Please look over the menu and discover which dishes you would like to explore. Even though some of the dishes are from the region of Sichuan and are spicy hot, they can also be prepared with any level of heat you wish. After you have an idea of which dishes you would like for your dinner party we can discuss the dinner and all of your requirements and special needs if any. There are many dishes not listed here that I prepare also, so give me a call and we can begin to plan your special dinner.
宫保鸡丁
Kong Pao Chicken----one of Sichuan's most famous culinary masterpieces----features succulent diced chicken breast, green onions and crunchy peanuts flash-fried in an original sweet and sour sauce that is as spicy as you want it with chili peppers and Sichuan peppercorns that will leave your mouth tingling pleasantly. During the infamous Chinese Cultural Revolution the name of this dish had to be changed in order to be politically correct---the term Gong Bao referred to an official in the Qing Dynasty era so had to be done away with and simply called "spicy chicken"---although today the name has returned and no one has to go to jail for mentioning the name of the dish. This dish can also be prepared with shrimp if you wish.
麻婆豆腐
Ma Po Dou Fu----This truly spectacular Sichuan dish epitomizes the loved flavors of the region. Featuring soft tofu gently braised in a fermented broad bean sauce, crispy fried ground pork and green onion that provides a bit of heat and topped off with a healthy sprinkling of Sichuan peppercorn that will transform your lips into a marvelous tingling state. Served with a generous portion of the best quality steamed sushi rice----a real comfort food.
辣子鸡---La Zi Ji---Chicken and Chilis by appearance looks to have enough chilis to melt an iceberg, however it is actually just slightly spicy. The chilis provide a nicely spiced sauce with some Sichuan peppercorn tingling action to flavor the succulent chunks of chicken breast meat and crispy celery. Served with steamed white sushi rice.
水煮牛肉--Shui Zhu Niu Rou has a name that makes many laugh. "Water Boiled Beef" is quite different than what the dish really is---a spicy-hot monster meant for the lovers of the chili pepper and Sichuan peppercorn. Served with a mountain of steamed white rice that'll help put out the flames. This dish can be made without the heat but will still retain a "little" bit of heat from the chilis in the sauce.
鱼香虾--Yu Xiang Xia---"Fish-Flavored Shrimp"!! This is another oddly named dish. Originally in Sichuan a certain sauce was made for fish and in later years no matter what the ingredients it is still called "Fish-Flavored--whatever" :) This dish will rock your taste buds with pickled chilis, garlic and ginger, and perfectly cooked jumbo shrimp. This dish can be prepared with varying heat levels according to your taste.
台湾牛肉面--Taiwan Niu Rou Mian, Taiwan Beef Noodle Soup---This soup is the mother of all comfort food soups----Beef flank braised for two hours in a rich and sultry broth that includes star anise, combined with homemade hand-stretched wheat noodles and crispy veggies topped with cilantro.
四川炒饭--Sichuan Chao Fan----Sichuan Fried Rice---There is fried rice, then there is FRIED rice---the kind that incorporates many layers of flavors from sweet to salty to a hint of chilis and bean sauce. Prepared with fresh garden veggies and cilantro.
红烧肉--Hong Shao Rou----Red Braised Beef----Beef short ribs braised for two hours to create a heavenly broth and fall off the bone tender juiciness over steaming hot white sushi rice and crispy fresh veggie salad.
凉粉----Liang fen is an appetizer that one must try to experience a true Sichuan treat. It is made with meng bean starch and is made into a gelatinous noodle drizzled with a sweet and sour sauce, peanuts and cilantro. A nice starter for any meal.
四川芝麻面---Sichuan Zhi Ma Mian---Sichuan Sesame Noodles is an extravagant dish of homemade wheat pasta noodles, Sichuan smoked bacon and a sesame sauce that will blow your mind to bring em all together. Topped with fresh feta cheese and cilantro.
