Dishes 川菜
Sichuan cuisine (川菜 - chuancai) is one of the “Eight Great Cuisines” of China. The most easily recognizable trait of it is a healthy helping of lajiao, or chili peppers, as well as mouth-numbing Sichuan peppercorn.
Since Chongqing was part of Sichuan until 1997, most restaurants that aren't specialized in hotpot or noodles will offer this amazing stuff.
You're probably already familiar with the likes of 宫爆鸡丁 (gongbao jiding), AKA Kung-pow chicken, and 糖醋里脊 (tangcu liji), AKA Sweet and sour pork, but you're in China now and there's a lot more to it. Try these on for size:
盐煎肉- Yanjianrou:
Salty pork slices
麻婆豆腐- Mapo doufu:
Spicy tofu with small pieces of pork
干煸四季豆- Ganbian sijidou:
Stir-fried Green Beans
回锅肉- Huiguorou:
Pork slices with green peppers
鱼香肉丝- Yuxiang rousi:
Pork strips in a “fish” flavored sauce
Our Favorites:
Shapingba: Mr. Shi's
Jiangbei:
Yuzhong:
Nan'an:
Jiulongpo:
Yubei: