Sichuan Style Garlic Pork Suan Ni Bai Rou скачать в хорошем качестве

Sichuan Style Garlic Pork Suan Ni Bai Rou

This video walks you through Sichuan-Style Garlic Pork (蒜泥白肉) — a classic Sichuan cold dish known for its intensely garlicky aroma, savory soy-based sauce, and bouncy, tender pork slices. I first learned this dish from my cousin after he returned from Sichuan. What impressed me most wasn’t just the bold garlic flavor, but the unique cooking method: gently simmering the pork after the water reaches a full boil, then slicing it paper-thin and pairing it with a deeply aromatic garlic sauce made from mashed garlic, chili oil, and traditional Sichuan-style copycat soy sauce (复制酱油). After many rounds of testing and adjustments, this version delivers the best balance of texture and flavor—fatty but not greasy, tender yet springy, with layers of aroma that define authentic Sichuan cuisine. If you enjoy Chinese cold dishes, Sichuan flavors, or traditional home-style cooking, this recipe is a must-try. 👉 Perfect as an appetizer, a summer dish, or served with steamed rice or buns. 👉 Simple techniques, but details matter — especially the garlic paste and the sauce. What You’ll Learn How to cook pork for a springy, elastic texture (no pre-blanching) Why pounding garlic creates deeper aroma than mincing How Sichuan-style copycat soy sauce (复制酱油) builds layered flavor The balance of garlic, chili oil, and soy sauce in classic Sichuan cold dishes #Sichuan Cuisine#Garlic Pork#蒜泥白肉#Chinese Cooking#Sichuan Food #Cold Dish#Chinese Food Recipe#Authentic Chinese Food#Home Cooking #Street Food Style