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Sichuan Cuisine

Sichuan Cuisine
Sichuan Cuisine
Sichuan Cuisine
Sichuan Cuisine
Sichuan Cuisine
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Sichuan Cuisine (Chuan Cai) has gained wide popularity and universal reputation due to its unique flavor of mouth numbing spice. Originating from Sichuan Province, the essence of Chuan Cuisine is mainly found in Chengdu and Chongqing. Strong flavors, heavy use of oil and peppercorns are the main ingredients of Chuan Cuisine. Cooking methods vary from fast frying, stir frying to steaming and braising. Chuan Cuisine is impressive with its delicate balance of peppercorn and chilies. Meanwhile, garlic, ginger and soybeans are also the used as the main seasonings. In addition to a great variety in ingredients, Chuan cuisine has presented unique dishes with outstanding flavors.
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Recommended Sichuan Cuisine Dishes


Kungpao Chicken
Kungpao Chicken is one of the most famous dishes amongst Chuan cuisine. With diced chicken, peanuts, red pepper as the primary ingredients, Kung Pao Chicken is made by the cooking method of stir-frying. The authentic flavor of Kung Pao chicken is numbing by the use of peppercorns in it.

Mapo Tofu
Mapo Tofu is one of the most outstanding dishes in Sichuan cuisine and it enjoys high popularity both at home and abroad for its unique flavor and great taste. Mapo Tofu is made with bean curd set in chili bean paste to be cooked with fermented black beans and t minced pork or beef. Other seasonings such as onions, vegetables, and wood ear fungus can also be used. Mapo Tofu is featured with the mix flavor of numbing spice.

Sichuan Hot Pot

Sichuan Hot Pot is a must try experience whilst visiting Chengdu. The spicy hot pot is filled with dry chilies, peppercorn, ginger, garlic and many other herbs. Cook meats and vegetables in the hot pot and no doubt this hot pot will spice up your tour in Chengdu. 
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