Sichuan Cuisine \u2014 Flavors, Must-Try Dishes & How to Order | Masons Au Pair<\/title>\r\n <meta name=\"description\" content=\"Understand Sichuan cuisine in Chengdu: m\u00e1l\u00e0 vs numbing, essential condiments, must-try dishes (hotpot, mapo tofu, dan dan noodles), street snacks, how to order your spice level, vegetarian tips, vocabulary, and FAQs.\"\/>\r\n <style>\r\n :root { --brand:#093F50; }\r\n body { font-family: Arial, Helvetica, sans-serif; color:#222; line-height:1.7; margin:0; }\r\n .wrap { max-width:860px; padding:24px; margin:0 auto; }\r\n h1, h2 { font-size:25px; color:var(--brand); }\r\n h2 { margin-top:150px; }\r\n p { margin:12px 0; }\r\n ul, ol { padding-left:22px; }\r\n a { color:var(--brand); text-decoration:none; }\r\n a:hover { text-decoration:underline; }\r\n .box { border:1px solid var(--brand); border-radius:10px; padding:16px 18px; background:#f7fbfc; }\r\n .grid-2 { display:grid; grid-template-columns:1fr; gap:12px; }\r\n @media (min-width:720px){ .grid-2 { grid-template-columns:1fr 1fr; } }\r\n .tip, .note { font-style:italic; opacity:.9; }\r\n .cta { margin-top:28px; padding:18px 20px; border:1px solid var(--brand); border-radius:10px; background:#f7fbfc; }\r\n .cta a.button { display:inline-block; margin-top:10px; padding:10px 16px; font-weight:700; border-radius:6px; background:var(--brand); color:#fff; text-decoration:none; }\r\n .check li { margin:6px 0; }\r\n .tag { display:inline-block; padding:2px 8px; border:1px solid var(--brand); border-radius:16px; font-size:12px; margin-right:6px; }\r\n code { background:#f1f5f7; padding:2px 6px; border-radius:4px; }\r\n <\/style>\r\n<\/head>\r\n<body>\r\n <main class=\"wrap\">\r\n <h1>Sichuan Cuisine \u2014 Flavors, Must-Try Dishes & How to Order<\/h1>\r\n <p>\r\n <strong>cocina de Sichuan<\/strong> (\u5ddd\u83dc) is famous for <strong>m\u00e1l\u00e0<\/strong>\u2014the combo of chili heat (<em>l\u00e0<\/em>) and the\r\n <strong>tingly-numbing<\/strong> kick (<em>m\u00e1<\/em>) from Sichuan peppercorn. But it\u2019s more than spice: sweet, sour, garlicky,\r\n smoky, and umami flavors show up across homestyle eateries, hotpot halls, and street carts in <strong>Chengdu<\/strong>.\r\n <\/p>\r\n\r\n <h2>What Makes Sichuan Food Unique<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Signature Condiments<\/strong><\/p>\r\n <ul>\r\n <li><strong>Pixian doubanjiang<\/strong> (\u90eb\u53bf\u8c46\u74e3\u9171) \u2014 chili broad-bean paste; the soul of many stir-fries.<\/li>\r\n <li><strong>Ya cai<\/strong> (\u82bd\u83dc) \u2014 preserved mustard greens; key in <em>dan dan<\/em> noodles.<\/li>\r\n <li><strong>pimienta de Sichuan<\/strong> (\u82b1\u6912) \u2014 red & green varieties; citrusy, numbing.<\/li>\r\n <li><strong>Chili oil<\/strong> (\u7ea2\u6cb9), <strong>douchi<\/strong> (fermented black beans), <strong>Chinese black vinegar<\/strong>.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Classic Flavor Profiles<\/strong><\/p>\r\n <ul>\r\n <li><strong>M\u00e1l\u00e0<\/strong> (\u9ebb\u8fa3): numbing + spicy.