sichuan food
Twice Cooked Pork
Chengdu: City of Gastronomy #4
Huí Guō Ròu -- 回锅肉
Pork belly simmered and then fried with scallions with some special Sichuan sauce.
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Three Big Cannons
Chengdu: City of Gastronomy #7
三大炮 -- Sān dàpào
Sweetened glutinous rice balls dusted in toasted soy and ground sesame, then coated in a sweet melted brown sugar syrup. All that, and it comes with a show!
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Second Sister Rabbit
Chengdu: City of Gastronomy #8
二姐兔丁 -- Èr jiě tù dīng
Bite-sized rabbit bits in a very Sichuan sauce -- numbing peppercorns, spicy peppers, peanuts, served cold with a sweet aftertaste.
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Zhong Dumplings
Chengdu: City of Gastronomy #9
钟水饺 -- Zhōng shuǐ jiǎo
Dumplings packed with meat and served in a slightly sweet and fully delicious Sichuan chili oil.
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Lai’s Balls
Chengdu: City of Gastronomy #10
赖汤圆 -- Lài Tāng Yuán
Glutinous rice flour is made into a dough and wrapped around some sweetened black sesame paste.
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Sichuan Poached Fish
Chengdu: City of Gastronomy #13
水煮鱼 -- Shuǐ Zhǔ Yú
Shui Zhu is a special Sichuan cooking technique that adds a spicy numbing kick to a poached fish. This is one of the most famous fish dishes in Sichuan.
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