Think you might have heard the word Sichuan somewhere before? Yes, of course, you did! It was on that Chinese menu you were searching up the other day. It is also the most popular style of Chinese cooking loved by both locals and foreigners alike. Here’s a brief guide on a few Sichuan dishes to try out.

Kung Pao Chicken

Mapo Tofu

Picture deliciously cooked tofu with a brown oily bean sauce garnished with onions, chestnuts and other wood ear fungus. This is usually topped up with minced beef or minced pork. The taste is described as numbing with a soft texture as you bite in with the tingle of the Sichuan spice to thrill the taste buds.

Kung Pao Chicken

This dish includes diced chicken fried with dry peppers, and peanuts until the ingredients turn a golden colour. However, too find the authentic flavour, you might just have to come to China as outside of here the dish isn’t cooked spicy at all. However, a few hotels like PARKROYAL On Kitchener Road Singapore might have a Singapore Sichuan restaurant where the original dish is served.

Fuqi Fei Pian

This is a dish that consists of thinly sliced beef. Invented by Guo Zhaohua, there is a lovely story as to how the dish became famous. Zhaohua and his wife would sell vinigerized beef for a living. This dish was so aromatic that no one could resist, therefore, it was named in honour of the couple as ‘Husband and Wife Lung Slices’.

Sichuan Hot Pot

Made with meats such as beef tripe, goose intestines, chicken breast or kidney, this dish is, like all Sichuan dishes, hot and spicy! The broth for the dish contains Sichuan peppers and other strong herbs that give it an amazing aroma and flavour to the meat.