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Thanks to the support of a wonderful husband, I had the opportunity to attend a special class for foreigners at the Sichuan Institute of Higher Cuisine. The course ran all day for 12 Saturdays. On each Saturday, the class observed a master chef make 3 Sichuan specialties in the morning, and made the dishes for ourselves in the afternoons. I used this site to record the recipes and techniques, as well as share the deliciousness of Sichuan cuisine with interested family and friends.

INGREDIENTS

CUTTING TECHNIQUES

COOKING TECHNIQUES

RECIPES

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