<\/li>\r\n <li><strong>Y\u00faxi\u0101ng<\/strong> (\u9c7c\u9999): \u201cfish-fragrant\u201d garlic-ginger-pickle combo (no fish by default).<\/li>\r\n <li><strong>Ji\u0101oy\u00e1n<\/strong> (\u6912\u76d0): salt & pepper spice.<\/li>\r\n <li><strong>Gu\u00e0iw\u00e8i<\/strong> (\u602a\u5473): \u201cstrange\u201d but balanced sweet-sour-nutty-spicy.<\/li>\r\n <li><strong>Su\u0101n l\u00e0<\/strong> (\u9178\u8fa3): sour-spicy.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n <p class=\"note\">Spice \u2260 mandatory. Many Chengdu dishes are mild or adjustable\u2014just ask.<\/p>\r\n\r\n <h2>Must-Try Dishes (By Heat Level)<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Mild \u2192 Medium<\/strong><\/p>\r\n <ul>\r\n <li><strong>Pollo kung pao<\/strong> (\u5bab\u4fdd\u9e21\u4e01) \u2014 sweet-sour-nutty with peanuts; ask for <em>\u5c11\u8fa3\/\u5fae\u8fa3<\/em>.<\/li>\r\n <li><strong>Twice-Cooked Pork<\/strong> (\u56de\u9505\u8089) \u2014 pork with leeks & doubanjiang; balanced heat.<\/li>\r\n <li><strong>Fish-Fragrant Eggplant<\/strong> (\u9c7c\u9999\u8304\u5b50) \u2014 garlicky-sour-sweet; great vegetarian pick.<\/li>\r\n <li><strong>Guokui<\/strong> (\u9505\u76d4) \u2014 stuffed flatbread; savory or sweet street snack.<\/li>\r\n <li><strong>Liangpi \/ Liangfen<\/strong> (\u51c9\u76ae\/\u51c9\u7c89) \u2014 cool noodles\/jelly with chili-vinegar (adjustable).<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Medium \u2192 Spicy<\/strong><\/p>\r\n <ul>\r\n <li><strong>mapo tofu<\/strong> (\u9ebb\u5a46\u8c46\u8150) \u2014 tofu in numbing chili-bean sauce; ask for <em>\u5fae\u8fa3<\/em> if new.<\/li>\r\n <li><strong>fideos dan dan<\/strong> (\u62c5\u62c5\u9762) \u2014 small bowl, big flavor (ya cai + chili oil).<\/li>\r\n <li><strong>Shuizhuyu \/ Shuizhurou<\/strong> (\u6c34\u716e\u9c7c\/\u8089) \u2014 \u201cwater-boiled\u201d fish\/beef in chili broth.<\/li>\r\n <li><strong>Kou Shui Ji<\/strong> (\u53e3\u6c34\u9e21) \u2014 \u201cmouth-watering\u201d chicken in fragrant chili sauce.<\/li>\r\n <li><strong>Mala Tang \/ Chuan Chuan<\/strong> (\u9ebb\u8fa3\u70eb\/\u4e32\u4e32) \u2014 pick-your-skewers hotpot street style.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n <p class=\"tip\">New to spice? Start with <strong>kung pao<\/strong>, <strong>y\u00faxi\u0101ng eggplant<\/strong>y <strong>dan dan (\u5fae\u8fa3)<\/strong> before tackling hotpot.<\/p>\r\n\r\n <h2>Hotpot 101 (\u706b\u9505)<\/h2>\r\n <div class=\"box\">\r\n <ol>\r\n <li><strong>Choose broth:<\/strong> <em>\u7ea2\u6c64<\/em> (spicy), <em>\u9e33\u9e2f\u9505<\/em> (half spicy\/half clear), or <em>\u6e05\u6c64<\/em> (clear).<\/li>\r\n <li><strong>Order plates:<\/strong> sliced beef\/lamb, tofu, mushrooms, lotus root, potato, winter melon, greens.<\/li>\r\n <li><strong>Sauce bar:<\/strong> Sesame oil, garlic, cilantro, oyster\/soy sauce; add <em>\u6c99\u8336<\/em> or vinegar to cool heat.<\/li>\r\n <li><strong>Cook smart:<\/strong> Thin items 10\u201360 sec; starchy veg longer. Use separate ladles for raw\/cooked.