Guo Ba, a unique dish from Chongqing, China, is a beloved comfort food featuring crispy, golden rice crusts topped with a savory and spicy stew. Known as “scorched rice,” Guo Ba starts with a layer of fried rice that forms a crunchy base
Liang Fen, a delightful dish from Chongqing, China, is a cooling and refreshing treat made from mung bean starch jelly, often served cold with a spicy and tangy dressing. Known as “cold noodles” in Sichuan cuisine, this dish features silky
Hongyou Chaoshou, a cherished dish from Chongqing, China, is a flavorful twist on traditional wontons, drenched in a fiery red oil sauce. Known as “red oil wontons,” this Sichuan specialty features delicate pork-filled wontons
Dan Dan Mian, a signature dish from Chongqing and a gem of Sichuan cuisine, is a fiery bowl of noodles topped with a rich, spicy sauce and minced meat. The name “Dan Dan” refers to the traditional carrying pole used by street vendors
Suan La Fen is a vibrant Chongqing street food dish that showcases the bold flavors of Sichuan cuisine. Known as “sour and spicy noodles,” this dish features slippery sweet potato starch noodles (fen) served in a tangy, fiery broth made with chili oil
Chongqing Xiao Mian is a beloved street food from Chongqing, China, known for its bold, fiery flavors and comforting noodle base. This dish features wheat noodles served in a rich, spicy broth made with chili oil, soy sauce
Macher Dimer Paturi is a delicate Bengali delicacy where fish roe is marinated with mustard and spices, then steamed in banana leaves. This aromatic dish offers a rich, creamy texture paired with a spicy kick, best enjoyed with steamed rice.
Begun Diye Tengra Macher Jhol is a comforting Bengali fish curry where tender catfish (tengra maach) and soft eggplant meld in a light, spicy broth. Infused with mustard oil and simple spices, this dish is a cozy staple, perfect with steamed rice.
Pabda Sorshe is a soulful Bengali dish where tender Indian butterfish (pabda maach) swims in a bold mustard paste gravy. The sharp zing of mustard oil and seeds, paired with subtle spices, creates a creamy, spicy delight that’s perfect with steamed rice.
Tel Koi is a cherished Bengali dish where fresh climbing perch (koi fish) is cooked in pungent mustard oil with minimal spices to highlight its natural flavors. This traditional recipe brings out the fish’s tender texture