Main

Bo bo chicken

Spicy sliced and skewered chicken

Main

Bon bon chicken

Bang bang chicken (chinese: 棒棒雞; pinyin: bàng bàng jī; lit. 'bang-bang chicken'), also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in chinese cuisine. the name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer.

Main

Braised pork ribs with konjac

Side, Snack, Appetizer

Century egg

Century eggs (chinese: 皮蛋; pinyin: pídàn; jyutping: pei4 daan2), also known as preserved eggs, hundred-year eggs, thousand-year eggs, thousand-year-old eggs, century-old eggs, millennium eggs, skin eggs, black eggs or old eggs, are a chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. the transforming agent in the century egg is an alkaline salt, which gradually raises the ph of the egg to around 9–12, during the curing process. this chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds. some eggs have patterns near the surface of the egg white which are likened to pine branches. these patterned eggs are regarded as having better quality than the normal century eggs and are called songhua eggs, also known as pine flower eggs or pine-patterned eggs (chinese: 松花蛋). in 2014, 3 million tons of songhua eggs were consumed in china.

Main

Chengdu spicy chicken

Laziji (simplified chinese: 辣子鸡; traditional chinese: 辣子雞; pinyin: làzijī; lit. 'spicy chicken') is a dish of sichuan cuisine. it is a stir-fried dish, which consists of marinated then deep-fried pieces of chicken, dried sichuan chilli peppers, spicy bean paste, sichuan peppers, garlic, and ginger.toasted sesame seeds and sliced spring onions are often used to garnish the dish. diners use chopsticks to pick out the pieces of chicken, leaving the chilies in the bowl.laziji originated near geleshan in chongqing, where restaurateurs used small free-range chickens from nearby farms. this poultry became a signature export for geleshan.

Main

Chong qing kao yu

Grilled fish

Side, Snack, Appetizer

Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

Main

Dandan noodles

Dandan noodles or dandanmian (simplified chinese: 担担面; traditional chinese: 擔擔麵), literally "carrying-pole noodles", is a noodle dish originating from chinese sichuan cuisine. it consists of a spicy sauce usually containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, sichuan pepper, minced pork, and scallions served over noodles. the dish can either be served dry or as a noodle soup. the dandanmian originated in chengdu, the capital of sichuan province. the original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. the soup variant is from hong kong and is more widespread across the rest of china but it is uncommon in sichuan itself where the authentic style dominates. sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the american chinese style of the dish. in this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific shanghainese dish.

Main

Dongcai kourou

Pork belly with dong cai, preserved dried cabbage or mustard greens with pork belly

Main

Dongpo pork knuckle

Stewed pork knuckle

Side, Snack, Appetizer

Fermented bean paste

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of east, south and southeast asia. in some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.the pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. the colours of such pastes range from light tan to reddish brown and dark brown. the differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. the paste is also the main ingredient of hoisin sauce.due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. this is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup.

Main

Fish ball soup

Side, Snack, Appetizer

Fried peanuts

Deep fried peanuts are a snack food created by deep frying peanuts in an oil. the resulting product is a snack food that can be eaten in its entirety, both shell and nut. the deep-frying process does not change the flavor or texture of the nutmeats, but changes the texture and flavor of the shells—especially if seasonings are used—to make them more palatable.

Side, Snack, Appetizer

Fuqi feipian

Fuqi feipian (chinese: 夫妻肺片; pinyin: fūqī fèipiàn; lit. 'husband and wife lung pieces') is a popular sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including sichuan pepper. true to its sichuan roots, the desired taste should be both spicy and mouth-numbing. despite its name, actual lung is rarely used.

Main

Gan bian niu rou si

Stir fried crispy sichuan beef

Side, Snack, Appetizer

Gan bian si ji dou

Dry-fried green beans

Main

Gong bao ji ding

Spicy stir fried chicken and peanuts

Side, Snack, Appetizer

Guai wei peanuts

Peanuts candy-coated with guai wei, a spicy, numbing, sweet and sour sauce, a popular snack in sichuan

Side, Snack, Appetizer

Guaiwei sauce

A spicy, numbing, sweet and sour sauce made with sesame oil, sesame paste, rice vinegar, yuxiang seasoning, sichuan peppercorns, soy sauce, sugar, rice wine, used with pork, chicken, fish, seafood, prawns, cuttlefish, vegetables, peanuts

Main

Hong you chao shou

Spicy wontons in chili oil

Main

Hot and sour noodles

Hot and sour cellophane noodle soup

Main

Jiangtuan fish

Steamed whole fish, commonly carp, from the jialing river

Main

Laziji

Laziji (simplified chinese: 辣子鸡; traditional chinese: 辣子雞; pinyin: làzijī; lit. 'spicy chicken') is a dish of sichuan cuisine. it is a stir-fried dish, which consists of marinated then deep-fried pieces of chicken, dried sichuan chilli peppers, spicy bean paste, sichuan peppers, garlic, and ginger.toasted sesame seeds and sliced spring onions are often used to garnish the dish. diners use chopsticks to pick out the pieces of chicken, leaving the chilies in the bowl.laziji originated near geleshan in chongqing, where restaurateurs used small free-range chickens from nearby farms. this poultry became a signature export for geleshan.