<\/li>\r\n <\/ol>\r\n <\/div>\r\n <p class=\"note\">Sensitive to spice? Go <strong>yuanyang<\/strong> (half-half) and dip bites in <strong>sesame oil<\/strong> to mellow heat.<\/p>\r\n\r\n <h2>Street Snacks You\u2019ll See Everywhere<\/h2>\r\n <ul>\r\n <li><strong>Bobo Chicken<\/strong> (\u94b5\u94b5\u9e21) \u2014 chilled skewers in chili-oil bath (spice adjustable).<\/li>\r\n <li><strong>Rabbit Head<\/strong> (\u5154\u5934) \u2014 local specialty; very spicy (see our dedicated page).<\/li>\r\n <li><strong>BoBo Liangmian<\/strong> \/ cold noodles \u2014 chili-vinegar-garlic; ask for <em>\u5c11\u8fa3<\/em>.<\/li>\r\n <li><strong>Sweet options:<\/strong> <em>San Da Pao<\/em> sticky rice balls, <em>Bingfen<\/em> (iced jelly).<\/li>\r\n <\/ul>\r\n\r\n <h2>How to Order Your Spice Level<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Useful Phrases<\/strong><\/p>\r\n <ul>\r\n <li><strong>\u4e0d\u8981\u8fa3<\/strong> \u2014 no spicy<\/li>\r\n <li><strong>\u5c11\u8fa3<\/strong> \u2014 less spicy<\/li>\r\n <li><strong>\u5fae\u8fa3<\/strong> \u2014 a little spicy<\/li>\r\n <li><strong>\u4e2d\u8fa3 \/ \u7279\u8fa3<\/strong> \u2014 medium \/ extra spicy<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Pro Tips<\/strong><\/p>\r\n <ul>\r\n <li>Add <strong>sesame oil<\/strong> o <strong>plain rice<\/strong> to tame heat.<\/li>\r\n <li>Green (<em>\u9752\u82b1\u6912<\/em>) peppercorn = brighter, stronger numb than red.<\/li>\r\n <li>For kids\/beginners, request <strong>\u4e0d\u653e\u82b1\u6912<\/strong> (no peppercorn) and <strong>\u5fae\u8fa3<\/strong>.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n\r\n <h2>Vegetarian, Halal & Allergens<\/h2>\r\n <ul class=\"check\">\r\n <li><strong>Vegetarian:<\/strong> Try <em>y\u00faxi\u0101ng eggplant<\/em>, <em>dry-fried green beans<\/em> (\u5e72\u7178\u56db\u5b63\u8c46), veg hotpot. Say <strong>\u4e0d\u8981\u8089\/\u4e0d\u8981\u732a\u6cb9<\/strong> (no meat\/lard).<\/li>\r\n <li><strong>Halal-friendly:<\/strong> Choose chicken\/beef dishes; avoid <strong>pork<\/strong> and check for <strong>lard<\/strong> or alcohol in sauces.<\/li>\r\n <li><strong>Allergens:<\/strong> Many sauces use <strong>peanut<\/strong>\/<strong>sesame<\/strong>. Ask \u201c<strong>\u6709\u82b1\u751f\/\u829d\u9ebb\u5417\uff1f<\/strong>\u201d.<\/li>\r\n <li><strong>Mapo tofu<\/strong> often includes minced pork\/lard\u2014request <strong>\u7d20\u7684<\/strong> (vegetarian) if needed.<\/li>\r\n <\/ul>\r\n\r\n <h2>Hygiene & Street-Food Smarts<\/h2>\r\n <ul>\r\n <li>Pick stalls with <strong>steady turnover<\/strong> and visible handwashing\/gloves.<\/li>\r\n <li>Choose freshly boiled items; avoid lukewarm foods sitting out.<\/li>\r\n <li>Carry <strong>tissues\/hand gel<\/strong>; dispose of skewers in bins.<\/li>\r\n <li><strong>Next-day tummy plan:<\/strong> water, fruit, plain congee (\u767d\u7ca5) if you overdid the spice.