SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼)
Tendre fish fillet poached in seasoned water, then topped with spices, Sichuan boiled fish is tasty, pungent and super addictive.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
- In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
- In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
- Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.
- Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
- Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 512 kcal
SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼)
Sichuan Boiled Fish, or shui zhu yu, is a very popular dish in China's Sichuan specialty restaurants. This Sichuan boiled fish is heavy on the oil, Sichuan peppercorns, and dried red chili peppers, all used to flavor the delicate fresh fish filets at the center of this dish.
Provided by Judy
Categories Fish and Seafood
Time 40m
Number Of Ingredients 15
Steps:
- Cut the fish into ¼-inch thick slices at a 45-degree angle. The goal is to get pieces of fish with a lot of surface area, as they'll shrink once cooked.
- Next, marinate the fish. Add 3/4 teaspoon salt, ¼ teaspoon ground white pepper, and 1 tablespoon Shaoxing wine. Mix (best with your hand) everything well. Next, add the egg white and mix, followed by 1½ tablespoons cornstarch. Mix until the marinade starts to feel "slimy," for lack of a better term. Finally, drizzle 1 tablespoon of oil over the top--there's no need to mix it in, just drizzle it over the surface. Put the fish in the refrigerator, and marinate for about 20 minutes.
- The active cooking time takes less than 10 minutes, so make sure the rest of the ingredients are prepped while the fish is marinating, and that you're ready to eat right afterwards, because this dish is best served immediately.
- In a wok set over high heat, add the chicken stock, water, ginger, garlic, scallions, ¼ teaspoon of white pepper, and 1 tablespoon of Shaoxing wine. Bring it to a boil. Now is a good time to add salt to taste. Next, add the bean sprouts, and bring to a boil once more. Cook for one minute. Now turn down the heat. Using a fine-meshed strainer, spider, or large slotted spoon, scoop all of the solids out of the soup and transfer to a heat proof serving bowl. It's very important that your serving vessel be heat-proof, as you'll be pouring very hot oil into it later.
- Now, in a small pot, slowly heat up ½ - ¾ cup oil. It doesn't have to be exact, but you should use at least a ½ cup. To test whether the oil is heated to the correct temperature, dip a wooden/bamboo chopstick into the oil and look for small bubbles forming around it, but no smoke. If the oil is smoking, it's too hot!
- When the oil is heating, bring the soup back to a boil, then turn the heat down to low. Place your fish, one piece at a time, into the soup. Once all the fish is in the soup, turn up the heat and bring everything to a boil. Once boiling, immediately pour everything (fish and soup) on top of the vegetables in the serving bowl.
- Quickly sprinkle the dried chili peppers and the green Sichuan peppercorns evenly over the fish, and pour the heated oil evenly over everything. The oil should be hot enough to sizzle the chili and the peppercorns, but not hot enough to burn the spices. Serve immediately!
Nutrition Facts : Calories 316 kcal, Carbohydrate 20 g, Protein 35 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 88 mg, Sodium 756 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SHUI ZHU YU (SICHUAN BOILED FISH, 水煮鱼)
An authentic Shui Zhu Yu (Spicy Sichuan Boiled Fish) recipe that recreates the ultra aromatic, numbing, spicy sensation you would experience in China.
Provided by Maggie Zhu
Categories Main
Time 45m
Number Of Ingredients 23
Steps:
- Check to see if there are any residual fish scales. If yes, run your knife gently from the tail to the head to remove the scales.
- Starting at the top of the head, slice along the collarbone.
- Using mainly the tip of your knife, run the blade along one side of the spine to make a 1/2" (1 cm) shallow cut through the skin.
- Make a small slice near the tail, which will be the base of the fillet.
- In smooth motions, use your knife gently to slice the flesh while pressing against the bone and the other hand holding the flesh. Slice the flesh away from the spine until it reaches the rib cage.
- Carefully angle the blade of the knife downward so that you can carve around the bone. It's OK if some of the bones are attached with the fillet, which you can remove later.
