Numbing-and-hot hotpot – Many restaurants offer divided hotpots, so diners can cook their food in either a seething cauldron of chilies or a mildly flavored broth.
Zhong shui jiao (Zhong dumplings) – Named after a local street vendor, Zhong dumplings are one of the most popular snacks in Sichuan capital Chengdu.
Shui zhu yu (water-boiled fish) – This dish is a dramatic centerpiece of poached fish in a great sea of sizzling oil, thick with dried chilies and Sichuan pepper.
Mapo doufu (Pock-marked old woman's tofu) – If you ever thought tofu was boring, mapo tofu will make you think again. It's a delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce and ground Sichuan pepper.
Liang ban ji (cold chicken) – Sichuanese cold chicken dishes, made with poached chicken bathed in a spicy sauce, are simple yet sensational.
Seasonal greens – Dry-fried green beans, a signature dish often made with Sichuan peppercorns, garlic, ginger, scallions, mustard root and ground pork, has a delightful burst of flavors.
Yu xiang qie zi (fish-fragrant eggplant) – Made with pickled chilies, classic "fish-fragrant" sauces have base notes of sweet and sour, which pair perfectly with eggplant.
Hui guo rou (twice-cooked pork) – This homely stir-fry of sizzling pork is first boiled, then sliced and fried.