Sichuan Cuisine
It has bold flavours, particularly the pungency and spicinessSichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.
Kung Pao chicken
Kung Pao chicken (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
Dandan noodles
Dandan noodles or dandanmian is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables (often including zha cai, lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.
Bon bon chicken
Bon bon chicken is a popular dish in Chinese cuisine. When preparing the dish, one holds a stick and another holds a knife; the sound made by the stick and the knife striking each other has a rhythmic, almost musical quality, hence the name bang bang chicken.
Twice-cooked pork
Twice-cooked pork or double-cooked pork is a Sichuan-style Chinese dish. The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables.