- Once the flesh is released from the rib cage, keep slicing it until the fillet is fully detached from the bone.
- Flip the fish over and repeat on the other side, this time from the tail, until you get two pieces of fish fillets.
- Trim the thin white belly from both sides and discard the pieces (depending on the type of the fish they might taste quite oily, but you can reserve them as well).
- Using a heavy knife or a cleaver, remove the head and tail by pressing the knife against the bone and use one strong motion to cut through it. Chop the spine into 4 pieces.
- Starting at the bottom of the fillet, tilt your knife to 45° and slice the fish into 1/4" (1/2 cm) thick pieces.
- Add the cut fillets, bones, and head (if using) to a medium-sized bowl. Keep the bones and the head on one side of the bowl. Add the marinade ingredients. Gently use your hand to mix the sliced fish until the ingredients are evenly coated. Then gently rub the rest of the seasonings onto the bones and fish head. Be careful not to poke your finger on the fish bones. Set aside to marinate for 15 minutes.
- Cut the dried chili peppers in half.
- Heat a medium-sized pot over medium-low heat with 2 tablespoons oil. Add the dried chilis, and Sichuan peppercorns. Cook and stir until fragrant but not browned, about 2 minutes. Transfer the spices to a plate to cool slightly, reserving the oil in the pan.
- Add the fried spices into a small food processor or blender. Pulse until coarsely chopped. Set aside.
- Reheat the same pot over medium heat and add the garlic, ginger, green onion whites, and dried chilis. Cook and stir until fragrant, 1 minute or so.
- Add the doubanjiang. Stir for another 2 to 3 minutes. Turn to low heat if the paste starts to stick to the pan too much. You can also pour a bit of water into the pan to release the paste.
- Pour in the Shaoxing wine and use a spatula to lift as much of the brown bits from the bottom as possible.
- Add 5 cups of water and keep scraping the bottom.
- Add the sugar, soy sauce, white pepper, and mushroom/chicken powder (if using). Cook over medium-high heat until bringing to a boil. Reduce to a simmer and cook for another 5 minutes. Use a mesh strainer to remove the solid spices and discard them.
- Prepare a large heat-proof bowl, large enough to hold all the broth, the vegetables, and the fish.
- Add the vegetables to the broth and blanch for 1 minute. Remove them from the broth and place them on the bottom of the big bowl.
- Bring the broth back to a simmer. Add the fish bones and head. Cook for 2 minutes, or until the fish head is cooked through. Add the fish bones to the big bowl. (You can add the fish head as well if the bowl is big enough and if you plan to serve the fish head).
- Bring the broth back to a simmer. Add the fillet slices using your hand, a few pieces at a time, and separate them during the process. Poach for 30 second to a minute, or until the fish is just cooked through. Transfer the fish into the big serving bowl.
- Bring the broth to a boil again. Stir to fully dissolve the cornstarch slurry and pour it into the broth, stirring constantly. Cook for 1 minute. Then pour the broth into the serving bowl, until the fish slices are mostly covered. Set aside the remaining broth if there is any left. (*Footnote 2)
- Spread the prepared topping spices over the broth. You can add a few pieces of dried chili peppers for garnish (optional, and they won't add too much heat).
- Heat the remaining 1/4 cup oil over medium heat in a small pot or saucepan until just smoking. Carefully drizzle the spices over the serving dish. The oil will spatter a bit but shouldn't cause a mess.
- Serve immediately as a main dish with steamed rice.
Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Carbohydrate 8.3 g, Protein 21.7 g, Fat 11.5 g, SaturatedFat 1.2 g, Cholesterol 40 mg, Sodium 724 mg, Fiber 0.8 g, Sugar 2.6 g
SICHUAN BOILED FISH
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Seafood Fish Cod Snapper Chile Pepper Celery Ginger Garlic Green Onion/Scallion Lunar New Year Boil Wok Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Healthy
Yield 8 regular or 16 small servings
Number Of Ingredients 21
Steps:
- Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
- Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
- Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don't have a lid), and simmer 15 minutes to infuse broth with flavor.
- Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
- Wipe out wok, pour in remaining 4 Tbsp. oil, and heat over high until just smoking. Add finely chopped garlic, gochugaru, sesame seeds, remaining 20 chiles, and remaining 1 tsp. whole Sichuan peppercorns and cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over top of fish.
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- Put all the bone section and fish slices in large bowl; add cooking wine, cornstarch and salt. Mix thoroughly and set aside to marinade about 15~30 minutes.
- Boil some water in wok and cook mushrooms or any other vegetables you like. Then lay the vegetables in the bottom of your final container (you can also use cabbage or other vegetable to replace)
- Heat up 1 tablespoon of vegetable oil in wok, add star anise, cassia bark and taso ko to stir fry for around 2 minutes until you can smell the aroma.Discard the cassia bark.
SICHUAN BOILED FISH RECIPE | BON APPéTIT
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4/5 (9)Estimated Reading Time 2 mins
- Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
- Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
- Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don’t have a lid), and simmer 15 minutes to infuse broth with flavor.
- Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
BOILED FISH-SICHUAN–SHUI ZHU YU RECIPE HOW TO MAKE ...
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Email [email protected]Location 10602 France Ave S, Bloomington, 55437, MinnesotaEstimated Reading Time 4 mins
THE WANGS VS. THE WORLD + SICHUAN BOILED FISH - THE HUNGRY ...
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Cuisine ChineseCategory SoupServings 2Total Time 20 mins
- Marinate the fish (Ingredients group 1): Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
- Fry the spicy topping (Ingredients group 2): In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
- Cook the vegetable (Ingredients group 3): In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
- Poach the fish (Ingredients group 4): Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a boil then gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
AUTHENTIC SICHUAN SPICY BOILED FISH ... - THE RICE LOVER
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- Heat a wok or Dutch oven to low heat, and add the 1 Tbsp oil. Toast the whole dry spices in the oil until fragrant, stirring frequently, about 2 minutes.
- Remove the whole spices from the broth, and bring it to a rolling boil on high heat. Reserve and chop the whole red chilies, discarding the remaining spices.
- Bring the broth up to a rolling boil again. Skim out any solids or scum. Pour the boiling broth into the serving bowl atop the fish and vegetables.
SICHUAN BOILED FISH - SHUI ZHU YU - CHINA YUMMY FOOD
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5/5 (4)Total Time 40 minsCategory Main CourseCalories 780 per serving
- Wash the grass carp. Taken the meat along with the fish bones, and cut it into pieces. Add it with cooking wine, egg white, salt, pepper and starch in a bowl and mix well. Set aside and marinated it for about 10 minutes.
- Heat a wok with sesame oil, and stir-fry the tofu skin and green vegetable until fragrant. Transfer in a large bowl and set aside.
- Heat a wok with oil and doubanjiang, and stir-fry the Sichuanese peppercorn, green onion, ginger, garlic, red pepper until fragrant. Add the fish born and fish head and stir-fry until discolored.
- Add water in the wok and cook it under small heat for 10 minutes. Add the fish fillets in the wok and cook until it becomes white and float to the surface. Season with sesame oil and salt. And then, pour the fish soup into the large bowl of tofu skin.
CHINESE SICHUAN SPICY BOILED FISH ... - COOK COOK GO
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Reviews 6Author HainiCuisine ChineseCategory Dinner, Main Course
- Slice the fish into medium-size pieces and place in a bowl. Add Salt, Black Pepper, and Chinese Cooking Wine. Mix well. Then add the Egg White and Cornstarch. Mix well. Cover with plastic wrap and marinate in the fridge for 1 hour.
- Boil a pot of Water, add the Lettuce, Carrot, pinches of Salt, and Vegetable Oil. Cook for 1-2 minutes, drain the water, and place in a serving bowl.
- In a wok, on high heat, bring 6 cups of Water to boil. Turn the heat down to medium-low, add the Fish Fillets one by one into the water. Cook the Fish until it turns milky white and a bit curve. Drain the water and place the Fish on top of the cooked veggies in the serving bowl.
