CHINA - Sichuan (West)

Szechuan, or Sichuan, is situated in the western interior of China and is famous for its spicy and robust cuisine. The warm, humid climate and rugged landscape made way to sophisticated food-preservation techniques, such as salting, drying and smoking and explosive flavor combinations of hot, sour, sweet and spicy. Peppercorn, dried and pickled chili, nuts are widely used in Sichuan.

[Logo] YCC

[Photo] Martin YanI love the assertive flavors of Sichuanese cuisine. The food is truly a reflection of the geography, hot and hotter. Some Sichuanese friends of mine and I cooked this menu together, we must have gone through an entire box of tissues dabbing the sweat from our brows.

Martin Yan signature

[Logo] YCC

Chef Yan's Weekly Menu

Hot and Sour Dumplings in Chili Broth
Glazed Sichuan Chicken Wings

Singing Hot and Sour Soup

Mu Shu Pork
Garlicky Chicken Peanut Noodles

Seasonal Fruit in Gingered Plum Wine

[Logo] YCC

Ingredients of the Week

Sichuan Peppercorns

Sichuan Preserved Vegetables

[Logo] YCC

[Logo] Yan Can Cook
Visit the Yan Can Cook website.