Sichuanese food is a type of Chinese cuisine originating from Sichuan Province. The province is most famously known for its spicy and flavorful dishes, as well as the use of chili peppers and peppercorns.
The dish that exemplifies these characteristics best would be Kung Pao chicken, which combines sweet and sour flavors with a spicy sauce made up mostly of ground dried chilies. If you want to taste famous Sichuanese food, keep on reading this article.
Kung Pao Chicken
Kung Pao chicken is a Sichuanese food made with chicken, peanuts, and chili peppers. Kung Pao chicken gets its name from Ding Baozhen, an imperial official in Sichuan Province during the Qing dynasty. The story goes that once when he visited a temple overnight, he found nothing to eat except for some chicken and peanuts brought along by his entourage. He then threw these ingredients into the wok with chili peppers and other spices cooking them up into one of China’s favorite recipes.
Mapo tofu is another popular dish in Sichuan made with soft tofu cubes sautéed with ground beef or pork, chili pepper, garlic, ginger, spring onions, and fermented black beans in a savory sauce.
Tan Tan Noodles
Tan tan noodles are a Chinese fusion dish adapted from Sichuan cuisine. This course is made of ground pork, dried shrimp and scallions tossed in a spicy chili sauce, then served over boiled noodles or steamed rice.
Spicy rabbit’s head
Spicy rabbit’s head is a famous appetizer consisting of a boiled whole rabbit with its head still attached split in half with the brain removed and put on display with a dab of spicy sesame sauce placed on top of its brain cavity for visitors to enjoy eating along with their alcoholic beverage.
Hot pot is a traditional Chinese communal meal full of different kinds of raw food dipped into hot boiling soup-like “broths” at the table cooked through either low heat or no heat at all held in the middle of the table over a pot of simmering water.
Sichuan peppercorn is one of the essential ingredients used for cooking Sichuan cuisine and can be served as an appetizer, spice, or flavoring to dishes. It gives food its spicy but numbing taste.
Dandan noodles are another popular Sichuanese food made with ground pork, diced tofu, pickled vegetables mixed with sesame sauce then served over boiled noodles or steamed rice.
Mapo doufu is a traditional Sichuanese food of tofu cubes cooked together with ground beef or pork, chili pepper, garlic, and ginger in a savory sauce.
Dried tangerine peel
Dried tangerine peel is a condiment that adds flavor to dishes. It is made by sun-drying tangerines that are then cut into small pieces and added to food as needed. As dried tangerine peels are hard, they must be pre-soaked in water before cooking.
The most famous Sichuanese food is the mapo tofu. It consists of a sauce made from chili oil, fermented black beans, ground beef or pork, and minced garlic. The dish also includes soft tofu that has been stir-fried with vegetables in hot oil until it becomes crispy on the outside but still moist inside. Mapo Tofu is often eaten at breakfast time because it’s spicy enough to make you sweat out toxins accumulated during sleep.