Sichuan Food - Revision history

Admin: Balance page navigation cards after preview; prior Sichuan content and SEO preserved

2026-09-25T10:54:07Z

Balance page navigation cards after preview; prior Sichuan content and SEO preserved

← Older revision		Revision as of 18:54, 25 September 2026
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	\|link2=#Food geography \|label2=Cities and regions \|desc2=Local specialties across 21 prefectures		\|link2=#Food geography \|label2=Cities and regions \|desc2=Local specialties across 21 prefectures
	\|link3=#Famous dishes \|label3=Famous dishes \|desc3=Classic regional dishes		\|link3=#Famous dishes \|label3=Famous dishes \|desc3=Classic regional dishes
	\|link4=#Snacks and street food \|label4=Snacks \|desc4=Street food and local ~~snacks~~		\|link4=#Snacks and street food \|label4=Snacks and noodles \|desc4=Street food and local varieties
	\|link5~~=#Noodles \|label5=Noodles \|desc5=Regional noodle styles~~		\|link5=#Hot pot and skewers \|label5=Hot pot \|desc5=Hot pot and skewers
	~~\|link6~~=#Hot pot and skewers \|~~label6~~=Hot pot \|~~desc6~~=Hot pot and skewers		\|link6=#Condiments and local ingredients \|label6=Ingredients \|desc6=Seasonings and preserved foods
	\|~~link7~~=#Condiments and local ingredients \|~~label7~~=Ingredients \|~~desc7~~=Seasonings and preserved foods		\|link7=#Tea and drinks \|label7=Tea and drinks \|desc7=Tea culture and local drinks
	\|~~link8~~=#Tea and drinks \|~~label8~~=Tea and drinks \|~~desc8~~=Tea culture and local drinks		\|link8=#Geographical indication products \|label8=Local recognition \|desc8=GI products and heritage
	\|~~link9~~=#Geographical indication products \|~~label9~~=~~Protected products~~ \|~~desc9~~=GI products and heritage
	}}		}}

Admin: Refine repeated navigation, clarify dish and GI wording, add sourced western Sichuan foodways; preserve URL and SEO title/keywords

2026-09-25T10:53:26Z

Refine repeated navigation, clarify dish and GI wording, add sourced western Sichuan foodways; preserve URL and SEO title/keywords

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Admin: [CFWK] Hub upgrade: region infobox (Infobox food region, GI/heritage rows cite existing refs), section cards, breadcrumb, collapsible long lists, Sichuan food navbox

2026-09-25T08:47:36Z

[CFWK] Hub upgrade: region infobox (Infobox food region, GI/heritage rows cite existing refs), section cards, breadcrumb, collapsible long lists, Sichuan food navbox

Show changes

Admin: [CFWK] Restructure province food hub (sourced)

2026-09-25T07:50:33Z

[CFWK] Restructure province food hub (sourced)

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Admin: Restore previous structure; add sources and cuisine infobox; retain SEO title and keywords

2026-09-25T05:12:32Z

Restore previous structure; add sources and cuisine infobox; retain SEO title and keywords

Show changes

Admin: Restore the food infobox and vary the article structure.

2026-09-25T05:00:50Z

Restore the food infobox and vary the article structure.

← Older revision		Revision as of 13:00, 25 September 2026
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	\|keywords=Sichuan food,Sichuan cuisine,Chuan cuisine,四川美食,川菜		\|keywords=Sichuan food,Sichuan cuisine,Chuan cuisine,四川美食,川菜
	\|description=A sourced guide to Sichuan food: cooking techniques, flavor traditions, ingredients, regional dishes and ethnic foodways.		\|description=A sourced guide to Sichuan food: cooking techniques, flavor traditions, ingredients, regional dishes and ethnic foodways.
			}}

