medium 30 min total · Sichuan
Dan Dan Noodles
Sichuan street food at its best — springy noodles in a nutty, numbing chili sauce under a pile of crisp fried pork. Assembled bowl by bowl in 30 minutes.
Sichuan Recipes
Bold, numbing, and layered. Sichuan cooking leans on doubanjiang, Sichuan peppercorns, and chili oil to build heat with real depth instead of raw burn.
6 recipes
easy 25 min total · Sichuan
Dry-Fried Green Beans
Blistered, wrinkled green beans with minced pork and preserved mustard greens. The most addictive vegetable dish in Sichuan cooking.
easy 30 min total · Soups
Hot and Sour Soup
Thick, peppery, tongue-tingling broth packed with wood ear mushroom, tofu, and bamboo shoot. The heat comes from white pepper, not chili.
easy 25 min total · Sichuan
Kung Pao Chicken
Chicken thighs wok-tossed with blistered chilies, peanuts, and a sweet-sour-savory glaze. The Sichuan original, not the gloopy takeout version.
easy 25 min total · Sichuan
Mapo Tofu
Silky tofu in a fiery, numbing Sichuan sauce with crisp ground pork. On the table in 25 minutes, and better than any takeout version.
medium 45 min total · Sichuan
Twice-Cooked Pork
Belly pork simmered, sliced, then fried until the edges curl and crisp, in a deep chili-bean sauce with leeks. The dish that made doubanjiang famous.