Sichuan cuisine
Fiery Chengdu cooking
Sichuan cuisine is the cooking tradition of China's Sichuan province, renowned for its bold, complex flavors and liberal use of chili peppers and Sichuan peppercorns.
The peppercorns produce a distinctive numbing sensation called *málà*, which combines with heat to create the cuisine's signature tingle.
Dishes like mapo tofu, kung pao chicken, and dan dan noodles showcase techniques that balance spicy, sour, sweet, and savory elements.
We ordered from the Sichuan menu because we wanted something with real heat.
- hot potSimmering communal broth dish
- mapo tofuSpicy Sichuan bean curd
- kung pao chickenSichuan peanut-chicken dish
- twice cooked porkSichuan double-prepared belly
- bang bang chickenSpicy cold Sichuan fowl dish
chili peppers · red oil · numbing · garlic · spicy · stir-frying · mala · steaming · ginger · pickling · fermented · braising · star anise · rice vinegar · chili oil · soy sauce · sesame oil · scallions
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