Sichuan (Szechuan) cuisine is China’s most famous for a reason — it’s bold, layered and built around the unique málà (麻辣) sensation: the numbing tingle of Sichuan peppercorns combined with chilli heat.

What to order

• Hotpot (火锅) — a bubbling, spicy cauldron you cook at the table; the region’s social signature.
• Mapo tofu (麻婆豆腐) — silken tofu in a fiery, numbing sauce.
• Dan dan noodles (担担面) — chilli-oil noodles with minced pork.
• Kung pao chicken (宫保鸡丁) — with peanuts and dried chillies.
• Twice-cooked pork （回锅肉） and mouth-watering chicken（口水鸡） - most authentic hot/old plates.

Where to eat it

The heartland is Chengdu and Chongqing, but great Sichuan restaurants are everywhere in China.

Tips

• “Micro-spicy” still means spicy — ask for mild (bù là, 不辣) if unsure.
• The peppercorn numbness is normal and part of the experience.
• Hotpot is best shared — order a split pot (spicy + mild broth) if you’re new to it.
• See how to order without Chinese.