Sichuanese Cuisine

Mapo Tofu

Silken tofu in a dark, oily sauce with fermented bean paste and a peppercorn tingle that builds

Dan Dan Noodles

Springy noodles tossed with chili oil, sesame paste, and crispy minced pork

Twice-Cooked Pork

Pork belly first poached then wok-stir-fried with leeks and chili bean paste — fatty and addictive

Dry-Fried Green Beans

Blistered green beans with ground pork, preserved vegetable, and chili — a wok-fire showcase

Cumin Lamb

Sliced lamb stir-fried with whole cumin seeds, dried chilies, and onion until fragrant and crisp at the edges

Boiled Fish in Chili Oil (Shui Zhu Yu)

Tender fish fillets swimming in a chili-oil bath of dried chilies and Sichuan peppercorns — share this

Boiled Beef in Chili Oil

Sichuan Boiled Beef

Stir-Fried Greens With Chili

Lo Mein