Sichuan hotpot, like most of the cuisine in this humid and populous province, is numbingly spicy. The broth is flavored with chili peppers and other strong-tasting herbs and spices. The main ingredients include hot pepper, Chinese crystal sugar, and wine. Slices of the kidney, chicken breast, beef tripe, goose intestines, spring onion, soybean sprouts, mushrooms, duck, and sea cucumber are the usual meats used in the dish.
Mapo Tofu is one of the most famous dishes in Chuan cuisine with a history of more than 100 years. "Ma" describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan cuisine. The milky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy.
Dandan noodles or dandanmian is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables (often including zha cai, lower enlarged mustard stems, or ya cai, upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The name refers to a type of carrying pole (dandan) that was used by walking street vendors who sold the dish to passers-by.
Kung Pao Chicken
This is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, and fried peanuts. The diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce and mashed garlic are added.
Mala Chicken usually refers to Chongqing chicken with chili peppers the spicy taste) and Sichuan peppercorns. Although this one is less famous outside Sichuan, it is considered even better than Kung Pao chicken for many Sichuan people. A plate of crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that’s so addictive. Take the challenge if you can handle the heat.
Dry Stir Fried Green Beans
There has been a misconception about this dish being oily and heavy. However, when done right in Sichuan province, the stir-fried green beans are supposed to be light and crunchy. Also known as snap beans or string beans, the beans are prepared with the cooking technique "dry-frying" where lesser oil is needed and a longer frying time required. This dehydrates the beans, creating a crispy outer layer. The beans are subsequently tossed sufficiently in chili-flavored oil, Sichuan pepper, scallions, garlic, and ginger.
Made by simmering pork belly in heavily salted water, then slicing it thin and stir-frying it until crisp in a sauce flavored with fermented soybeans, plenty of leeks, and just a hint of chilies, it's essentially an entire meal that consists of sweet and salty bacon without much heat.
Wontons in Sour-Hot Sauce
The wontons in Sichuan (known locally as choushou) aren't known for their delicate skins or flavorful fillings, but rather the sauce they come served in. These are all words that should enter your head as you slide back a bowl of suanla Chaozhou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. Sweet and savory, these are things that need to describe the delicious dish.