Classic Sichuan Cuisine Recommendations
A selection of 4 most representative Sichuan dishes, each with its unique flavor and story. Numbing, spicy, fresh, and aromatic with rich flavor layers, letting you experience authentic Sichuan culinary culture.
Sichuan Cuisine Features
- Numbing, spicy, fresh, and aromatic with rich flavor layers
- Diverse seasonings, skillful use of Sichuan peppercorns, chili peppers, and broad bean paste
- Exquisite cooking techniques including stir-frying, quick-frying, braising, stewing, and simmering
- Long history with profound cultural heritage
Mapo Tofu
A classic among classics in Sichuan cuisine, featuring numbing, spicy, fresh, and aromatic flavors. The tofu is silky smooth, the meat sauce is rich and mellow, making it a representative dish of Sichuan cuisine. With authentic numbing-spicy flavor profile and rich texture layers, it's an excellent choice to go with rice.
Sichuan Features
Kung Pao Chicken
An internationally renowned representative of Sichuan cuisine, featuring tender chicken, crispy peanuts, with sweet, sour, and mildly spicy flavors. The ingredients are simple but the preparation is meticulous, making it a classic representative of the sweet-sour-spicy flavor profile in Sichuan cuisine.
Sichuan Features
Twice-Cooked Pork with Tofu
An improved version of twice-cooked pork, where the pork belly is fragrant but not greasy, and the dried tofu absorbs the meat aroma, creating rich texture layers. It represents home-style dishes in Sichuan cuisine and is deeply loved by people.
Sichuan Features
Mao Xue Wang Hotpot
A representative of Chongqing street cuisine, featuring numbing, spicy, fresh, and aromatic flavors with rich ingredients. The blood curd is tender and smooth, representing the ultimate expression of the numbing-spicy flavor profile in Sichuan cuisine. Perfect for friend gatherings, it's an excellent choice to accompany both drinks and rice.
Sichuan Features
Sichuan Cuisine Knowledge
Flavor Profiles
Mainly includes 24 flavor types such as numbing-spicy, fish-fragrant, strange flavor, sour-spicy, roasted-spicy, and red oil, offering rich flavor layers
Signature Dishes
Mapo Tofu, Kung Pao Chicken, Twice-Cooked Pork, Water-Boiled Fish, Mao Xue Wang, etc., each dish has its unique flavor
Cooking Characteristics
Skillful use of seasonings like broad bean paste, Sichuan peppercorns, and chili peppers, with masterful application of techniques like stir-frying, quick-frying, braising, and stewing
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