Main

Liang ban ji

Cold chicken in a spicy sauce

Main

Liangfen

Liangfen (simplified chinese: 凉粉; traditional chinese: 涼粉; pinyin: liángfěn; lit. 'cold powder'), also spelled liang fen, is a chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. it is most popular in northern china, including beijing, gansu, and shaanxi, but may also be found in sichuan and qinghai. in tibet and nepal it is called laping and is a common street vendor food. in kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.liangfen is generally white or off-white in color, translucent, and thick. it is usually made from mung bean starch, but may also be made from pea or potato starch. in western china, the jelly-like seeds of plantago major were formerly also used. the starch is boiled with water and the resulting sheets are then cut into thick strips.liangfen is generally served cold. the liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. in lanzhou it is often served stir fried. in sichuan, a spicy dish called chuanbei liangfen is particularly popular (see photo above).similar foods include the korean muk made with buckwheat, mung bean, or chestnut starch and japanese tokoroten.jidou liangfen, a similar dish from the yunnan province of southwest china, is made from chick peas rather than mung beans. it is similar to burmese tofu salad. in northeast china, it is called lapi (拉皮) and is served mixed with julienned vegetables.

Main

Lo mai fan

Savory steamed glutinous rice, sticky rice with ribs, sausage

Breakfast

Lo mai fan

Savory steamed glutinous rice, sticky rice with ribs, sausage

Side, Snack, Appetizer

Mala jiang

Spicy and numbing chili pepper sauce, made with sichuan chili peppers, used with stir fries, stew, soup, hot pot, dipping sauce

Main

Mala xiang guo

Mala xiang guo (simplified chinese: 麻辣香锅; traditional chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into english as "spicy stir-fry hot pot", is a chinese dish prepared by stir frying. strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. the preparation process involves placing the required ingredients in the pot, stir frying and adding seasoning. in restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish.mala xiang guo was introduced by the burmese chinese people to myanmar, and is now a popular dish there, where it is called mala shan gaw (မာလာရှမ်းကော).

Main

Maocai

Stewed meat, fish, vegetables, mushrooms, bamboo shoots, tofu, noodles

Main

Mapo tofu

Mapo tofu (chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular chinese dish from sichuan province. it consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. one account indicates that the dish existed as early as 1254, in a suburb of chengdu, the capital city of sichuan province.

Main

Ma yi shang shu

Spicy pork with cellophane noodles

Main

Mayou ji

Sesame oil chicken

Dessert, Sweet

Nan gua bing

Small red bean-filled pumpkin cakes

Side, Snack, Appetizer

Pao cai

Pao cai (chinese: 泡菜; pinyin: pàocài; wade–giles: p'ao4 ts'ai4), also romanization as pao tsai, also known as chinese pickles (chinese: 葅), chinese sauerkraut, or pickled cabbage, is referred to fermented vegetables in chinese, which typically use different vegetables (e.g. chinese cabbage, cabbage, radish, mustard stems, long beans, peppers, daikon, carrots, and ginger) as raw materials. the different vegetables are then fermented in an anaerobic jar which contains a special pao cai brine. to improve the flavours and create antibacterial effects, garlic, ginger, chilli, onion and cloves can be added during the process of pickle fermentation. in chinese, pao cai is particularly found in sichuan cuisine. it is most commonly found in northern and western china; however, there is also a unique form of pao cai, called suan cai, which is prominent in northeastern china. it is often eaten with congee as a breakfast food. there exists more than 11 types of pao cai in china.similar fermented vegetables can be found all over the world with various favors, and they are also referred to as pao cai in chinese, such as the sichuanese zha cai, central american curtido, french cornichons, and the german sauerkraut.

