Sichuan local food
Local dishes, ingredients and the stories behind them.
Tianquan peppercorn chicken 天全椒麻鸡
Jiaoma points to a fragrant, tingling peppercorn sensation. It can be quite different from the direct burning heat of a large amount of chilli.
AI dish illustration / AI 菜品示意图
Read dish guide →
Hanyuan jar-preserved pork 汉源坛子肉
The meat is rich and concentrated, with firmer lean portions and softer fat. Its preservation gives a different character from freshly stir-fried pork.
AI dish illustration / AI 菜品示意图
Read dish guide →
Hanyuan peppercorn fish 汉源贡椒鱼
Expect a fragrant tingling sensation against tender fish. Fresh or dried peppercorns and added chilli can change the flavour substantially.
AI dish illustration / AI 菜品示意图
Read dish guide →
Qiuxi catfish 球溪鲶鱼
Catfish offers a tender, fatty texture against a bold sauce. The spice level can be substantial, so it is useful to ask before ordering.
AI dish illustration / AI 菜品示意图
Read dish guide →
Luoquan tofu feast 罗泉豆腐宴
The interest lies in texture changes across the meal, not one repeated sauce. Some courses may be light while others are meat-rich.
AI dish illustration / AI 菜品示意图
Read dish guide →
Danshan cold starch jelly 丹山凉粉
The jelly is slippery and resilient, while the dressing provides most of the chilli, acidity and salt.
AI dish illustration / AI 菜品示意图
Read dish guide →
Luzhou white steamed rice cakes 泸州白糕
Expect a light rice aroma, gentle sweetness and a springy softness rather than a buttery pastry texture.
AI dish illustration / AI 菜品示意图
Read dish guide →
Kaijiang tofu-skin bamboo pork 开江豆笋回锅肉
Rich pork contrasts with chewy tofu-skin layers. The sauce is savoury and can be spicy.
AI dish illustration / AI 菜品示意图
Read dish guide →
Shiti steamed fish 达川石梯蒸鱼
The main attraction is moist fish flesh with a lighter cooking texture than a deep-fried fish dish.
AI dish illustration / AI 菜品示意图
Read dish guide →
Xuanhan mala chicken 宣汉麻辣鸡
Chilli heat and peppercorn tingling work together against the chicken's texture. The strength can vary considerably.
AI dish illustration / AI 菜品示意图
Read dish guide →
Chengdu maocai mixed spicy bowl 成都冒菜
The broth coats many contrasting textures, from crunchy lotus root to soft tofu and tender meat. Chilli and peppercorn strength can often be adjusted.
AI dish illustration / AI 菜品示意图
Read dish guide →
Leshan tofu pockets with radish 乐山夹丝豆腐干
Chewy tofu contrasts with crisp radish. The sauce adds sweet acidity, with chilli or mustard contributing separate kinds of heat.
AI dish illustration / AI 菜品示意图
Read dish guide →Sichuan · Food stories
Stories from Sichuan are on the way
Food articles and local dining stories from Sichuan will appear here as they are published.