Sichuan Cuisine
Taste: Numbing-spicy Sichuan, Chongqing · 3 cities
'China's best food is in Sichuan.' Far more than just heat — Sichuan cuisine masters seven core flavors (numbing, spicy, salty, sweet, sour, bitter, fragrant) and dozens of compound flavors. Three river-basin sub-styles evolved along the Min, Tuo, and Yangtze rivers. 38 cooking methods, 30 still thriving today.
Cooking Techniques
Stir-frying, dry-braising, dry-stir-frying, pickling, brining, sautéing, and泡 (soaking). Small-cut quick-fry and dry-heat methods are signatures.
Regional Variations
Upper River (Chengdu-Base)
Classic Chengdu style. Refined, balanced mala with dishes like Mapo Tofu and Kung Pao Chicken.
Lower River (Chongqing-Base)
Bold, intense, heavy on chili and Sichuan pepper. Home of Chongqing hot pot and river fish.
Small River (Zigong-Base)
Salt merchants' cuisine. The spiciest branch — Zigong's salt history bred intense, fiery flavors.
Classic Dishes
Cities with Sichuan Cuisine
3 destinations
Chengdu Chengdu
Land of abundance, headquarters of the mala universe.
Chongqing Chongqing
8D magical mountain city, the center of the hot pot universe.
Guiyang Guiyang
Mountain capital of sour and spice, where Miao flavors meet Guizhou's wild ingredients.