• PFP on January 29, 2014

  For some reason, the listing for the March 2013 (#154) issue of Saveur Magazine has all the recipes for the article Capital of Heat EXCEPT for this wonderful recipe for Triple Cooked Spareribs with Chiles. For some reason Eat Your Books didn't index this one recipe. Worth trying. I have reported this to Eat Your Books, but meanwhile, don't miss it.

Notes about Recipes in this book

• Sichuan pork wontons (Chao shou)

  • twoyolks on October 17, 2014

    This made a lot more wontons for me than the recipe called for. Unfortunately, the wontons didn't have a particularly unique or interesting flavor. The pork and ginger predominated. The wontons also quickly fell apart after cooking and tended to stick together.

• Sichuan tofu and ground beef in red chile sauce (Mapo tofu)

  • Foodycat on January 28, 2016

    I actually used the spicy pork sauce to jazz up some end-of-week vegetables (broccoli and mushrooms) and noodles rather than tofu. Delicious. Would be even better with tofu.

• Sichuan noodle and pork shoulder soup (Yu xiang pai gu mian)

  • twoyolks on October 14, 2013

    I pressure cooked the pork for 1 hour at 15 psi instead of simmering it. I also shredded the pork instead of leaving it in large chunks which worked better in a soup. I omitted the chili garnish as this was already quite hot.

• Triple-cooked spareribs with chiles (Lu rou)

  • PFP on January 30, 2014

    Although this recipe may seem to have a couple more steps than most fried spareribs, it is really delicious and worth making. The good thing about it is that you can actually do all the marinating, parboiling and poaching in advance even a day or two before and then do the final frying just before serving. Like so many of the Sichuan cuisine, it has great depth of flavor and the final addition of the garlic and chiles gives it a bright zing of flavor -- a great combination of taste sensations.