Sichuan Heat Application

Gan Bian (干煸) — Sichuan Dry-Frying: Green Beans and Beef

Gan bian (干煸, literally dry-fry or dry-stir-fry) is a Sichuan technique in which ingredients are coo…

Mapo Eggplant (鱼香茄子 Yu Xiang Qie Zi) — Fish-Fragrant Eggplant

Yu xiang qie zi (鱼香茄子, fish-fragrant eggplant) applies the yu xiang (fish-fragrant) sauce technique …

Ma Po Tofu — The Chengdu Professional Method

This entry focuses on the professional Chengdu restaurant method for mapo tofu — specifically the sm…

Mapo Tofu Variations — Vegetarian, Seafood, and Regional Adaptations

Beyond the canonical pork-based Sichuan mapo tofu (see main entry), there exist numerous important r…