Wu Liang Ye

Thin wheat noodles tossed in a sesame-chili sauce with ground pork and preserved vegetables

Sautéed diced chicken with roasted chili, peanuts, and Sichuan peppercorns

Silken tofu in a fiery sauce of Sichuan chili bean paste and minced pork

Stir-fried cauliflower with onions in Sichuan seasoning

Duck smoked over tea leaves and camphor wood, then deep-fried until crispy

Stir-fried shrimp with dried chilies, peanuts, and Sichuan peppercorns