Gong Bao Chicken

Strips of eggplant fried and doused in Sichuan’s sweet-sour-spicy sauce. Literally translated, it means “fish-fragrance eggplant,” but there is no fish involved in physical or aromatic presence; the term comes in reference to the sauce, which is also …

Sweet, savory, garlicky, and not as spicy as they look, Sichuan spicy wontons are a delicious combination of sweet soy sauce, raw garlic, roasted red chili, and a touch of vinegar to balance things out. In the U.S., …

Twice Cooked Pork is a dish originally from the Sichuan area of China. The pork is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing …

Chinese Steamed dumplings are less famous compared with pan fried and Boiled dumplings. In China, they are mainly served as side dish, dim sum or breakfast.

Fish version of the famous Shuizhu dish

Beef version of the famous Shuizhu dish

Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water-cooked meat slices". The preparation of this dish usually involves some sort of meat (usually it is beef), chili pepper, and a large …

is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. It is also found within Cantonese cuisine. It is usually classified as a mid to high-end dish depending on the seafood offered. …

Ma Po Tofu is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef. Popular Chinese …

Lazi jiding is a dish from the Sichuan area of China. Small pieces of chicken are wok fried with chilies.

One of the most famous Szechuan style chicken dishes–poached chicken in chili sauce

Slow stew of belly pork with seasonings that may include sugar, soy sauce, Shaoxing wine and spices. Every region seems to have its own version.