Traditional food of Sichuan: 5 dishes

• Mapo tofu 麻婆豆腐 · Main dish · Chengdu, Sichuan

  Mapo tofu is Sichuan cooking in one bowl: soft tofu in a red, oily sauce of fermented broad-bean chilli paste with minced beef and plenty of Sichuan pepper, which leaves the mouth tingling.

• Kung pao chicken 宫保鸡丁 · Main dish · Sichuan

  Kung pao chicken is a spicy stir-fry of diced chicken, peanuts, vegetables, dried chillies and Sichuan peppercorns.

• Twice-cooked pork 回锅肉 · Main dish · Sichuan

  Twice-cooked pork, huiguorou, meat returned to the wok, is a traditional pork dish of Sichuan cuisine; in western Sichuan it is also called aoguorou.

• Dan dan noodles 担担面 · Noodles & pasta · Sichuan

  Dan dan noodles are a Sichuan noodle dish named after the carrying pole, dan, used by the hawkers who first sold them in the street.

• Fuqi feipian 夫妻肺片 · Main dish · Sichuan

  Fuqi feipian, husband and wife lung slices, is a popular Sichuan dish from Chengdu, served cold or at room temperature.

Other regions in China

• Traditional food of Beijing: 10 dishes
• Traditional food of Jiangsu: 4 dishes
• Traditional food of Zhejiang: 4 dishes
• Traditional food of Fujian: 4 dishes
• Traditional food of Hubei: 3 dishes
• Traditional food of Guangdong: 15 dishes
• Traditional food of Guangxi: 3 dishes
• Traditional food of Chongqing: 3 dishes
• Traditional food of Guizhou: 3 dishes
• Traditional food of Yunnan: 5 dishes
• Traditional food of Tianjin: 5 dishes
• Traditional food of Shanxi: 4 dishes
• Traditional food of Liaoning: 3 dishes
• Traditional food of Shandong: 3 dishes
• Traditional food of Henan: 3 dishes
• Traditional food of Shaanxi: 7 dishes
• Traditional food of Xinjiang: 3 dishes
• Food of China