<\/li>\r\n <\/ul>\r\n\r\n <h2>DIY Shopping List (Souvenirs & Cooking)<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Essentials to Bring Home<\/strong><\/p>\r\n <ul>\r\n <li>Pixian <strong>doubanjiang<\/strong> (vacuum-packed)<\/li>\r\n <li><strong>Whole Sichuan peppercorns<\/strong> (red & green)<\/li>\r\n <li><strong>Ya cai<\/strong> (for dan dan)<\/li>\r\n <li><strong>Chili crisp\/oil<\/strong> & hotpot base bricks<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Easy First Recipe (at home)<\/strong><\/p>\r\n <ol>\r\n <li>Heat oil \u2192 fry 1 tbsp <em>doubanjiang<\/em> till red.<\/li>\r\n <li>Add garlic\/ginger \u2192 tofu or veg\/meat \u2192 splash of soy + sugar.<\/li>\r\n <li>Finish with <strong>ground peppercorn<\/strong> and scallions. Done.<\/li>\r\n <\/ol>\r\n <\/div>\r\n <\/div>\r\n\r\n <h2>Where to Eat (Quick Guide)<\/h2>\r\n <ul>\r\n <li><strong>Mom-and-pop canteens<\/strong>: best prices and homestyle classics.<\/li>\r\n <li><strong>Hotpot chains<\/strong>: consistent, English picture menus sometimes available.<\/li>\r\n <li><strong>Night markets\/lanes<\/strong>: snacks + desserts; go early for shorter lines.<\/li>\r\n <\/ul>\r\n\r\n <h2>Useful Vocabulary<\/h2>\r\n <ul>\r\n <li>\u5ddd\u83dc \u2014 Sichuan cuisine<\/li>\r\n <li>\u9ebb\u8fa3 \u2014 numbing & spicy<\/li>\r\n <li>\u90eb\u53bf\u8c46\u74e3 \u2014 Pixian chili bean paste<\/li>\r\n <li>\u82b1\u6912\uff08\u7ea2\/\u9752\uff09\u2014 Sichuan pepper (red\/green)<\/li>\r\n <li>\u82bd\u83dc \u2014 preserved mustard greens (ya cai)<\/li>\r\n <li>\u5c11\u8fa3 \/ \u5fae\u8fa3 \/ \u4e0d\u8981\u8fa3 \u2014 less \/ a little \/ no spicy<\/li>\r\n <li>\u4e0d\u653e\u82b1\u6912 \/ \u4e0d\u8981\u732a\u6cb9 \u2014 no peppercorn \/ no lard<\/li>\r\n <\/ul>\r\n\r\n <h2>FAQ \u2014 Sichuan Cuisine<\/h2>\r\n <p><strong>Is everything super spicy?<\/strong><br\/>No. Many dishes are mild or adjustable\u2014tell the server <strong>\u5c11\u8fa3\/\u4e0d\u8981\u8fa3<\/strong>.<\/p>\r\n <p><strong>What if I can\u2019t handle numbing?<\/strong><br\/>Ask for <strong>\u4e0d\u653e\u82b1\u6912<\/strong> and dip food in <strong>sesame oil<\/strong> to soften heat.<\/p>\r\n <p><strong>Best first hotpot?<\/strong><br\/>Choose a <strong>\u9e33\u9e2f\u9505<\/strong> (half spicy\/half clear) and stick to beginner plates (beef, tofu, mushrooms, greens).<\/p>\r\n <p><strong>Vegetarian choices?<\/strong><br\/><em>Y\u00faxi\u0101ng eggplant<\/em>, <em>dry-fried green beans<\/em>, veg hotpot, tofu\/veg stir-fries\u2014request <strong>\u4e0d\u8981\u8089\/\u4e0d\u8981\u732a\u6cb9<\/strong>.<\/p>\r\n\r\n <div class=\"cta\">\r\n <p><strong>Eat Sichuan with Confidence<\/strong><\/p>\r\n <p>\r\n Masons Au Pair helps you order to your spice level, pick safe and tasty stalls, and learn the key phrases\u2014so every\r\n Chengdu meal is delicious, social, and stress-free.