knuckles with soup.

Dongpo Pig Knuckles from Meishan, Sichuan, which is welcomed by diners in China and abroad, selects its 17 ingredients very carefully. There are two ways to eat Dongpo Pig Knuckles. One is to serve with sauce, another is to eat with chicken soup or water seasoned with a pinch of salt and scallions while the knuckles taste better with soybean sauce.

Poached Sliced Meat in Hot Chili Oil


Poached Sliced Meat in Hot Chili Oil is a famous dish of the Han ethnic group and a popular homemade dish in Sichuan cuisine. It was created by Fan Ji’an (1887 - 1982), a famous chef from Zigong, Sichuan in the 1930s.

The reason why it is called “Poached” (Shui Zhu) is that the slices of meat are not fried, but boiled when cooking the dish. Poached Sliced Meat in Hot Chili Oil is a spicy meaty dish made with lean pork, eggs and vegetable oil. It not only helps increase appetite, but also as a source of high quality protein, EFA, vitamin and iron. 

Though Poached Sliced Meat in Hot Chili Oil looks super spicy, it actually doesn’t taste that “terrifying” at all. The sliced pork which is coated with starch and mixed with seasoning tastes tender, smooth and easy to chew. 





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