• Chinese-Sichuan Cuisine

  • Szechwan, Szechuan

  • (China)

  • 16 21

Style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.

UNESCO declared Chengdu to be a city of gastronomy in 2011 in order to recognize the sophistication of its cooking. (Wikipedia)

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Dishes: 7 / 16

Ma Po Tofu

(1 ) Mapo Doufu, 麻婆豆腐,... (Chinese) (Chinese-Sichuan)

It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, ...


(1 ) Shuizhuroupian, 水煮肉片 (Chinese) (Chinese-Sichuan)

Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water-cooked meat slices". The preparation ...

Twice Cooked Pork

(1 ) 回鍋肉 (Chinese) (Chinese-Sichuan)

also called double cooked pork is a Sichuan-style Chinese dish

Yuxiang Qiezi

(0 ) 鱼香茄子 (Chinese) (Chinese-Sichuan)

Strips of eggplant fried and doused in Sichuan’s sweet-sour-spicy sauce. Literally translated, it means “fish-fragrance eggplant,” but there is no ...

Shui Zhu Yu

(0 ) Sichuan Boiled Fi... (Chinese) (Chinese-Sichuan)

Fish version of the famous Shuizhu dish

Shui Zhu Niu Rou

(0 ) Shuizhu Niurou, S... (Chinese) (Chinese-Sichuan)

Beef version of the famous Shuizhu dish

Kou Shui Ji

(0 ) Saliva Chicken, M... (Chinese) (Chinese-Sichuan)

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

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