\r\n <\/p>\r\n <a class=\"button\" href=\"https:\/\/masons-aupair.com\/es\/be-an-au-pair-in-china\/\">Join Our Au Pair Program<\/a>\r\n <\/div>\r\n 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\n\t\t\t\t\t\r\n\r\n\r\n \r\n \r\n Sichuan Cuisine \u2014 Flavors, Must-Try Dishes & How to Order | Masons Au Pair<\/title>\r\n <meta name=\"description\" content=\"Understand Sichuan cuisine in Chengdu: m\u00e1l\u00e0 vs numbing, essential condiments, must-try dishes (hotpot, mapo tofu, dan dan noodles), street snacks, how to order your spice level, vegetarian tips, vocabulary, and FAQs.\"\/>\r\n <style>\r\n :root { --brand:#093F50; }\r\n body { font-family: Arial, Helvetica, sans-serif; color:#222; line-height:1.7; margin:0; }\r\n .wrap { max-width:860px; padding:24px; margin:0 auto; }\r\n h1, h2 { font-size:25px; color:var(--brand); }\r\n h2 { margin-top:150px; }\r\n p { margin:12px 0; }\r\n ul, ol { padding-left:22px; }\r\n a { color:var(--brand); text-decoration:none; }\r\n a:hover { text-decoration:underline; }\r\n .box { border:1px solid var(--brand); border-radius:10px; padding:16px 18px; background:#f7fbfc; }\r\n .grid-2 { display:grid; grid-template-columns:1fr; gap:12px; }\r\n @media (min-width:720px){ .grid-2 { grid-template-columns:1fr 1fr; } }\r\n .tip, .note { font-style:italic; opacity:.9; }\r\n .cta { margin-top:28px; padding:18px 20px; border:1px solid var(--brand); border-radius:10px; background:#f7fbfc; }\r\n .cta a.button { display:inline-block; margin-top:10px; padding:10px 16px; font-weight:700; border-radius:6px; background:var(--brand); color:#fff; text-decoration:none; }\r\n .check li { margin:6px 0; }\r\n .tag { display:inline-block; padding:2px 8px; border:1px solid var(--brand); border-radius:16px; font-size:12px; margin-right:6px; }\r\n code { background:#f1f5f7; padding:2px 6px; border-radius:4px; }\r\n <\/style>\r\n<\/head>\r\n<body>\r\n <main class=\"wrap\">\r\n <h1>Sichuan Cuisine \u2014 Flavors, Must-Try Dishes & How to Order<\/h1>\r\n <p>\r\n <strong>cocina de Sichuan<\/strong> (\u5ddd\u83dc) is famous for <strong>m\u00e1l\u00e0<\/strong>\u2014the combo of chili heat (<em>l\u00e0<\/em>) and the\r\n <strong>tingly-numbing<\/strong> kick (<em>m\u00e1<\/em>) from Sichuan peppercorn. But it\u2019s more than spice: sweet, sour, garlicky,\r\n smoky, and umami flavors show up across homestyle eateries, hotpot halls, and street carts in <strong>Chengdu<\/strong>.\r\n <\/p>\r\n\r\n <h2>What Makes Sichuan Food Unique<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Signature Condiments<\/strong><\/p>\r\n <ul>\r\n <li><strong>Pixian doubanjiang<\/strong> (\u90eb\u53bf\u8c46\u74e3\u9171) \u2014 chili broad-bean paste; the soul of many stir-fries.<\/li>\r\n <li><strong>Ya cai<\/strong> (\u82bd\u83dc) \u2014 preserved mustard greens; key in <em>dan dan<\/em> noodles.<\/li>\r\n <li><strong>pimienta de Sichuan<\/strong> (\u82b1\u6912) \u2014 red & green varieties; citrusy, numbing.<\/li>\r\n <li><strong>Chili oil<\/strong> (\u7ea2\u6cb9), <strong>douchi<\/strong> (fermented black beans), <strong>Chinese black vinegar<\/strong>.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Classic Flavor Profiles<\/strong><\/p>\r\n <ul>\r\n <li><strong>M\u00e1l\u00e0<\/strong> (\u9ebb\u8fa3): numbing + spicy.<\/li>\r\n <li><strong>Y\u00faxi\u0101ng<\/strong> (\u9c7c\u9999): \u201cfish-fragrant\u201d garlic-ginger-pickle combo (no fish by default).<\/li>\r\n <li><strong>Ji\u0101oy\u00e1n<\/strong> (\u6912\u76d0): salt & pepper spice.<\/li>\r\n <li><strong>Gu\u00e0iw\u00e8i<\/strong> (\u602a\u5473): \u201cstrange\u201d but balanced sweet-sour-nutty-spicy.<\/li>\r\n <li><strong>Su\u0101n l\u00e0<\/strong> (\u9178\u8fa3): sour-spicy.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n <p class=\"note\">Spice \u2260 mandatory. Many Chengdu dishes are mild or adjustable\u2014just ask.<\/p>\r\n\r\n <h2>Must-Try Dishes (By Heat Level)<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Mild \u2192 Medium<\/strong><\/p>\r\n <ul>\r\n <li><strong>Pollo kung pao<\/strong> (\u5bab\u4fdd\u9e21\u4e01) \u2014 sweet-sour-nutty with peanuts; ask for <em>\u5c11\u8fa3\/\u5fae\u8fa3<\/em>.<\/li>\r\n <li><strong>Twice-Cooked Pork<\/strong> (\u56de\u9505\u8089) \u2014 pork with leeks & doubanjiang; balanced heat.<\/li>\r\n <li><strong>Fish-Fragrant Eggplant<\/strong> (\u9c7c\u9999\u8304\u5b50) \u2014 garlicky-sour-sweet; great vegetarian pick.<\/li>\r\n <li><strong>Guokui<\/strong> (\u9505\u76d4) \u2014 stuffed flatbread; savory or sweet street snack.<\/li>\r\n <li><strong>Liangpi \/ Liangfen<\/strong> (\u51c9\u76ae\/\u51c9\u7c89) \u2014 cool noodles\/jelly with chili-vinegar (adjustable).<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Medium \u2192 Spicy<\/strong><\/p>\r\n <ul>\r\n <li><strong>mapo tofu<\/strong> (\u9ebb\u5a46\u8c46\u8150) \u2014 tofu in numbing chili-bean sauce; ask for <em>\u5fae\u8fa3<\/em> if new.<\/li>\r\n <li><strong>fideos dan dan<\/strong> (\u62c5\u62c5\u9762) \u2014 small bowl, big flavor (ya cai + chili oil).<\/li>\r\n <li><strong>Shuizhuyu \/ Shuizhurou<\/strong> (\u6c34\u716e\u9c7c\/\u8089) \u2014 \u201cwater-boiled\u201d fish\/beef in chili broth.<\/li>\r\n <li><strong>Kou Shui Ji<\/strong> (\u53e3\u6c34\u9e21) \u2014 \u201cmouth-watering\u201d chicken in fragrant chili sauce.<\/li>\r\n <li><strong>Mala Tang \/ Chuan Chuan<\/strong> (\u9ebb\u8fa3\u70eb\/\u4e32\u4e32) \u2014 pick-your-skewers hotpot street style.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n <p class=\"tip\">New to spice? Start with <strong>kung pao<\/strong>, <strong>y\u00faxi\u0101ng eggplant<\/strong>y <strong>dan dan (\u5fae\u8fa3)<\/strong> before tackling hotpot.<\/p>\r\n\r\n <h2>Hotpot 101 (\u706b\u9505)<\/h2>\r\n <div class=\"box\">\r\n <ol>\r\n <li><strong>Choose broth:<\/strong> <em>\u7ea2\u6c64<\/em> (spicy), <em>\u9e33\u9e2f\u9505<\/em> (half spicy\/half clear), or <em>\u6e05\u6c64<\/em> (clear).<\/li>\r\n <li><strong>Order plates:<\/strong> sliced beef\/lamb, tofu, mushrooms, lotus root, potato, winter melon, greens.<\/li>\r\n <li><strong>Sauce bar:<\/strong> Sesame oil, garlic, cilantro, oyster\/soy sauce; add <em>\u6c99\u8336<\/em> or vinegar to cool heat.<\/li>\r\n <li><strong>Cook smart:<\/strong> Thin items 10\u201360 sec; starchy veg longer. Use separate ladles for raw\/cooked.