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- Si Chuan Dou Hua. For a stellar fine dining option, look to Si Chuan Dou Hua. Its classy decor, elegant ambience and menu of authentic Sichuan and Cantonese cuisines make the experience a memorable one.
- Qi – House of Sichuan. There’s a reason why Qi was awarded a Michelin star in Hong Kong for years in a row. Sticking true to the traditional palate, its range of dishes really pack in the heat.
- Haidilao. Here’s a fun fact: this super popular hotpot chain actually hails from Sichuan. With that said, you know you have to go for the spicy Sichuan soup.
- Chengdu. Bring along extra tissues for a serious hit of heat at Chengdu. Don’t underestimate anything or it’ll come back to haunt you (we speak from experience).
- Birds of a Feather. Looking for an updated, refined take on this spicy cuisine? Birds of a Feather serves modern Western food with a touch of Sichuan influence.
- Si Wei Mao Cai. One of the OGs of Sichuan cuisine in Singapore, Si Wei Mao Cai serves authentic dishes brimming with peppercorns and heaps of dried chilli.
- Chong Qing Grilled Fish. First, here’s a little history lesson. Chong Qing was actually part of Sichuan province before it split in the 90s. That’s why you’ll find a lot of similarities in their cuisines.
- Le Fuse. Searching for your Sichuan halal food fix in Singapore? Le Fuse offers plenty of options, including fusion Malay dishes. The menu features mala grilled fish, mala crayfish baby lobster, Chong Qing diced chicken and beef stew with potatoes.
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- Kung Pao Chicken. Chinese Name: 宫保鸡丁 gōng bǎo jī dīng. Flavor: sweet, sour and spicy. Cook Method: stir-fry. Kung Pao Chicken is a famous Sichuan dish known in globe.
- Ma Po Tofu. Chinese Name: 麻婆豆腐 má pó dòu fu. Flavor: spicy and pungent. Cook Method: fry, boil. Ma Po Tofu, sautéed tofu in hot and spicy sauce, is one of the traditional Sichuan dishes.
- Sichuan Hot Pot. Chinese Name: 四川火锅 sì chuān huǒ guō. Flavor: hot and spicy. Cook Method: boil. Sichuan hot pot is one of the best Sichuan food. Smelling of the red oil hot pot soup, people get mouth-watering already.
- Dandan Noodles. Chinese Name: 担担面 dàn dàn miàn. Flavor: spicy and chewy. Cook Method: boil, dress with sauce. Dandan noodles is a famous local pasta snacks selling on the streets in the past in Sichuan.
- Fish Flavored Shredded Pork. Chinese Name: 鱼香肉丝 yú xiāng ròu sī. Flavor: sweet, spicy and sour. Cook Method: stir-fry. Fish Flavored Shredded Pork is known for its artificial fish flavor created by various seasonings with no fish inside.
- Sliced Pork in Hot Chili Oil. Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn. Flavor: spicy, pungent, and hot. Cook Method: boil. Sliced Pork in Hot Chili Oil is a famous home-cooked Szechuan food.
- Sliced Fish in Hot Chili Oil. Chinese Name: 水煮鱼 shuǐ zhǔ yú. Flavor: spicy, pungent, and hot. Cook Method: boil. Boiled fish was first popular in Chongqing.
- Twice-cooked Pork. Chinese Name: 回锅肉 huí guō ròu. Flavor: salty and spicy. Cook Method: boil and quick-fry. Twice-cooked pork is not that spicy like Sliced Pork in Hot Chili Oil.
- Sliced Beef and Ox Organs in Chili Sauce. Chinese Name: 夫妻肺片 fū qī fèi piàn. Flavor: spicy and pungent. Cook Method: dress with sauce. It is a famous Sichuan food, created by a couple.
- Diced Chicken with Chili. Chinese Name: 辣子鸡丁 là zǐ jī dīng. Flavor: spicy, crispy and tender. Cook Method: fry. In addition to the chicken, chili is used as the main ingredient rather than seasonings, which fully reflects the characteristics of Chuan cuisine.
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