Inspiration & Ingredients for Sichuan Cooking
Latest Recipes
How to Cook With Yacai & Zhacai Pickles
Stir-Fried Pork Slivers With Pickled Mustard (Zhacai Rousi, 榨菜肉丝)
Deep Dive: Making Chinese Pickles and Ferments
Hunan Pickled Chilies With Garlic (Duojiao, 剁椒)
How to Cook With Chinese Black Vinegars
Sweet-and-Sour Pickled Garlic (Tangcu Suan, 糖醋蒜)
Beef, Lamb & Game
Hui-Style Stir-Fried Beef With Pickles (Suancai Chao Niurou; 酸菜炒牛肉)
How to Cook With Chinese Noodles
Yibin Fresh-Chili Beef Noodles (Shengjiao Niurou Mian, 生椒牛肉面)
Welcome!
The Mala Market imports all the premium ingredients you need to make Sichuan food, and on these recipe pages you’ll find inspiration and instruction for using them. Search our recipes by ingredient (menu: Pantry How-To) for an introduction to Sichuan specialty products, how to prep, use and store them, and numerous recipes that feature each one.
The recipes come from four mother-daughter teams with roots in China and include both homestyle cooking and restaurant dishes adapted to home kitchens—from Sichuan, Yunnan, Jiangnan and beyond. You’ll also find stories from immigrant, first-gen and adoptive families and their tips for finally making Chinese food at home that matches up to eating in China. We’re glad you’ve joined us!
Sichuan Classics
Regional Chinese Noodles
How to Cook With Chinese Noodles
Cantonese Steak Chow Fun (Ft. Dried Ho Fun Noodles)
How to Cook With Chinese Noodles
Chongqing Suanlafen (酸辣粉) Sour and Spicy Sweet Potato Noodles
How to Cook With Chinese Noodles
Sichuan Dandanmian ft. Yacai (Dandan Noodles, 担担面)
How to Cook With Chinese Noodles
No Sweet Sour: Yunnan Small Pot Rice Noodles (Xiaoguo Mixian, 小锅米线)
How to Cook With Chinese Noodles
Introducing Zajiang Noodles (Zajiangmian, 杂酱面), Chengdu’s Favorite Noodle
How to Cook With Chinese Noodles
Mapo Eggplant Noodles ft. Dried Knife-Cut Noodles
Explore Our Guides to Cooking With Sichuan Ingredients
Shop The Mala Market
Find these bestsellers and more Sichuan Heritage Products and China Time-Honored Brands in our shop
Cooking With Pixian Doubanjiang
Beef, Lamb & Game
Sichuan Water-Boiled Beef (Shuizhu Niurou, 水煮牛肉)
Fish & Seafood
Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish
Cooking With Chinese Black Vinegars
How We Source Premium Sichuan Pepper
Read about sourcing premium Sichuan pepper and about the tortured path of Sichuan’s defining spice from Chinese farm to America table over the past 50 years in an article we wrote for the award-winning Roads & Kingdoms and Anthony Bourdain’s Parts Unknown.
“Sichuan pepper was banned outright for 37 years, then forced to endure unnecessary heat treatment for a dozen more—making it difficult for kung pao chicken, mapo doufu, and other Sichuan classics to wield their full numbing power for nearly 50 years in the U.S. And this whole time, there was ‘negligible risk’?”
Not All Sichuan Food Is Spicy…
Plant and Mostly Plant
Explore Our Deep Dives Into Sichuan Specialties
Braises and Soups
Jiangnan Classics
Desserts + Drinks
Shop The Mala Market
Just starting your Chinese cooking journey? These pantry collections make it easy!