<\/li>\r\n <\/ol>\r\n <\/div>\r\n <p class=\"note\">Sensitive to spice? Go <strong>yuanyang<\/strong> (half-half) and dip bites in <strong>sesame oil<\/strong> to mellow heat.<\/p>\r\n\r\n <h2>Street Snacks You\u2019ll See Everywhere<\/h2>\r\n <ul>\r\n <li><strong>Bobo Chicken<\/strong> (\u94b5\u94b5\u9e21) \u2014 chilled skewers in chili-oil bath (spice adjustable).<\/li>\r\n <li><strong>Rabbit Head<\/strong> (\u5154\u5934) \u2014 local specialty; very spicy (see our dedicated page).<\/li>\r\n <li><strong>BoBo Liangmian<\/strong> \/ cold noodles \u2014 chili-vinegar-garlic; ask for <em>\u5c11\u8fa3<\/em>.<\/li>\r\n <li><strong>Sweet options:<\/strong> <em>San Da Pao<\/em> sticky rice balls, <em>Bingfen<\/em> (iced jelly).<\/li>\r\n <\/ul>\r\n\r\n <h2>How to Order Your Spice Level<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Useful Phrases<\/strong><\/p>\r\n <ul>\r\n <li><strong>\u4e0d\u8981\u8fa3<\/strong> \u2014 no spicy<\/li>\r\n <li><strong>\u5c11\u8fa3<\/strong> \u2014 less spicy<\/li>\r\n <li><strong>\u5fae\u8fa3<\/strong> \u2014 a little spicy<\/li>\r\n <li><strong>\u4e2d\u8fa3 \/ \u7279\u8fa3<\/strong> \u2014 medium \/ extra spicy<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Pro Tips<\/strong><\/p>\r\n <ul>\r\n <li>Add <strong>sesame oil<\/strong> o <strong>plain rice<\/strong> to tame heat.<\/li>\r\n <li>Green (<em>\u9752\u82b1\u6912<\/em>) peppercorn = brighter, stronger numb than red.<\/li>\r\n <li>For kids\/beginners, request <strong>\u4e0d\u653e\u82b1\u6912<\/strong> (no peppercorn) and <strong>\u5fae\u8fa3<\/strong>.<\/li>\r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\n\r\n <h2>Vegetarian, Halal & Allergens<\/h2>\r\n <ul class=\"check\">\r\n <li><strong>Vegetarian:<\/strong> Try <em>y\u00faxi\u0101ng eggplant<\/em>, <em>dry-fried green beans<\/em> (\u5e72\u7178\u56db\u5b63\u8c46), veg hotpot. Say <strong>\u4e0d\u8981\u8089\/\u4e0d\u8981\u732a\u6cb9<\/strong> (no meat\/lard).<\/li>\r\n <li><strong>Halal-friendly:<\/strong> Choose chicken\/beef dishes; avoid <strong>pork<\/strong> and check for <strong>lard<\/strong> or alcohol in sauces.<\/li>\r\n <li><strong>Allergens:<\/strong> Many sauces use <strong>peanut<\/strong>\/<strong>sesame<\/strong>. Ask \u201c<strong>\u6709\u82b1\u751f\/\u829d\u9ebb\u5417\uff1f<\/strong>\u201d.<\/li>\r\n <li><strong>Mapo tofu<\/strong> often includes minced pork\/lard\u2014request <strong>\u7d20\u7684<\/strong> (vegetarian) if needed.<\/li>\r\n <\/ul>\r\n\r\n <h2>Hygiene & Street-Food Smarts<\/h2>\r\n <ul>\r\n <li>Pick stalls with <strong>steady turnover<\/strong> and visible handwashing\/gloves.<\/li>\r\n <li>Choose freshly boiled items; avoid lukewarm foods sitting out.<\/li>\r\n <li>Carry <strong>tissues\/hand gel<\/strong>; dispose of skewers in bins.<\/li>\r\n <li><strong>Next-day tummy plan:<\/strong> water, fruit, plain congee (\u767d\u7ca5) if you overdid the spice.