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[Deep-frying/Shallow-frying]

In this stunning dish from Sichuan, the chilies and peppercorns lend their wonderful aromas to the fried chicken pieces while giving them a gentle heat and a subtle tingling effect.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Stir-frying]

Sichuan chicken with chilies (laziji 辣子鸡)

These elegant, tasty spring rolls with scallops and cilantro are guaranteed clowd-pleasers at a dinner party.

Dumplings, dim sum, and snacks• Fish and shelfish• [Deep-frying/Shallow-frying]

Spring rolls with scallops and cilantro

Chilies and Sichuan peppercorns bring excitement to the fried smelt—inspired by the famous Sichuanese dish "Chicken with Chilies" or La Zi Ji (辣子鸡) in Mandarin.

Fish and shelfish• [Deep-frying/Shallow-frying]

Fried smelt with chilies

When the noodles are tossed with soy sauce and the fragrant scallion oil, they are coated with a powerful flavor punch, a beautiful golden color, and a marvelous sheen.

Rice, noodles, and grains• [Deep-frying/Shallow-frying]

Shanghai scallion-oil noodles (上海葱油面)

The whole fish is fried until golden and crispy on the outside but still juicy and tender inside. The sauce, made with tomato paste, sugar, white rice vinegar, has a pleasant balance between sweet and sour, and pairs well with the fish.

Fish and shelfish• [Deep-frying/Shallow-frying]

Sweet and sour fish

In this beloved Sichuan dish, the simple mixture of salt and ground Sichuan pepper lends complex and rich flavors to the fried duck.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Steaming]

Fragrant crispy duck with Sichuan pepper salt (香酥鸭)