新疆大盘鸡--XinJiang Da Pan Ji---XinJiang is a massive province in China's southwest where the Uighur ethnic people live. Da Pan Ji---"Big Plate of Chicken"---not exactly a very exciting name---BUT oh what a culinary experience. Slowly braised dark meat Chicken with spices like star anise and fresh chilis and Sichuan peppercorn----incorporated with potato slices and fresh homemade hand-stretched wheat noodles. A very hearty dish and a must try.
Sweet and Sour Chicken, Fish or Shrimp--This is a traditional Sweet & Sour dish with green pepper, onion, pineapple with fresh garlic and ginger undertones. Served with white rice.
Coconut Milk Curry Chicken with homemade WIDE noodles--From the Straits of Malacca and throughout SE Asia dishes sing with flavors of mingling Chinese, Indian and Thai cuisine. Coconut milk curry is a true comfort food with fresh vegetables served with homemade wide wheat noodles.
Dragon Wings --These wings will change your life. Sweetness, Spicy and truly can be inhaled in seconds if not careful. Only available when deep frying capabilities exist.
Philippine Pork or Chicken Adobo with fresh Pan de Sol bread rolls--Philippine Pork or Chicken adobo is a marvelous montage of classic Chinese braising with the additional pleasure of a vinegar component providing a wide range of flavors. Philippine Pan de Sol----bread of the sun---dinner rolls are famous and unforgettable and is a perfect compliment to this traditional dish.
Sichuan smoked bacon and crispy fried goat cheese and mustard greens dumplings--This is one of my fusion dishes, bringing together my homemade Sichuan smoked bacon with mustard green and goat cheese dumplings pan fried to perfection.
Sichuan Pickled Chili Chicken & Zucchini----This dish brings some of the best flavors of Sichuan right to your home----an enticing marriage of garlic and ginger with pickled chilis along with succulent cubed chicken breast and farm fresh zucchini will convert you to the cuisine of Sichuan forever.
Brazilian Flan--A great old friend from Manaus Brazil taught me how to make this dessert many years ago. A custard baked to sweet perfection with a caramel sauce perfect to finish off a great meal.
My Mom's Asian Coconut Milk Rice Pudding--There is rice pudding, and then there is my Mom's rice pudding! This coconut milk rice pudding is creamy and wonderful with various dried fruits within.
There are MANY more menu options and new dishes I am now preparing, so the sky is the limit!
宫保鸡丁
Kong Pao Chicken----one of Sichuan's most famous culinary masterpieces----features succulent diced chicken breast, green onions and crunchy peanuts flash-fried in an original sweet and sour sauce that is as spicy as you want it with chili peppers and Sichuan peppercorns that will leave your mouth tingling pleasantly. During the infamous Chinese Cultural Revolution the name of this dish had to be changed in order to be politically correct---the term Gong Bao referred to an official in the Qing Dynasty era so had to be done away with and simply called "spicy chicken"---although today the name has returned and no one has to go to jail for mentioning the name of the dish. This dish can also be prepared with shrimp if you wish.
麻婆豆腐
Ma Po Dou Fu----This truly spectacular Sichuan dish epitomizes the loved flavors of the region. Featuring soft tofu gently braised in a fermented broad bean sauce, crispy fried ground pork and green onion that provides a bit of heat and topped off with a healthy sprinkling of Sichuan peppercorn that will transform your lips into a marvelous tingling state. Served with a generous portion of the best quality steamed sushi rice----a real comfort food.
辣子鸡---La Zi Ji---Chicken and Chilis by appearance looks to have enough chilis to melt an iceberg, however it is actually just slightly spicy. The chilis provide a nicely spiced sauce with some Sichuan peppercorn tingling action to flavor the succulent chunks of chicken breast meat and crispy celery. Served with steamed white sushi rice.
水煮牛肉--Shui Zhu Niu Rou has a name that makes many laugh. "Water Boiled Beef" is quite different than what the dish really is---a spicy-hot monster meant for the lovers of the chili pepper and Sichuan peppercorn. Served with a mountain of steamed white rice that'll help put out the flames. This dish can be made without the heat but will still retain a "little" bit of heat from the chilis in the sauce.
