Sìchuān food is considered one of the four great regional Chinese cuisines, with famously spicy dishes that keep diners warm in the cold, damp winters and sweating in the hot, humid summers. From a ¥10 bowl of dāndan noodles to a multicourse family feast or a bubbling vat of hotpot, the variety in Sìchuān is nearly endless and the heat is unrelenting.

Tea Menu

NamePronunciationTranslationTypeOrigin
普洱 pǔ’ěrGreen (post-fermented)Yúnnán (Pǔ’ěr county)
铁观音 tiě guānyīnIron Buddha OolongFújiàn
苦荞 kǔqiáoBuckwheat HerbalYúnnán
菊花 júhuāChrysanthemum FlowerChina-wide
花毛峰 huāmáofēngJasmine FlowerSìchuān
竹叶青 zhúyèqīngBamboo-leafGreenSìchuān (Éméi Shān)

Top 10 Sichuanese Dishes

  • Huǒguō (火锅) Hotpot; more a food style than a specific dish – a boiling vat of spicy (or not) oil used to cook all manner of meat, vegies, intestines and more.
  • Gōngbào jīdīng (宫爆鸡丁) Spicy chicken with peanuts.
  • Gānbiān sìjìdòu (干煸四季豆) Dry-fried green beans.
  • Mápó dòufu (麻婆豆腐) Spicy beancurd invented, it's said, by a pock-marked woman.
  • Shuǐzhǔ yú (水煮鱼) Boiled fish in a fiery sauce.
  • Huíguō ròu (回锅肉) Pork, simmered with spices and then stir-fried.
  • Yúxiāng qiézi (鱼香茄子) Sliced eggplant, simmered in a sweet/sour/spicy sauce.
  • Dàndàn miàn (担担面) Pickled vegies, minced pork, chilli and green onions over a bowl of noodles.
  • Máyóujī (麻油鸡) Sesame-oil chicken.
  • Chuānběi liángfěn (川北凉粉) The local take on a national favourite, these mung-bean noodles are generally served cold and drowning in spices.