Side, Snack, Appetizer

Pao jiao

Sour and spicy pickled chili peppers

Main

Rabbit

Rabbit meat is very popular in sichuan, nearly all rabbits bred for meat in china are sent to sichuan, rabbit heads are a popular snack

Side, Snack, Appetizer

Shi ling shu cai

Seasonal vegetables and greens

Main

Shuizhu

Shuizhu (chinese: 水煮; pinyin: shǔizhǔ, [ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is a chinese dish which originated from the cuisine of sichuan province and the name literally means "water boiled (meat)". the preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyúpiàn", chili pepper, and a large amount of vegetable oil. the meat is prepared with water, starch, and a slight amount of salt. boiled vegetables are placed at the bottom of the serving bowl or dish. the prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness. then it is drained and put in the serving dish with vegetables. minced dried chili, sichuan pepper, minced garlic, and other seasoning are spread over the meat. vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable. this dish maintains tenderness of the meat by poaching it instead of stir frying. it offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of sichuan pepper.

Main

Shuizhu niurou

Shuizhu (chinese: 水煮; pinyin: shǔizhǔ, [ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is a chinese dish which originated from the cuisine of sichuan province and the name literally means "water boiled (meat)". the preparation of this dish usually involves some sort of meat, usually beef, which is then called "shǔizhǔròupiàn" or fish when it's called "shǔizhǔyúpiàn", chili pepper, and a large amount of vegetable oil. the meat is prepared with water, starch, and a slight amount of salt. boiled vegetables are placed at the bottom of the serving bowl or dish. the prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness. then it is drained and put in the serving dish with vegetables. minced dried chili, sichuan pepper, minced garlic, and other seasoning are spread over the meat. vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable. this dish maintains tenderness of the meat by poaching it instead of stir frying. it offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of sichuan pepper.

Main

Shui zhu yu

Poached fish in spicy broth with chili peppers, vegetables, mushrooms

Main

Sichuan hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Main

Suan cai yu

Hot and sour fish soup with pickled mustard greens

Main

Suan la bai cai

Spicy stir fried cabbage

Main

Suan tang shui jiao

Hot and sour mutton dumplings, serve with sesame seeds, leek and cilantro

Dessert, Sweet

Tangyuan

Tangyuan (traditional chinese: 湯圓; simplified chinese: 汤圆; pinyin: tāngyuán; lit. 'soup ball') is a traditional chinese dessert made of glutinous rice shaped into a ball that is served in a hot broth or syrup. they come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. tangyuan is traditionally eaten during the lantern festival, but because its name is a homophone for union (traditional chinese: 團圓; simplified chinese: 团圆; pinyin: tuányuán) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, chinese new year, and the dōngzhì (winter solstice) festival.

Main

Twice-cooked pork

Twice-cooked pork or double-cooked pork (chinese: 回鍋肉; pinyin: huíguōròu) (literally "returned to the pan (wok)") is a chinese dish in sichuan cuisine. the pork is simmered, sliced, and then stir-fried -- "returned to the wok." the pork is accompanied with stir-fried vegetables, most commonly leeks, but often cabbage, bell peppers, onions, or scallions. the sauce may include shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste.this dish is commonly associated with yan jian rou (chinese: 鹽煎肉; lit. 'salted fried pork'), which tastes quite similar, but cooked in a different process.

Main

Wanza mian

Noodle soup with ground pork and yellow peas

Main

Xiao long bao

Xiaolongbao () refers to a type of small chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket, hence the name. xiaolongbao are often referred to as a kind of "dumpling", but should not be confused with british or american-style dumplings, nor with chinese jiaozi or wonton (both also sometimes called "dumplings"). in some parts of china and overseas, xiaolongbao may specifically refer to a kind of soup dumpling, the tangbao (chinese 汤包) of jiangsu cuisine, which are particularly associated with shanghai and wuxi. in shanghainese, these are also known as siaulon moedeu or xiaolong-style mantous, as wu chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. shengjianbao are very similar to tangbao but are pan-fried instead of steamed.

Main

Yaqian rou

Pieces of marinated meat are skewered on toothpicks then deep-fried, traditionally uses lamb but chicken and beef are also used

Side, Snack, Appetizer

Yuxiang

Yuxiang (simplified chinese: 鱼香; traditional chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') is a famous seasoning mixture in chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. it is said to have originated in sichuan cuisine, and has since spread to other regional chinese cuisines.despite the term literally meaning "fish fragrance" in chinese, yuxiang contains no seafood and is typically not added to seafood. on top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.

Main

Yu xiang qiezi

Spicy garlic eggplant

Main

Yu xiang rou si

Shredded pork with garlic sauce

Main

Zhangcha duck

Zhangcha duck, tea-smoked duck, or simply smoked duck (chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of sichuan cuisine. it is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. due to its complicated preparation, zhangcha duck was eaten more often at banquets or festive events than as a daily household dish.