The ten famous dishes of Sichuan cuisine
The top 3 according to 0 votes from people: Mapo tofu · Twice-cooked pork · Kung Pao chicken. (Updated Sep 5, 2026.)
The most classic and best-loved Sichuan dishes, combining the 'ten famous Sichuan dishes' lists from Zhihu, Sohu, Sina and China Daily: numbing, spicy and fragrant.
Automatically translated (original in 简体中文). See the original
Top 12
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1
Mapo tofu
Said to be created by Granny Chen in Qing-era Chengdu: tofu, minced beef, chilli bean paste and Sichuan pepper.
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2
Twice-cooked pork
Pork belly boiled then stir-fried with garlic shoots and Pixian bean paste, the 'number one' Sichuan dish.
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3
Kung Pao chicken
Diced chicken with peanuts and dried chillies, the star of Sichuan food abroad.
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4
Fish-fragrant pork
No fish but 'fish flavour': pickled chillies, ginger, garlic, sugar and vinegar.
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5
Shuizhu fish
Fish slices in oil loaded with dried chillies and Sichuan pepper, a Chongqing dish.
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6
Shuizhu pork
Tender pork slices in a spicy red broth, born from Zigong salt workers' food.
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7
Fuqi feipian
Sliced beef and offal dressed in chilli oil, a Chengdu snack.
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8
La zi ji (chilli chicken)
Fried chicken bits buried in dried chillies; Geleshan's is the most famous.
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9
Sichuan hotpot
Tallow-based red broth for tripe, duck intestine and more, the soul of Chongqing and Chengdu.
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10
Kaishui baicai
Cabbage in a broth that looks like water but is a rich consommé, a state banquet dish.
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11
Dongpo pork knuckle
Meishan's slow-braised pork knuckle with chilli oil sauce.
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12
Suan cai yu
Fish cooked with pickled mustard greens, sour and spicy.
Candidates
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13
Dandan noodles
Noodles with chilli oil, preserved vegetables and minced pork, Chengdu street food.
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Comments (3)
回锅肉才是川菜之王！
麻婆豆腐第一名，麻辣烫鲜嫩，正宗的要用郫县豆瓣。
开水白菜看起来简单，其实是最考验功夫的川菜。