Food · Cuisines
Sichuan cuisine
Sichuan is one of the eight canonical regional cuisines of China and the most internationally recognised. The defining flavour is má-là — the numbing tingle of Sichuan peppercorn paired with the heat of dried red chillies — but the cuisine covers far more than spice.
What defines Sichuan cooking
- Sichuan peppercorn (花椒, huājiāo) — produces a tingling, numbing sensation on the tongue.
- Dried red chillies and chilli oil — heat and colour.
- Doubanjiang (豆瓣酱) — Pixian fermented broad-bean paste, the umami backbone.
- Pickled vegetables — preserved chilli, mustard greens, ginger.
- Garlic, ginger, scallions — the universal aromatics.
The cuisine has seven recognised flavour profiles, several with no chilli: sweet-sour fish-fragrance, lychee flavour, tea-smoked.
Canonical dishes
- Mapo tofu (麻婆豆腐) — silken tofu in doubanjiang sauce with minced beef and Sichuan peppercorn.
- Kung pao chicken (宫保鸡丁) — diced chicken with peanuts and dried chillies.
- Twice-cooked pork (回锅肉).
- Fish-fragrant aubergine (鱼香茄子) — no fish, just the flavour profile.
- Dan dan noodles (担担面).
- Boiled fish in chilli oil (水煮鱼).
- Sichuan hot pot.
Where to eat
At its peak in Chengdu and Chongqing. Chengdu's cooking is more refined; Chongqing leans heavier on heat and oil. Outside Sichuan, look for restaurants with "川菜" on the sign.
What to know
The peppercorn numbness is the point. Drink Yanjing beer or chrysanthemum tea — both cool the palate. Avoid water.
Verified May 2026