Sichuan Food … So Yummy and Right Here in Pui O!

There are as many types of Chinese food as there are people in China; approximately 1.3 billion different dishes at last count. That's more dishes than you and I go through in an average month!
There's the starchy and sturdy Beijing food, the fiery (-ish) vinegary Hunan food and the bland Cantonese food with its insistence on straight from the tank freshness.

None of these can hold a candle, nay, a flickering match, to the glorious riot of colours and tastes that is Sichuan food done right.
Spicy, sweet, sour, pungent, salty and lip-numbingly peppery; Sichuan cooking often combine all these elements in one dish.
Bursting with green, red, purples and yellow, the dishes excite the eyes before their wafting aroma reaches the nostrils.

And as you lift the chopsticks to your mouth, leaving the tasty morsel suspended for a moment while drawing in its tantalising fumes like an old and expensive wine, you think: Verily: This is the meaning of life.
It's all about the peppercorns. No, the chillies. No, wait…

Now I want to share some of their secrets with you.

Come to CHILLies Sichuan lunches and dinners, or take a cooking course so you can always have delicious Sichuan food right on hand.

You can also experiment on your own by learning from my cookbook CHILLies! Sichuan Food Made Easy.

大嶼山 – Dai Yu Saan (Lantau Island)
去大嶼山食川菜 – Heui Dai Yu Saan sek chuen choy (Go to Lantau Island to eat Sichuan food)
好鬼好食 – Hou gwai hou sek (Well devilishly good to eat/damned delicious)