Of the eight major schools of China’s culinary art, Sichuan Cuisine is perhaps the most popular. It is well-known for its hot and pungent flavouring. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan Cuisine boasts a variety of flavours and different methods of cooking. A Sichuan dish can be hot, sweet, sour, salty, or tongue-numbing. Typical dishes of Sichuan are Twice Cooked Pork Slices, Boiled Combination of Duck's Blood, Sauted Chicken Cubes with Chili and Peanuts, and Fish-favoured Pork Shreds. One of the popular dishes is Pockmarked Woman’s Bean Curd which was invented by a Chengdu chef’s pockmarked wife decades ago. The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy and appetizing.

Sauted Chicken Cubes with Chili and Peanuts Twice Cooked Pork Slices         Pockmarked Woman’s Bean Curd Boiled Combination of Duck's Blood       Fish-favoured Pork Shreds