World Recipes

Silken tofu in fiery, numbing pork sauce — the dish that defines Sichuan.

Silky tofu in a fiery, numbing sauce of doubanjiang, fermented black beans, and Sichuan peppercorns with ground pork.

Spicy sesame-peanut noodles with seasoned pork mince.

Thin wheat noodles in a rich sesame paste and chili oil sauce topped with savory pork mince and preserved vegetables.

Diced chicken with peanuts, dried chilies, and Sichuan peppercorn.

Wok-fried diced chicken with peanuts, dried chilies, and Sichuan peppercorns in a sweet-sour-savory sauce.

Pork wontons drenched in spicy, numbing chili oil sauce.

Tender white fish fillets poached in a volcanic bath of chili oil, Sichuan peppercorns, and bean sprouts.

Boiled then stir-fried pork belly with leeks and doubanjiang.

Belly pork simmered then wok-fried with doubanjiang, leeks, and fermented black beans until the edges curl and caramelize.

Bite-sized chicken pieces deep-fried then buried in a mountain of dried chilies and Sichuan peppercorns.

Eggplant in a sweet-sour-spicy sauce — 'fish fragrant' refers to the seasoning style, no fish.

Spicy, tangy, thick soup with tofu, mushrooms, and egg ribbons.

Sichuan numbing-spicy tofu without meat — all the mala, no pork.

Choose-your-own-ingredients stir-fried in mala sauce — dry hot pot.

Cold poached chicken in numbing chili oil — addictively savory.

Poached fish fillets swimming in blazing chili oil with Sichuan peppercorn.

Blistered green beans with preserved mustard greens and ground pork.

Green beans wok-fried until blistered and wrinkled, then tossed with ground pork, preserved vegetables, and Sichuan peppercorns.

Smashed cucumbers in chili oil, garlic, and vinegar — cold appetizer.

Wok-charred cauliflower with chili, garlic, and cumin.

Vegan version of kung pao with crispy tofu, peanuts, and Sichuan peppercorn.

Chilled wheat noodles tossed in a sesame-chili dressing with cucumber and bean sprouts.