<\/li>\r\n <\/ul>\r\n\r\n <h2>DIY Shopping List (Souvenirs & Cooking)<\/h2>\r\n <div class=\"grid-2\">\r\n <div class=\"box\">\r\n <p><strong>Essentials to Bring Home<\/strong><\/p>\r\n <ul>\r\n <li>Pixian <strong>doubanjiang<\/strong> (vacuum-packed)<\/li>\r\n <li><strong>Whole Sichuan peppercorns<\/strong> (red & green)<\/li>\r\n <li><strong>Ya cai<\/strong> (for dan dan)<\/li>\r\n <li><strong>Chili crisp\/oil<\/strong> & hotpot base bricks<\/li>\r\n <\/ul>\r\n <\/div>\r\n <div class=\"box\">\r\n <p><strong>Easy First Recipe (at home)<\/strong><\/p>\r\n <ol>\r\n <li>Heat oil \u2192 fry 1 tbsp <em>doubanjiang<\/em> till red.<\/li>\r\n <li>Add garlic\/ginger \u2192 tofu or veg\/meat \u2192 splash of soy + sugar.<\/li>\r\n <li>Finish with <strong>ground peppercorn<\/strong> and scallions. Done.<\/li>\r\n <\/ol>\r\n <\/div>\r\n <\/div>\r\n\r\n <h2>Where to Eat (Quick Guide)<\/h2>\r\n <ul>\r\n <li><strong>Mom-and-pop canteens<\/strong>: best prices and homestyle classics.<\/li>\r\n <li><strong>Hotpot chains<\/strong>: consistent, English picture menus sometimes available.<\/li>\r\n <li><strong>Night markets\/lanes<\/strong>: snacks + desserts; go early for shorter lines.<\/li>\r\n <\/ul>\r\n\r\n <h2>Useful Vocabulary<\/h2>\r\n <ul>\r\n <li>\u5ddd\u83dc \u2014 Sichuan cuisine<\/li>\r\n <li>\u9ebb\u8fa3 \u2014 numbing & spicy<\/li>\r\n <li>\u90eb\u53bf\u8c46\u74e3 \u2014 Pixian chili bean paste<\/li>\r\n <li>\u82b1\u6912\uff08\u7ea2\/\u9752\uff09\u2014 Sichuan pepper (red\/green)<\/li>\r\n <li>\u82bd\u83dc \u2014 preserved mustard greens (ya cai)<\/li>\r\n <li>\u5c11\u8fa3 \/ \u5fae\u8fa3 \/ \u4e0d\u8981\u8fa3 \u2014 less \/ a little \/ no spicy<\/li>\r\n <li>\u4e0d\u653e\u82b1\u6912 \/ \u4e0d\u8981\u732a\u6cb9 \u2014 no peppercorn \/ no lard<\/li>\r\n <\/ul>\r\n\r\n <h2>FAQ \u2014 Sichuan Cuisine<\/h2>\r\n <p><strong>Is everything super spicy?<\/strong><br\/>No. Many dishes are mild or adjustable\u2014tell the server <strong>\u5c11\u8fa3\/\u4e0d\u8981\u8fa3<\/strong>.<\/p>\r\n <p><strong>What if I can\u2019t handle numbing?<\/strong><br\/>Ask for <strong>\u4e0d\u653e\u82b1\u6912<\/strong> and dip food in <strong>sesame oil<\/strong> to soften heat.<\/p>\r\n <p><strong>Best first hotpot?<\/strong><br\/>Choose a <strong>\u9e33\u9e2f\u9505<\/strong> (half spicy\/half clear) and stick to beginner plates (beef, tofu, mushrooms, greens).<\/p>\r\n <p><strong>Vegetarian choices?<\/strong><br\/><em>Y\u00faxi\u0101ng eggplant<\/em>, <em>dry-fried green beans<\/em>, veg hotpot, tofu\/veg stir-fries\u2014request <strong>\u4e0d\u8981\u8089\/\u4e0d\u8981\u732a\u6cb9<\/strong>.<\/p>\r\n\r\n <div class=\"cta\">\r\n <p><strong>Eat Sichuan with Confidence<\/strong><\/p>\r\n <p>\r\n Masons Au Pair helps you order to your spice level, pick safe and tasty stalls, and learn the key phrases\u2014so every\r\n Chengdu meal is delicious, social, and stress-free.\r\n <\/p>\r\n <a class=\"button\" href=\"https:\/\/masons-aupair.com\/es\/be-an-au-pair-in-china\/\">Join Our Au Pair Program<\/a>\r\n <\/div>\r\n 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