			{{Infobox chinese food
			\|width=270px
			\|alternate_name=川菜; Sichuan cuisine
			\|pinyin=Chuāncài
			\|type=Regional culinary tradition
			\|course=Dishes, snacks and staples
			\|country=China
			\|region=Sichuan and Chongqing
			\|other=27 flavor profiles; 50+ methods
	}}		}}

	'''Sichuan food''' encompasses the dishes, staple foods, snacks, ingredients, drinks and food customs of Sichuan Province in southwestern China. Its best-known named culinary tradition is '''Sichuan cuisine''' (川菜; ''Chuāncài''), but regional foodways extend beyond restaurant cooking. The national intangible cultural heritage record describes Sichuan cooking’s core area as present-day Sichuan and Chongqing, with cultural influence extending into parts of neighboring provinces. This broad core reflects historical culinary connections; it does not mean that every dish belongs exclusively to one modern administrative area.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>		'''Sichuan food''' encompasses the dishes, staple foods, snacks, ingredients, drinks and food customs of Sichuan Province in southwestern China. Its best-known named culinary tradition is '''Sichuan cuisine''' (川菜; ''Chuāncài''), but regional foodways extend beyond restaurant cooking. The national intangible cultural heritage record describes Sichuan cooking’s core area as present-day Sichuan and Chongqing, with cultural influence extending into parts of neighboring provinces. This broad core reflects historical culinary connections; it does not mean that every dish belongs exclusively to one modern administrative area.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>

	== ~~Sichuan cuisine~~ ==		== A cooking tradition beyond málà ==

	The national heritage record describes a cooking tradition shaped by local ingredients, careful cutting, preservation methods, seasoning and control of heat. It notes more than 50 cooking methods and 27 commonly recognized compound flavor profiles. Among the flavor combinations it identifies are ''málà'' (numbing and hot), ''yúxiāng'' (fish-fragrant), ''guàiwèi'' (strange or mixed flavor) and ''hóngyóu'' (chili-oil). These names describe seasoning profiles; they do not imply that every dish is hot or that “Sichuan flavor” is a single taste.<ref name="ich-sichuan" />		The national heritage record describes a cooking tradition shaped by local ingredients, careful cutting, preservation methods, seasoning and control of heat. It notes more than 50 cooking methods and 27 commonly recognized compound flavor profiles. Among the flavor combinations it identifies are ''málà'' (numbing and hot), ''yúxiāng'' (fish-fragrant), ''guàiwèi'' (strange or mixed flavor) and ''hóngyóu'' (chili-oil). These names describe seasoning profiles; they do not imply that every dish is hot or that “Sichuan flavor” is a single taste.<ref name="ich-sichuan" />
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	* [[Chongqing Food]] — a separate municipality page with closely connected Ba-Shu and Sichuan culinary histories.		* [[Chongqing Food]] — a separate municipality page with closely connected Ba-Shu and Sichuan culinary histories.
	* Chengdu, Leshan, Zigong, Yibin and other city pages can document local dishes and foodways as their sources are developed.		* Chengdu, Leshan, Zigong, Yibin and other city pages can document local dishes and foodways as their sources are developed.

	~~== Related pages ==~~

	* [[Chinese Food Map]]
	* [[Chongqing Food]]
	* [[Pixian Doubanjiang]]
	* [[Types Of Taste]]

	== References ==		== References ==
	<references />		<references />

Admin: Expand sourced overview of regional techniques, ingredients, foodways and documented heritage.

2026-09-25T04:46:11Z

Expand sourced overview of regional techniques, ingredients, foodways and documented heritage.