鱼香虾--Yu Xiang Xia---"Fish-Flavored Shrimp"!! This is another oddly named dish. Originally in Sichuan a certain sauce was made for fish and in later years no matter what the ingredients it is still called "Fish-Flavored--whatever" :) This dish will rock your taste buds with pickled chilis, garlic and ginger, and perfectly cooked jumbo shrimp. This dish can be prepared with varying heat levels according to your taste.
台湾牛肉面--Taiwan Niu Rou Mian, Taiwan Beef Noodle Soup---This soup is the mother of all comfort food soups----Beef flank braised for two hours in a rich and sultry broth that includes star anise, combined with homemade hand-stretched wheat noodles and crispy veggies topped with cilantro.
四川炒饭--Sichuan Chao Fan----Sichuan Fried Rice---There is fried rice, then there is FRIED rice---the kind that incorporates many layers of flavors from sweet to salty to a hint of chilis and bean sauce. Prepared with fresh garden veggies and cilantro.
红烧肉--Hong Shao Rou----Red Braised Beef----Beef short ribs braised for two hours to create a heavenly broth and fall off the bone tender juiciness over steaming hot white sushi rice and crispy fresh veggie salad.
凉粉----Liang fen is an appetizer that one must try to experience a true Sichuan treat. It is made with meng bean starch and is made into a gelatinous noodle drizzled with a sweet and sour sauce, peanuts and cilantro. A nice starter for any meal.
四川芝麻面---Sichuan Zhi Ma Mian---Sichuan Sesame Noodles is an extravagant dish of homemade wheat pasta noodles, Sichuan smoked bacon and a sesame sauce that will blow your mind to bring em all together. Topped with fresh feta cheese and cilantro.
新疆大盘鸡--XinJiang Da Pan Ji---XinJiang is a massive province in China's southwest where the Uighur ethnic people live. Da Pan Ji---"Big Plate of Chicken"---not exactly a very exciting name---BUT oh what a culinary experience. Slowly braised dark meat Chicken with spices like star anise and fresh chilis and Sichuan peppercorn----incorporated with potato slices and fresh homemade hand-stretched wheat noodles. A very hearty dish and a must try.
Sweet and Sour Chicken, Fish or Shrimp--This is a traditional Sweet & Sour dish with green pepper, onion, pineapple with fresh garlic and ginger undertones. Served with white rice.
Coconut Milk Curry Chicken with homemade WIDE noodles--From the Straits of Malacca and throughout SE Asia dishes sing with flavors of mingling Chinese, Indian and Thai cuisine. Coconut milk curry is a true comfort food with fresh vegetables served with homemade wide wheat noodles.
Dragon Wings --These wings will change your life. Sweetness, Spicy and truly can be inhaled in seconds if not careful. Only available when deep frying capabilities exist.
Philippine Pork or Chicken Adobo with fresh Pan de Sol bread rolls--Philippine Pork or Chicken adobo is a marvelous montage of classic Chinese braising with the additional pleasure of a vinegar component providing a wide range of flavors. Philippine Pan de Sol----bread of the sun---dinner rolls are famous and unforgettable and is a perfect compliment to this traditional dish.
Sichuan smoked bacon and crispy fried goat cheese and mustard greens dumplings--This is one of my fusion dishes, bringing together my homemade Sichuan smoked bacon with mustard green and goat cheese dumplings pan fried to perfection.
Sichuan Pickled Chili Chicken & Zucchini----This dish brings some of the best flavors of Sichuan right to your home----an enticing marriage of garlic and ginger with pickled chilis along with succulent cubed chicken breast and farm fresh zucchini will convert you to the cuisine of Sichuan forever.
Brazilian Flan--A great old friend from Manaus Brazil taught me how to make this dessert many years ago. A custard baked to sweet perfection with a caramel sauce perfect to finish off a great meal.
My Mom's Asian Coconut Milk Rice Pudding--There is rice pudding, and then there is my Mom's rice pudding! This coconut milk rice pudding is creamy and wonderful with various dried fruits within.
There are MANY more menu options and new dishes I am now preparing, so the sky is the limit!