sichuan pepper Recipe Ideas – Family Meals Made Simple
Find easy and affordable recipes featuring sichuan pepper. Great for lunch, dinner, or meal prep.
Recipes with sichuan pepper
Scallion oil flower roll and pepper flower roll are simply the "king bomb combination" in the carbohydrate world! When you break open the scallion oil roll, the onion fragrance mixed with the flour fragrance goes straight into your nose. It is soft when you bite it, and every bite is like sticking to the "scallion fragrance bomb". The pepper roll is even better, the numbing power of the pepper secretly climbs to the tip of the tongue, and the more you chew, the more addictive it becomes. Adults never make a choice, they must have one of each of the two flower rolls in their hands. Such a fragrant flower roll, losing weight? That's tomorrow's thing!
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Salt and Pepper Calamari is a crisp, punchy squid dish coated in a 1:1 flour-and-cornstarch mix, fried until lightly browned, then tossed through sizzling minced garlic and chopped parsley. The finish is all about the bold kick of freshly ground Sichuan pepper, black pepper, and salt—fragrant, spicy, and seriously moreish.
A bold, warming Chongqing-style chicken pot packed with chicken legs, potato, bamboo shoots, and konjac, all coated in spicy bean paste and hot pot base. Sichuan pepper and dried chillies bring that signature fragrant heat, finished with sesame oil for an extra hit of aroma and richness.
Spicy Numbing Prawn turns flattened, corn-starch–coated prawns into delicate, bouncy “prawn chips,” briefly cooked then chilled for extra snap. They’re finished with a punchy jiao-ma style dressing—garlic, ginger, spring onions, red chillies, and ground Sichuan pepper bloomed with hot oil, then rounded out with soy sauce, oyster sauce, Sichuan pepper oil, and a touch of sugar—topped with sesame and coriander.
Salt Baked Prawns is all about clean sweetness from prawns wrapped in a bold, fragrant salt crust. Coarse salt is perfumed with bay leaves, star anise, dried ginger, Sichuan pepper, dried chillies (to your preferred heat), and a touch of onion, then finished with a splash of hua tiao wine for a warm, unmistakably aromatic lift.
This is a cold dish with multiple layers of flavour, perfect summer. A refreshing Sichuan-style cold chicken dish with layers of heat, tingle, and savoury depth—chilled chicken over sliced cucumber, finished with a hot-oil pour over garlic, chilli powder, sesame, and Sichuan pepper, then seasoned with soy sauces and oyster sauce for a punchy, mouth-watering finish.
Sichuan and Chongqing special cold noodles, both delicious and beautiful. The noodles are chewy and chewy, paired with crisp bean sprouts, sweet cucumber shreds, and crispy peanuts, with rich taste. The sauce is the soul, with bright red chili oil and spicy pepper powder as the base, soy sauce to enhance the freshness, balsamic vinegar to add acidity, minced garlic and chopped green onions to stimulate the aroma, spicy, fresh, fragrant and sour interweaving, with a rich taste. Sichuan and Chongqing tourism is hot, and cold noodles have become a must-try delicacy, especially in the bustling food square, where bowls of cold noodles are placed on the stalls, and the noodles are piled into a small mountain, with red, green, yellow and white staggered, and the appearance is eye-catching. Tourists sit around and taste it, sweating from the spiciness but still unable to stop, becoming a bright business card for Sichuan and Chongqing's food culture.