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Savor the bold flavors of Sichuan cuisine, featuring spicy hotpot, mouthwatering stir-fries, and iconic dishes like Mapo Tofu and Twice-Cooked
About Sichuan Cuisine
Sichuan cuisine, one of China’s four major cuisines, is renowned for its bold, spicy, and numbing flavors.
Known for using chili peppers, Sichuan peppercorns, and bean paste, it offers a wide variety of cooking techniques and flavors, such as fish-fragrant, spicy, and garlic-based dishes.
Famous dishes include Kung Pao Chicken and Mapo Tofu.
Unique Flavor
Sichuan cuisine is known for its diverse flavor profiles, offering six basic tastes: spicy, numbing, sweet, salty, sour, and bitter.
With over 20 compound flavors, dishes are crafted using unique combinations like fish-fragrant, peppery, or sweet-sour.
The cuisine’s hallmark is its bold use of chili, peppercorn, and ginger.
Categories of Sichuan Cuisine
Upper River Cuisine
Known for mild flavors and vibrant presentation, showcasing rich culinary artistry.
Middle River Cuisine
Famous for its rich, spicy, and savory flavor, deeply rooted in salt culture
Lower River Cuisine
Characterized by bold, diverse flavors and rustic culinary methods from eastern Sichuan.
Typical Sichuan Dishes
Dongpo Pork Knuckle
A slow-braised
pork knuckle with rich flavors, tender meat, and topped with fresh green onions.
Husband and Wife Lung Slices
Spicy cold appetizer made with beef, tripe, and tongue, drenched in chili oil.
Twice-Cooked Pork
Pork belly cooked twice for a crispy texture, stir-fried with chilies, garlic, and green onions.
Spicy Chicken Cubes
Fried chicken cubes tossed in a sea of dried chilies, offering intense heat and crispiness.
Mapo Tofu
Silken tofu in a spicy Sichuan sauce, featuring minced beef and numbing Sichuan peppercorns.
Beef Tripe Hot Pot
Hot pot featuring beef tripe, served in a spicy broth with fresh vegetables for communal dining.
Spicy Offal Stew
A hearty, spicy stew made from duck blood, beef tripe, and various vegetables in hot broth.
Boiled Beef in Chili Soup
Thin slices of beef poached in a spicy Sichuan broth, garnished with garlic and chili.
Boiled Sliced Pork in Chili Soup
Pork slices cooked in a rich, spicy broth with a numbing sensation.
Chongqing Hot Pot
Famous for its numbing spice, this hot pot offers a variety of meats and vegetables for dipping.
Boiled Fish in Spicy Broth
Fresh fish slices simmered in a fiery broth with Sichuan chilies and peppercorns for extra spice.
Yuxiang Shredded Pork
Shredded pork stir-fried in a sweet, sour, and spicy sauce with garlic and vegetables.
