Known for its spicy and oily dishes Sichuan (Szechuan) food is a big favorite among Westerners in China, and is a safe bet if you aren't too acclimated to local Chinese food, that is assuming you can take the spice. Sichuan restaurants can be found all over China, and many non-Sichuan restaurants also prepare Sichuan dishes. To find a Sichuan restaurant look for the character ´¨ (chuan1) on a restaurant sign or a menu. Click here for a printable copy of this guide.
Ë®ÖóÅ£Èâ shui3 zhu3 niu2 rou4 To experience the experience the true extent of Sichuan spice, try out "Boiled Water Beef." Morsels of beef along with a mixture of vegetables which can include (among other things) bok choy, lettuce, and sprouts are cooked and then served in a big vat of hot oily soup. Those who have an exceptional craving for spice (and a relative lack of concern for caloric intake), have been known to drink the soup.
Ë®Öó»îÓã shui3 zhu3 huo2 yu2 "Boiled Water Live Fish" is the same as "Boiled Water Beef"(above) but made with freshly killed fish instead of beef. Most restaurants will ask you to choose your fish from a tank, and then you can watch as the restaurant staff assists you in killing your prey. This is usually accomplished by taking the fish outside and slamming it down on the pavement a few times...but hey, at least you know it's fresh.
ÓãÏãÈâË¿ yu2 xiang1 rou4 si1 "Smells Like Fish Pork" is a sweet and moderately spicy dish cooked with wood ear mushroom and green hot peppers. Don't let the name fool you. This dish, if cooked properly, does not taste anything like fish.
Åݽ·³´ÈâË¿ pao4 jiao1 chao3 rou4 si1 Banana Peppers are not as commonly used as the typical Sichuan hot peppers, and they pack a different kind of spice. To find out for yourself, sample "Banana Pepper Pork Strings."

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 hui2 guo1 rou4 The Chinese are much obliged to eat pork fat and "Twice Cooked Pork" is one big reason why. In this dish, slices of pork gristle, along with a little bit of lean meat are cooked with hot peppers and onions in a sweet sauce.
¹¬±£¼¦¶¡ gong1 bao3 ji1 ding1 There is possibly no dish more adorned by Westerners in China than the world famous Kung Pao Chicken, which consists of small cubes of chicken stir fried with peanuts, cucumbers and hot peppers. It's both sweet and spicy, and goes excellent with a bowl of white rice.
À±×Ó¼¦ la4 zi3 ji1 The long lost cousin of Kung Pao Chicken, "Spicy Chicken Bits" is spicier than Kung Pao, but not as sweet, and without the peanuts.
ÂéÀ±¶¹¸¯ ma2 la4 dou4 fu2 Mala Tofu is a well-known dish consisting of little more than cubes of tofu stir-fried with hot peppers and Sichuan peppers. If you can't take spicy food, don't even bother.
ÂéÆŶ¹¸¯ ma2 po2 dou4 fu The division between Mala Tofu and Mapo Tofu can sometimes be up to the discretion of the cook, but in the technical sense, Mapo Tofu is Mala Tofu with mashed up pieces of pork added. Mala Tofu is generally vegetarian.
¸ÉìÔÍÁ¶¹Ë¿ gan1 bian4 tu3 dou4 si1 Spicy Sichuan Style Potato Slices is probably the closest thing to french fries in Chinese food, except they are spicy, very spicy.
¸É±éËļ¾¶¹ gan1 bian4 si4 ji4 dou4 Spicy Sichuan Style "4 Season Beans" are cooked the same as Spicy Sichuan Potato Slices, but with green beans instead of taters.
ËÄ´¨ÅÝ²Ë si4 chuan1 pao4 cai4 Sichuan Pickled Cabbage makes for an excellent cool appetizer. Don't be fooled by the cold temperature. This dish is quite spicy.
ËÄ´¨Á¹·Û si4 chuan1 liang2 fen3 Over the years, the Chinese have come up with several new and creative ways to eat rice. If you like your rice long, flat, squishy, and spicy, then Sichuan Cold Rice Noodles make a great appetizer. They are typically topped with a spicy sauce and cilantro, and served cold or room temperature.
ëѪÍú mao2 xue4 wang4 This dish, which literally translates to "Feather, Blood, Prosperity" consists of duck blood, pig intestines, pig lungs, Chinese bologna, and bean sprouts, served in a big bowl of oil chalked full of hot peppers. Try this one out if you are in the mood for something a little different.
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