Mapo tofu
麻婆豆腐
Soft tofu, a deeply savory sauce, and the distinctive tingle of Sichuan pepper.
Sichuan & Chongqing
Sichuan
More than a little heat.
Sichuan cooking rewards curiosity about flavor as much as tolerance for chili. Fermented ingredients, aromatics and Sichuan pepper give many dishes their depth. Numbing-spicy is an important flavor combination, but it does not describe everything on a Sichuan table.
Three things to notice
- Fermented chili bean paste brings savor as well as heat.
- Sichuan pepper creates a fragrant, tingling sensation.
- A table can balance bold dishes with simpler vegetables and rice.
Start with these dishes.
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Dan dan noodles
担担面
Noodles tossed through chili oil, preserved greens and a rich, fragrant sauce.
Kung pao chicken
宫保鸡丁
Bite-sized chicken, peanuts and dried chilies in a bright, balanced stir-fry.
Locally generated AI illustrations. Preparations and presentation vary.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.