Sichuan food is famous for its fiery flavours, although the majority of dishes from this southwestern province are more delicate and non-spicy in style. However, it is said that the true test for a cook in Sichuan is delivering all seven flavours – spicy, sour, salty, sweet, bitter, tongue-numbing and aromatic – in the same dish.
Huiguo Rou (Twice Cooked Pork 回锅肉)
Koushui Ji (Saliva Chicken 口水鸡)
Gongbao Jiding (Kung Pao Chicken 宫保鸡丁)
Mao Xue Wang (Duck Blood Curd 毛血旺)
Shui Zhu Yu (Water Boiled Fish 水煮鱼)
Tian Shui Mian (Sweet Water Noodles 甜水面)
Mayi Shangshu (Ants Climbing A Tree 蚂蚁上树)
Dan Dan Mian (Dan Dan Noodles 担担面)
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