水煮鱼 shuǐ zhǔ yú
This is a classic Chongqing dishes. The words “water-boiled” are deceiving. This is not a bland dish by any means. Everything about it is hot, hot, hot!
Fried rice is a popular component of Chinese cuisine. It originated as a home dish from China around 4000 BC, made from cold leftover rice fried with other leftover ingredients. It is sometimes served as the penultimate dish in Chinese banquets.
In Sichuan restaurant eating this dish is a bit of a gamble because it looks as sweet and mild as bell peppers but so hot they’ll leave you gasping.
西 芹 炒 牛 肉 xī qín chǎo niú ròu
The combination of beef and celery has a wonderfully fresh taste to it.
麻婆豆腐 má pó dòu fu
Ma po dou fu is named after the smallpox-scarred wife of a Qing Dynasty restaurateur. And the Sichuan pepper will make your lips tingle pleasantly, and the tender tofu will slip down your throat. It’s rich and warming, a perfect winter dish.