Comments for China Sichuan Food

Comment on Boiled Pork – White Cut Pork by Yg

Yg — Sat, 18 Apr 2026 02:46:49 +0000

Nice & simply white cut pork, parents usually cook it for the praying of chinese traditional ceremony, like Tomb Sweeping Day, Mid-Autumn, Chung Yeung, Lunar year end, etc. For dipping sauces, I like garlic + sichuan pepper (蒜泥白肉), even Sichuan not my hometown.

Comment on Kung Pao Shrimp (Kung Pao Prawn) by Elaine

Elaine — Thu, 16 Apr 2026 06:50:56 +0000

In reply to Renee. This step should involve adding large scallions and toasted peanuts. I have corrected it—thank you for pointing that out.

Comment on Chinese Yu Xiang Eggplant Recipe by Elaine

Elaine — Thu, 16 Apr 2026 06:39:01 +0000

In reply to Renee. This was a writing error; it has been corrected.

Comment on Hot and Sour Noodles- Suan La Fen by Elaine

Elaine — Thu, 16 Apr 2026 06:24:10 +0000

In reply to Renee. Yes, add it in batches.

Comment on Liangpi – Cold Skin Noodles by Elaine

Elaine — Thu, 16 Apr 2026 06:22:35 +0000

In reply to Renee. This is too complex for non-Chinese, making it difficult to get started.

Comment on Singapore Mei Fun – Chow Mei Fun by Elaine

Elaine — Thu, 16 Apr 2026 03:59:36 +0000

In reply to Renee. yes, I use two garlic cloves. Each time of frying, you can adjust the oil amount.

Comment on Mala Dry Hot Pot – Mala Xiang Guo by Elaine

Elaine — Thu, 16 Apr 2026 03:56:22 +0000

In reply to Renee. Thanks Renee! I have already updated the recipe.

Comment on Liangpi – Cold Skin Noodles by Elaine

Elaine — Thu, 16 Apr 2026 03:52:28 +0000

In reply to Renee. Follow the video.

Comment on Szechuan Dry Fried Green Beans (Simplified version) by Elaine

Elaine — Thu, 16 Apr 2026 03:52:01 +0000

In reply to Renee. Renee, I use erjing tiao most frequently in my kitchen.