Discover the flavors, stories, and culture of Chengdu Restaurant in Tulsa. Food, travel tips, local events, and more from our team.
Twice-Cooked Pork, or HuΓ GuΕ RΓ²u, is a signature dish of Sichuan cuisine, renowned for its rich flavors and storied past. Its origins are steeped in legend, reflecting the ingenuity and spirit of Sichuanβs people.
Read More βFuqi Feipian, or Husband and Wife Beef Slices, is a celebrated dish from Sichuan, China, with a story as flavorful as its taste. In the early 20th century, a couple named Guo Zhaohua and Zhang Tianzheng made their living selling sliced beef and offal on the busy streets of Chengdu. Their secret was a unique blend of spices and a numbing, spicy sauce that quickly attracted a loyal following. Despite facing poverty and hardship, the couple worked side by side, perfecting their recipe and serving every customer with warmth and sincerity.
Read More βGeneral Tso's Chicken is a dish that bridges continents, blending Chinese culinary tradition with American innovation. Its story is as rich and complex as its flavors, reflecting the journey of Chinese cuisine in the modern world.
Read More βKung Pao Chicken is a classic Sichuan dish whose name and flavor have become synonymous with Chinese cuisine worldwide. Its origins are steeped in legend, history, and the legacy of a Qing Dynasty official.
Read More βCandied Sweet Potato, or Basi Digua, is a beloved Chinese dessert known for its golden, caramelized exterior and soft, sweet interior. Its origins are steeped in both imperial legend and the warmth of northern Chinese kitchens, making it a symbol of ingenuity and celebration.
Read More βYangzhou Fried Rice is a classic Chinese dish renowned for its vibrant colors and harmonious flavors. Its origins are steeped in legend and history, reflecting the rich culinary heritage of Yangzhou city.
Read More βBraised Pork with Preserved Vegetables, or Meicai Kourou, is a beloved dish from southern China that blends savory pork belly with the unique aroma of preserved mustard greens. Its story is woven into the daily lives and festive tables of Hakka and Cantonese communities.
Read More βBoiled Beef in Chili Sauce, or Shuizhu Niurou, is a hallmark of Sichuan cuisine, renowned for its fiery flavor and tender texture. Its origins are rooted in the ingenuity of Sichuan chefs who sought to transform humble ingredients into a dish bursting with boldness and warmth.
Read More βRoast Duck, known for its crisp skin and succulent meat, is a dish that has graced imperial banquets and captivated diners for centuries. Its story is woven into the rich tapestry of Chinese culinary history, blending legend, innovation, and cultural pride.
Read More βRed Braised Pork, or Hong Shao Rou, is a beloved dish in Chinese cuisine, renowned for its rich flavor and glistening, caramelized appearance. Its story weaves together imperial legend, regional pride, and the enduring comfort of home-cooked meals.
Read More βAnts Climbing a Tree is a beloved Sichuan dish whose poetic name and humble origins have made it a staple of Chinese home cooking. Its story weaves together resourcefulness, culinary creativity, and the vibrant culture of Sichuan.
Read More βIn the vibrant kitchens of Sichuan, the frying pan (εΉ³εΊι ) stands as a versatile companion to the wok. While the wok is famed for high-heat stir-frying, the frying pan excels in gentle frying, shallow braising, and pan-searing, making it indispensable for a range of Sichuan dishes that require precise heat control and even browning.
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