A FOOD TRADITION
Sichuan cuisine
Sichuan cuisine is known for layered heat, Sichuan pepper, fermented seasonings, and richly flavored stir-fries, braises, noodles, and hot pots.
Dishes linked to this cuisine
25–36 of 40
Sichuan pepper chicken
Sichuan pepper chicken is a savory Sichuan chicken dish seasoned prominently with numbing Sichuan pepper, chilli, and aromatic oil.
Sichuan preserved-vegetable pork
Pork is braised or steamed with Sichuan preserved mustard greens and savory seasonings until the meat is tender and the preserved vegetables are richly flavored.
Sichuan steamed pork with rice flour
Sichuan steamed pork with rice flour is tender seasoned pork coated in toasted rice flour and steamed, often with aromatic spices and a starchy vegetable accompaniment.
Sichuan tofu pudding
Sichuan tofu pudding is soft savory tofu curd served warm with chili, soy sauce, aromatics, and other regional seasonings.
Sour and spicy rice noodles
Sour and spicy rice noodles are rice noodles served in a hot, tangy chilli broth or sauce with vinegar, aromatics, and often peanuts or soy seasoning.
Sour-cabbage fish
Sour-cabbage fish is a Sichuan-style dish of fish simmered with sour pickled greens, aromatics, and a savory broth.
Spicy rabbit with peppers
A Sichuan-style dish of rabbit stir-fried with hot and sweet peppers, aromatics, and fragrant spices.
Strange-flavor chicken
Cold cooked chicken is sliced and served with the layered sweet, sour, spicy, and numbing flavors of a Sichuan sauce based on sesame paste, soy sauce, vinegar, and Sichuan pepper.
Sweet-water noodles
Chewy wheat noodles are tossed with a sweet-spicy Sichuan sauce commonly built from soy sauce, sesame paste, chili oil, and sugar.
Twice-cooked pork
A Sichuan dish of pork belly simmered, sliced, and stir-fried with fermented bean paste, aromatics, and a crisp vegetable such as cabbage or garlic shoots.
Water-boiled beef
A Sichuan dish of thinly sliced beef cooked in a hot, spicy broth with vegetables and aromatic seasonings.
Water-boiled fish
A Sichuan dish of fish gently cooked in a spicy, aromatic broth with vegetables and oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.