Sichuan

A fiery and aromatic variation of beef noodle soup, infused with the characteristic mala (numbing and spicy) flavor of Sichuan cuisine, featuring tender beef and robust noodles.

Beef chuck or brisket · Beef broth · Soy sauce · Dark soy sauce

A fiery and aromatic twist on pepper steak, inspired by Sichuan flavors. This version incorporates chili bean paste and Sichuan peppercorns for a numbing and spicy kick, balanced with classic stir-fry elements.

Beef sirloin or flank steak · Bell peppers (red and green) · Yellow onion · Garlic

A fiery twist on cashew chicken, incorporating Sichuan peppercorns and chili paste for a numbing and spicy flavor profile.

Chicken thighs · Raw cashews · Soy sauce · Chili bean paste (Doubanjiang)

A spicier, more complex take on crispy chilli beef, incorporating Sichuan peppercorns for a numbing heat and a richer sauce base.

Beef sirloin or flank steak · Cornstarch · Soy sauce · Shaoxing wine

A bolder take on hot and sour soup, incorporating pickled chilies for an extra layer of fermented heat and tang, alongside tender pork and silken tofu.

Pork shoulder · Silken tofu · Dried shiitake mushrooms · Wood ear mushrooms

A flavorful and spicy Sichuan-style wonton soup, known as 'Hong You Chao Shou', featuring wontons in a chili oil-infused broth.

Ground pork · Wonton wrappers · Chicken broth · Sichuan chili oil

A fiery and numbing hot pot experience originating from Sichuan, characterized by its bold broth infused with chili peppers and Sichuan peppercorns, alongside a wide array of ingredients.

Beef broth · Pork broth · Dried red chilies · Sichuan peppercorns

A fiery twist on the classic, incorporating Sichuan peppercorns and chili flakes for a numbing and spicy flavor profile.

Beef flank steak · Broccoli florets · Soy sauce · Chili bean paste (Doubanjiang)

A Sichuan-inspired take on sesame chicken, incorporating chili bean paste and Sichuan peppercorns for a numbing and spicy kick.

Chicken breast, boneless, skinless · Soy sauce · Shaoxing wine · Cornstarch

A Sichuan-inspired take on orange chicken, incorporating chili peppers and Sichuan peppercorns for a spicier, more complex flavor profile.

Chicken thighs, boneless and skinless · Cornstarch · Eggs · Soy sauce

A popular Sichuan dish featuring chicken stir-fried with peanuts, chili peppers, and vegetables in a savory and slightly spicy sauce.

Chicken thigh · Roasted peanuts · Dried red chilies · Bell pepper (red or green)

A flavorful variation of Kung Pao, substituting chicken with succulent shrimp and incorporating a touch more chili and Sichuan peppercorn for an intense, numbing heat.

Large shrimp, peeled and deveined · Sichuan peppercorns · Dried red chilies, cut into pieces · Roasted peanuts

A quintessential Sichuan stir-fry featuring tender chicken, crunchy peanuts, and a complex sweet, sour, and spicy sauce, traditionally made with Sichuan peppercorns and dried chilies.

Chicken thigh, boneless, skinless · Sichuan peppercorns · Dried red chilies · Roasted peanuts

A regional variation of Mapo Tofu that incorporates the unique savory and slightly sweet flavor of preserved mustard greens (Mei Cai), adding another layer of complexity to the classic dish.

Silken Tofu · Ground Pork · Preserved Mustard Greens (Mei Cai) · Doubanjiang (Fermented Broad Bean Paste)

A simplified version of Mapo Tofu, designed for speed without sacrificing too much of the classic flavor profile. Uses pre-made chili bean paste and fewer steps.

Silken Tofu · Ground Chicken or Pork · Chili Bean Paste (Doubanjiang) · Garlic

A quintessential Sichuan dish featuring silken tofu and minced meat in a fiery, numbing, and savory sauce, renowned for its bold flavors and characteristic 'mala' sensation.

Silken Tofu · Ground Pork · Doubanjiang (Fermented Broad Bean Paste) · Douchi (Fermented Black Beans)