12 Most Popular Sichuan Foods – Have you ever tried?

Sichuan food is the most popular among other Chinese cuisines in China, and even in the world. There are thousands of dishes in Sichuan cuisine. Which one to eat? Here are 12 most famous Sichuan dishes worth trying.
 

 Chinese Name: 宫保鸡丁 gōng bǎo jī dīng
 Flavor: sweet, sour and spicy
 Cook Method: stir-fry
Kung Pao Chicken is a famous Sichuan dish known in globe. It is mainly made of chicken and peanuts. The chicken dices taste slightly spicy and tender and peanuts taste crisp. It has also been summarized as Beijing court dishes. After that, Kung Pao Chicken was spread abroad.
 Read more: Recipe - How to Make Kung Pao Chicken

Kung Pao Chicken

Ma Po Tofu

 Chinese Name: 麻婆豆腐 má pó dòu fu
 Flavor: spicy and pungent
 Cook Method: fry, boil
Ma Po Tofu, sautéed tofu in hot and spicy sauce, is one of the traditional Sichuan dishes. The main ingredient is tofu and beef. This dish shows the characteristics of Sichuan cuisine very well. It tastes spicy, pungent and smooth.
 Read more: Recipe - How to Make Ma Po Tofu
 

 Chinese Name: 四川火锅 sì chuān huǒ guō
 Flavor: hot and spicy
 Cook Method: boil
Sichuan hot pot is one of the best Sichuan food. Smelling of the red oil hot pot soup, people get mouth-watering already. The ingredients to be boiled include various vegetables, meat and fish. The common food materials are ox tripe, duck intestines, jelly duck blood, yam pasta, Huanghou, a food material take from the main artery of ox, beef roll, pig brain and any other materials you like.
 

 Chinese Name: 担担面 dàn dàn miàn
 Flavor: spicy and chewy
 Cook Method: boil, dress with sauce
Dandan noodles is a famous local pasta snacks selling on the streets in the past in Sichuan. The boiled manmade noodles are topped with the fried sauce made of minced meat, peanuts and red chili. The noodles turn red after mixing with the sauce and taste spicy. Nowadays, dandan noodles have spread all over the place.
 

 Chinese Name: 鱼香肉丝 yú xiāng ròu sī
 Flavor: sweet, spicy and sour
 Cook Method: stir-fry
Fish Flavored Shredded Pork is known for its artificial fish flavor created by various seasonings with no fish inside. The main ingredients are pork, griskin, agaric, carrot and lettuce. Fish flavor is one of the main Sichuan cuisine flavors. Sichuan food also has other fish flavored dishes like fish flavored eggplant.
 Read more: Recipe - How to Make Fish-Flavored Shredded Pork

Fish Flavored Shredded Pork

Sliced Fish in Hot Chili Oil

 Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn
 Flavor: spicy, pungent, and hot
 Cook Method: boil
Sliced Pork in Hot Chili Oil is a famous home-cooked Szechuan food. The meat is spicy, tender and easy to chew, and soup is red and bright. Before boiling, the pork slices are coated and pickled with beaten egg, dry starch and some seasonings, which make the pork taste tender after boiling. Broad bean paste plays a crucial role in its spicy flavor.
 

 Chinese Name: 水煮鱼 shuǐ zhǔ yú
 Flavor: spicy, pungent, and hot
 Cook Method: boil
Boiled fish was first popular in Chongqing. The predecessor of boiled fish is actually hot pot fish in Chongqing. The main materials are fish, bean sprout, red chili and pepper. The fish is first boiled and then topped the hot oil with red chili and pepper. The color is bright red and it taste spicy and pungent.
 

 Chinese Name: 回锅肉 huí guō ròu
 Flavor: salty and spicy
 Cook Method: boil and quick-fry
Twice-cooked pork is not that spicy like Sliced Pork in Hot Chili Oil. The special point of this Sichuan food recipe is that the streaky pork is cooked twice, firstly boiled and then fried with Sichuan broad bean paste and fermented soya bean which are the crucial condiments in Sichuan dishes, and green chili and garlic bolt are also added. It was once considered to be the best Sichuan dish in the rural area of Sichuan.
 Read more: Recipe - How to Make Twice-cooked Pork

Twice-cooked Pork

Sliced Beef and Ox Organs in Chili Sauce

 Chinese Name: 夫妻肺片 fū qī fèi piàn
 Flavor: spicy and pungent
 Cook Method: dress with sauce
It is a famous Sichuan food, created by a couple. The bovine scalp, beef heart, beef tongue, tripe, and beef are the main material which are marinated and then sliced. Then, the red chili oil and other seasonings are poured on it.
 

 Chinese Name: 辣子鸡丁 là zǐ jī dīng
 Flavor: spicy, crispy and tender
 Cook Method: fry
In addition to the chicken, chili is used as the main ingredient rather than seasonings, which fully reflects the characteristics of Chuan cuisine. The color of the dish is brown and red, the spicy taste is strong, which is an unforgettable delicacy for the eater.
 Read more: Recipe - How to Make Diced Chicken with Chili

Diced Chicken with Chili

Bobo Chicken

 Chinese Name: 钵钵鸡 bō bō jī
 Flavor: spicy, salty
 Cook Method: boil, dress
Bobo Chicken is a traditional Sichuan snack with over 100 years’ history. Bobo is a pottery in which the cooked chicken and spicy sauce are placed. The chicken is boiled, then sliced and dipped in sauce with spicy ingredients and a variety of seasonings. It tastes spicy and salty with a little bit sweet aftertaste.
 

 Chinese Name: 龙抄手 lóng chāo shǒu
 Flavor: spicy
 Cook Method: boil
Long Chao Shou is a traditional snack in Chengdu with over 70 years’ history. Chao Shou is a special name of wonton for the Sichuanese. The filling is often made of minced pork, green onion and so and the flour wrapper is as thin as a piece of a paper. It is often eaten with soup after boiling. The smooth surface makes Chao Shou slide into your mouth and it tastes fresh and tender. After, sip some soup. What an enjoyment!
 Read more: Recipe - How to Make Wonton