Sichuan Cuisine
This combines the cuisines from Chengdu and Chongqing. From as early as the Qing Dynasty (1644 - 1911), books had systematically recorded a total of 38 cooking methods like to scald, wrap, bake, mix, stew, and adhere, etc. it features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes' (sweet, sour, tingling, spicy, bitter, piquant, and salty), and 'eight flavors' (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking).
Delicious dishes menu:
Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman's bean curd).
Lamp-shadow Beef - with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear.
Lung Pieces by Couple - a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.
Gong Bao Ji Ding - in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.
四川菜
川菜主要由四川菜和成都菜组成。最早从清朝开始就有书记载了约38种烹饪方法，像烫，包，烤，拌，炖以及贴等等。川菜以其麻辣的作料为特点：主要有“三椒”（花椒，胡椒和红辣椒），“三香”（葱、姜、蒜），还有“七味”（甜、酸、麻、香辣、辛辣、苦和咸）以及“八滋”（鱼香、酸香、麻辣、怪味、椒麻、红油、姜汁和干烧）。
招牌菜菜单：
麻婆豆腐—一道由嫩豆腐，碎牛肉，胡椒和豆酱做成的美味。据说是由一个脸上长有麻子并且不是很聪明的妇人发明的，所以取名麻婆豆腐（意思是麻脸妇人做的豆腐）。
灯影牛肉—以特殊的刀功先把牛肉切成薄如纸的薄片。每夹起一块牛肉都可以看到它薄透如纸，又滑又嫩还略带红色。如果把牛肉片放在灯光下，你会看到红色的影子。
夫妻肺片—成都的一道很受欢迎的特色菜。它的得名源于以前主要是有一对夫妇在卖夫妻肺片。时至今日，它依然保持着原有的滋味，肉质鲜嫩，又麻又辣。
宫保鸡丁—汉语也叫做宫保鸡丁。这道菜的鸡肉特别鲜嫩，就像刚刚炒完的肉一样。带着花生的味道，这道菜尤为美味，而且广受欢迎。
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