15 Fiery Sichuan Classics You Can’t Resist

Sichuan cuisine isn’t just about heat—it’s a symphony of má là (numbing-spicy), umami, and texture. These 15 dishes, passed down by chefs and home cooks alike, capture the soul of China’s most iconic food region. Whether you’re a chili-head or a flavor explorer, here’s how to bring Chengdu’s vibrant streets to your kitchen.

1. Cold Tossed Mushrooms (凉拌蘑菇)

Why It’s a Hit: A refreshing counterpoint to Sichuan’s fiery reputation.

Pro Tips:

Mushroom choice: King oyster or shiitake work best for meaty texture.

Steam, don’t boil: Preserves earthy flavor.

Dressing hack: Replace peanut oil with toasted sesame oil for nuttiness.

Serve chilled: Perfect for summer BBQs.

2. Twice-Cooked Pork (回锅肉)

The Soul of Sichuan: Crispy pork belly + fermented bean paste magic.

Keys to Success:

Parboil pork: 20 mins with ginger/scallions removes gaminess.

Render fat slowly: Medium heat crisps skin without burning.

豆豉 (Douchi) boost: Adds funky depth.

Vegetarian twist: Use seitan or jackfruit.

3. Dry-Fried Tofu & Pork (香干炒肉)

Texture Play: Chewy tofu skin meets caramelized pork.

Chef’s Secret:

Blanch tofu skins: 1 min in soy-water removes bitterness.

Wok hei: Crank heat to high for smoky char.

Add-ins: Pickled mustard greens for tang.

4. Steamed Shrimp & Egg Tofu (虾仁蒸豆腐)

Silky Luxury: Custardy tofu + plump shrimp.

Do This:

Steam time: 5 mins max—overcooking ruins texture.

Egg ratio: 1:1.5 water for jiggly perfection.

Drizzle: Truffle oil for a VIP upgrade.

5. No-Oil Eggplant Stir-Fry (青椒炒茄子)

Healthy Hack: Salt-pulling replaces deep-frying.

Science Bit:

Salt draws out moisture, preventing soggy results.

Egg coating adds protein without grease.

Spice it up: Add Sichuan peppercorn oil.

6. Crunchy Cabbage Slaw (凉拌白菜丝)

Texture Bomb: Vinegar-soaked cabbage + crispy peanuts.

Make It Sing:

Soak in brine: 10 mins with 1 tsp salt + 1 tbsp vinegar.

Skip the heat: Raw chili flakes preserve crunch.

Add protein: Shredded chicken or tofu.

7. Velvet Liver Stir-Fry (爆炒猪肝)

Tenderize Like a Pro:

Milk soak: 30 mins neutralizes metallic taste.

Velveting: Cornstarch + Shaoxing wine marinade.

Pair with: Pickled ginger to cut richness.

8. Egg-Wrapped Tofu (鸡蛋爆豆腐)

Breakfast of Champions: Protein-packed and ready in 10 mins.

Hack It:

Silken tofu: Crumbles less than firm varieties.

Scramble gently: Fold eggs around tofu.

Top with: Chili crisp and scallions.

9. Sichuan-Style Beef Salad (凉拌牛肉)

Meat Lover’s Dream: Rare-seared beef + numbing dressing.

Marinade Magic:

1 tbsp Sichuan peppercorn oil

2 tsp chili flakes

1 tsp black vinegar

Chill 1 hour: Flavors intensify overnight.

10. Scrambled Eggs with Chives (韭菜炒鸡蛋)

Grandma’s Secret: Dry-fry chives first for concentrated flavor.

Golden Rule:

Low & slow: Creamy curds > rubbery scramble.

Finish cold: Residual heat cooks eggs through.

Add-ins: Dried shrimp for umami.

11. Cucumber & Shrimp Delight (青瓜虾仁)

Kid-Friendly Freshness: Mild yet nutrient-dense.

Prep Smart:

Deseed cucumbers: Reduces wateriness.

Velvet shrimp: Egg white + cornstarch marinade.

Sauce: Oyster sauce + splash of lemon.

12. Garlic Luffa Towers (蒜蓉丝瓜)

Steamed Elegance: Jade-green luffa + golden garlic.

Avoid Sogginess:

Salt soak: 10 mins draws out excess moisture.

Glass noodles: Soak in broth before layering.

Garnish: Fried shallots for crunch.

13. No-Grill “Grilled” Fish (香辣烤鱼)

Indoor Hack: Pan-searing mimics charcoal char.

Flood the Flavor:

Beer brine: Tenderizes and sweetens.

Layered heat: Doubanjiang + dried chilies + fresh jalapeños.

Sidekick: Tofu skin to soak up sauce.

14. Stuffed Tomato Surprise (西红柿蒸肉)

Retro Chic: 1970s banquet staple reinvented.

Modern Twists:

Gluten-free: Use quinoa instead of pork.

Air fry: 15 mins at 375°F for crispy tops.

Sauce boost: Add roasted red pepper purée.

15. Ants Climbing Trees (蚂蚁上树) ⭐ The Million-Dollar Finale

Why It’s Priceless: Humble ingredients transformed by technique.

Master Class:

Vermicelli choice: Mung bean noodles stay springy.

Dry-fry pork: Crispy bits mimic “ants.”

Sichuan peppercorn finish: Adds citrusy buzz.

Legend says: This dish fueled ancient scholars’ all-night study sessions!

Why Sichuan Cuisine Conquers Global Palates

Layered Heat: Chili oil + Sichuan peppercorns = addictive má là.

Texture Variety: Crispy, silky, chewy—all in one meal.

Adaptability: Easily adjusted for spice tolerance.

Comfort Factor: Rich broths and carb-loaded noodles = soul food.

Essential Pantry Items:

Doubanjiang (豆瓣酱): Fermented bean paste – the umami backbone.

Sichuan Peppercorns: Look for “hong pao” variety for maximum tingle.

Chili Oil: Make your own or use Lao Gan Ma.

Pro Tip: Always serve with plain rice or congee to balance heat.