Sichuan Cuisine

The quintessential Chinese home-cooked dish. Triangles of firm tofu are pan-fried until golden, then braised in a savory, slightly spicy sauce with pork, mushrooms, and bamboo shoots.

The ultimate late-night street food. Massive piles of bright red crayfish boiled and wok-tossed in an aggressively spicy, numbing, oily broth. Eating them requires getting your hands very messy.

A fun and dramatic soup where piping hot, deep-fried rice crusts (guoba) are dropped into a rich chicken and shrimp broth at the table, creating a loud sizzling sound.

A complex, multi-step Sichuan masterpiece. A duck is marinated, steamed to render fat, heavily smoked with tea leaves and camphor, and finally deep-fried to a crisp.

A communal dining experience. A violently red, bubbling cauldron of spicy, numbing, beef-tallow broth where diners cook raw meats and vegetables at the table.

A thrilling Sichuan dish consisting of crispy, bite-sized pieces of deep-fried chicken buried in a massive mountain of fiery dried red chilies and numbing peppercorns.

A classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

Sichuan blistered green beans. Long beans are deep-fried until wrinkled, then wok-tossed with crispy minced pork, dried chilies, and savory Ya Cai.

A famous Sichuan dish featuring julienned pork and wood ear mushrooms stir-fried in a complex 'fish-fragrant' sauce that is sweet, sour, spicy, and garlicky.

An incredibly dramatic, numbing, and spicy dish. Silky, velveted fish slices poached gently in a spicy broth, finished with a pour of sizzling chili oil.

A legendary Sichuan dish. Pork belly is boiled, chilled, sliced thin, and stir-fried until the fat renders, tossed with leeks and savory chili bean paste.

A famous Sichuan street food. Chewy noodles served over a highly seasoned sauce of chili oil, sesame paste, and Sichuan pepper, topped with crispy savory pork.