Sichuan and Chongqing food

The defining flavor

Sichuan cuisine is famous for:

má là (麻辣)

a combination of:

• má (麻) — numbing sensation from Sichuan pepper;
• là (辣) — chili heat.

Mapo Tofu

Mapo Tofu (麻婆豆腐, Mápó Dòufu) combines tofu, minced meat, chili bean paste and Sichuan pepper.

Sichuan Hotpot

Sichuan Hotpot (四川火锅) lets diners cook ingredients in a bubbling broth.

Chongqing Hotpot

Chongqing Hotpot (重庆火锅) is often oilier, more chili-heavy and intensely aromatic.

Other classics

• Kung Pao Chicken (宫保鸡丁);
• Twice-Cooked Pork (回锅肉);
• Dan Dan Noodles (担担面);
• Fish-Fragrant Eggplant (鱼香茄子).