Sichuan Cuisine

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Sichuan Cuisine — Flavors, Must-Try Dishes & How to Order | Masons Au Pair

Sichuan Cuisine — Flavors, Must-Try Dishes & How to Order

Sichuan cuisine (川菜) is famous for málà—the combo of chili heat (là) and the tingly-numbing kick (má) from Sichuan peppercorn. But it’s more than spice: sweet, sour, garlicky, smoky, and umami flavors show up across homestyle eateries, hotpot halls, and street carts in Chengdu.

What Makes Sichuan Food Unique

Signature Condiments

  • Pixian doubanjiang (郫县豆瓣酱) — chili broad-bean paste; the soul of many stir-fries.
  • Ya cai (芽菜) — preserved mustard greens; key in dan dan noodles.
  • Sichuan peppercorn (花椒) — red & green varieties; citrusy, numbing.
  • Chili oil (红油), douchi (fermented black beans), Chinese black vinegar.

Classic Flavor Profiles

  • Málà (麻辣): numbing + spicy.
  • Yúxiāng (鱼香): “fish-fragrant” garlic-ginger-pickle combo (no fish by default).
  • Jiāoyán (椒盐): salt & pepper spice.
  • Guàiwèi (怪味): “strange” but balanced sweet-sour-nutty-spicy.
  • Suān là (酸辣): sour-spicy.

Spice ≠ mandatory. Many Chengdu dishes are mild or adjustable—just ask.

Must-Try Dishes (By Heat Level)

Mild → Medium

  • Kung Pao Chicken (宫保鸡丁) — sweet-sour-nutty with peanuts; ask for 少辣/微辣.
  • Twice-Cooked Pork (回锅肉) — pork with leeks & doubanjiang; balanced heat.
  • Fish-Fragrant Eggplant (鱼香茄子) — garlicky-sour-sweet; great vegetarian pick.
  • Guokui (锅盔) — stuffed flatbread; savory or sweet street snack.
  • Liangpi / Liangfen (凉皮/凉粉) — cool noodles/jelly with chili-vinegar (adjustable).

Medium → Spicy

  • Mapo Tofu (麻婆豆腐) — tofu in numbing chili-bean sauce; ask for 微辣 if new.
  • Dan Dan Noodles (担担面) — small bowl, big flavor (ya cai + chili oil).
  • Shuizhuyu / Shuizhurou (水煮鱼/肉) — “water-boiled” fish/beef in chili broth.
  • Kou Shui Ji (口水鸡) — “mouth-watering” chicken in fragrant chili sauce.
  • Mala Tang / Chuan Chuan (麻辣烫/串串) — pick-your-skewers hotpot street style.

New to spice? Start with kung pao, yúxiāng eggplant, and dan dan (微辣) before tackling hotpot.

Hotpot 101 (火锅)

  1. Choose broth: 红汤 (spicy), 鸳鸯锅 (half spicy/half clear), or 清汤 (clear).
  2. Order plates: sliced beef/lamb, tofu, mushrooms, lotus root, potato, winter melon, greens.
  3. Sauce bar: Sesame oil, garlic, cilantro, oyster/soy sauce; add 沙茶 or vinegar to cool heat.
  4. Cook smart: Thin items 10–60 sec; starchy veg longer. Use separate ladles for raw/cooked.

Sensitive to spice? Go yuanyang (half-half) and dip bites in sesame oil to mellow heat.

Street Snacks You’ll See Everywhere

  • Bobo Chicken (钵钵鸡) — chilled skewers in chili-oil bath (spice adjustable).
  • Rabbit Head (兔头) — local specialty; very spicy (see our dedicated page).
  • BoBo Liangmian / cold noodles — chili-vinegar-garlic; ask for 少辣.
  • Sweet options: San Da Pao sticky rice balls, Bingfen (iced jelly).

How to Order Your Spice Level

Useful Phrases

  • 不要辣 — no spicy
  • 少辣 — less spicy
  • 微辣 — a little spicy
  • 中辣 / 特辣 — medium / extra spicy

Pro Tips

  • Add sesame oil or plain rice to tame heat.
  • Green (青花椒) peppercorn = brighter, stronger numb than red.
  • For kids/beginners, request 不放花椒 (no peppercorn) and 微辣.

Vegetarian, Halal & Allergens

  • Vegetarian: Try yúxiāng eggplant, dry-fried green beans (干煸四季豆), veg hotpot. Say 不要肉/不要猪油 (no meat/lard).
  • Halal-friendly: Choose chicken/beef dishes; avoid pork and check for lard or alcohol in sauces.
  • Allergens: Many sauces use peanut/sesame. Ask “有花生/芝麻吗？”.
  • Mapo tofu often includes minced pork/lard—request 素的 (vegetarian) if needed.

Hygiene & Street-Food Smarts

  • Pick stalls with steady turnover and visible handwashing/gloves.
  • Choose freshly boiled items; avoid lukewarm foods sitting out.
  • Carry tissues/hand gel; dispose of skewers in bins.
  • Next-day tummy plan: water, fruit, plain congee (白粥) if you overdid the spice.

DIY Shopping List (Souvenirs & Cooking)

Essentials to Bring Home

  • Pixian doubanjiang (vacuum-packed)
  • Whole Sichuan peppercorns (red & green)
  • Ya cai (for dan dan)
  • Chili crisp/oil & hotpot base bricks

Easy First Recipe (at home)

  1. Heat oil → fry 1 tbsp doubanjiang till red.
  2. Add garlic/ginger → tofu or veg/meat → splash of soy + sugar.
  3. Finish with ground peppercorn and scallions. Done.

Where to Eat (Quick Guide)

  • Mom-and-pop canteens: best prices and homestyle classics.
  • Hotpot chains: consistent, English picture menus sometimes available.
  • Night markets/lanes: snacks + desserts; go early for shorter lines.

Useful Vocabulary

  • 川菜 — Sichuan cuisine
  • 麻辣 — numbing & spicy
  • 郫县豆瓣 — Pixian chili bean paste
  • 花椒（红/青）— Sichuan pepper (red/green)
  • 芽菜 — preserved mustard greens (ya cai)
  • 少辣 / 微辣 / 不要辣 — less / a little / no spicy
  • 不放花椒 / 不要猪油 — no peppercorn / no lard

FAQ — Sichuan Cuisine

Is everything super spicy?
No. Many dishes are mild or adjustable—tell the server 少辣/不要辣.

What if I can’t handle numbing?
Ask for 不放花椒 and dip food in sesame oil to soften heat.

Best first hotpot?
Choose a 鸳鸯锅 (half spicy/half clear) and stick to beginner plates (beef, tofu, mushrooms, greens).

Vegetarian choices?
Yúxiāng eggplant, dry-fried green beans, veg hotpot, tofu/veg stir-fries—request 不要肉/不要猪油.

Eat Sichuan with Confidence

Masons Au Pair helps you order to your spice level, pick safe and tasty stalls, and learn the key phrases—so every Chengdu meal is delicious, social, and stress-free.

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