From the cuisine atlas
Sichuan cuisine
Sichuan cooking is known for chile heat, Sichuan pepper, fermented bean pastes, garlic, pickles, braises, and numbing spice.
80 recipesDishes to discover
Page 1 of 4
Szechuan Dry Fried String Beans With Chai Por (干煸四季豆)
Side
Kung Pao Chicken with Toasted Cashew Nuts
Side
Yu Xiang Qie Zi (Sichuan Eggplant)
Dinner
Yu Xiang Pork
Dinner
Vegan Dan Dan Noodles
Dinner
Twice Cooked Pork
Dinner
Twice Cooked Pork
Dinner
Twice Cooked Pork (Hui Guo Rou, 回锅肉)
Dinner
Twice Cooked Pork
Dinner
The Kung Pao Chicken My Dad's Made 100,000 Times
Dinner
Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)
Snack
Szechuan Pan Fried Peppers (Tiger Skin Peppers, 虎皮尖椒)
SideDish
Suan Ni Bai Rou (Sliced Pork with Garlic Sauce)
Snack
Spicy lotus root stir-fry (辣炒莲藕)
Side
Spicy beef noodle soup (香辣牛肉面)
Soup
Spicy and Sour Potato
Side dish
Sichuan Three Pepper Pork Belly Stir-fry
Pork
Sichuan Style Stir-Fried Chinese Long Beans
Side
Sichuan Spicy Wontons
Appetizers and Snacks
Sichuan Spicy Three Pepper Chicken
Dinner
Sichuan Spicy Wonton In Chili Oil (红油抄手)
Dinner
Sichuan spicy peanuts (Mala peanuts, 麻辣花生)
Snack