Miss Fu In Chengdu (Downtown) 付小姐在成都

Mapo Tofu

Silky soft tofu bobbing in a rust-red broth of fermented black bean and chili oil, finished with the characteristic lip-numbing tingle of Sichuan peppercorns

Dan Dan Noodles

Thin wheat noodles coated in a sesame-chili sauce with ground pork and preserved vegetables — a Chengdu street-food staple executed with the proper ratio of heat and nuttiness

Husband and Wife Beef (Fuqi Fei Pian)

Thinly sliced beef and tripe tossed in chili oil with peanuts and celery — one of Chengdu's most celebrated cold appetizers, layered with spice and satisfying chew

Boiled Fish in Chili Oil (Shui Zhu Yu)

Tender white fish poached in a fiery pool of chili oil and Sichuan peppercorns — deceptively named, as this is among the most aggressively spiced dishes on the menu

Twice-Cooked Pork (Hui Guo Rou)

Pork belly first boiled then stir-fried with leeks and fermented black bean paste — a Sichuan home-cooking classic that is smoky, salty, and deeply savory

Kung Pao Chicken

The Chengdu original — stir-fried chicken with dried chilies and peanuts, sharper and considerably less sweet than the North American adaptation most diners grew up with