← Older revision		Revision as of 12:46, 25 September 2026
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	{{#seo:		{{#seo:
	\|title=Sichuan Food: ~~Dishes, Snacks~~, Ingredients and Food Culture - Chinese Food Wiki		\|title=Sichuan Food: Regional Cuisine, Ingredients and Food Culture - Chinese Food Wiki
	\|keywords=Sichuan food,Sichuan cuisine,Chuan cuisine,四川美食,川菜		\|keywords=Sichuan food,Sichuan cuisine,Chuan cuisine,四川美食,川菜
	\|description=~~Explore the foods of~~ Sichuan ~~Province~~, ~~including Sichuan cuisine~~, dishes~~, snacks, noodles, hot pot, ingredients~~ and ~~condiments~~.		\|description=A sourced guide to Sichuan food: cooking techniques, flavor traditions, ingredients, regional dishes and ethnic foodways.
	}}		}}

	'''Sichuan food''' ~~refers broadly to~~ the dishes~~, snacks~~, staple foods, ingredients, drinks and ~~culinary traditions associated with~~ Sichuan Province in southwestern China. Its best-known named culinary tradition is '''Sichuan cuisine''' (川菜; ''Chuāncài''), but a regional ~~food page should cover foods and~~ foodways beyond restaurant ~~dishes~~. The national intangible cultural heritage record ~~for~~ Sichuan ~~cooking describes its~~ core area as present-day Sichuan and Chongqing, ~~reflecting a shared and overlapping~~ culinary ~~history rather than a boundary~~ every dish ~~follows~~.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>		'''Sichuan food''' encompasses the dishes, staple foods, snacks, ingredients, drinks and food customs of Sichuan Province in southwestern China. Its best-known named culinary tradition is '''Sichuan cuisine''' (川菜; ''Chuāncài''), but regional foodways extend beyond restaurant cooking. The national intangible cultural heritage record describes Sichuan cooking’s core area as present-day Sichuan and Chongqing, with cultural influence extending into parts of neighboring provinces. This broad core reflects historical culinary connections; it does not mean that every dish belongs exclusively to one modern administrative area.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum, national representative project entry.</ref>

	== Sichuan cuisine ~~and regional food~~ ==		== Sichuan cuisine ==

	~~Sichuan cuisine~~ is ~~one important part of~~ Sichuan food. ~~This page uses “Sichuan food” for~~ the ~~province~~-~~wide subject~~ and ~~“Sichuan cuisine” for~~ the ~~named~~ cooking tradition. The ~~terms are related~~, ~~but they do not describe exactly the same scope~~.		The national heritage record describes a cooking tradition shaped by local ingredients, careful cutting, preservation methods, seasoning and control of heat. It notes more than 50 cooking methods and 27 commonly recognized compound flavor profiles. Among the flavor combinations it identifies are ''málà'' (numbing and hot), ''yúxiāng'' (fish-fragrant), ''guàiwèi'' (strange or mixed flavor) and ''hóngyóu'' (chili-oil). These names describe seasoning profiles; they do not imply that every dish is hot or that “Sichuan flavor” is a single taste.<ref name="ich-sichuan" />

			The heritage entry dates the tradition’s early roots to antiquity and describes it as taking a more mature, recognizable form by the late Qing period. It cites the late-Qing ''Chengdu Tonglan'' (《成都通览》) as recording more than a thousand dishes alongside cooking methods, flavor profiles and food businesses. These are broad historical markers from the heritage record, rather than a claim that modern recipes have remained unchanged.<ref name="ich-sichuan" />

			== Ingredients and seasonings ==

			Sichuan food draws on produce from varied landscapes, from the Sichuan Basin to highland and mountain regions. The heritage record links local agriculture and the Chengdu Plain’s water-management history with a diverse supply of ingredients. It also describes curing, pickling and fermented seasonings as part of the cooking tradition. [[Pixian Doubanjiang]], a fermented broad-bean and chili seasoning associated with Chengdu’s Pixian area, has a nationally listed traditional production technique. The heritage designation concerns the named technique; it should not be taken as certification of every product marketed with a similar label.<ref name="ich-sichuan" /><ref name="ich-douban">[https://www.ihchina.cn/project_details/14636/ Traditional Production Technique of Pixian Douban], China Intangible Cultural Heritage Digital Museum.</ref>

	== Dishes, snacks and staple foods ==		== Dishes, snacks and staple foods ==

	Sichuan food includes banquet and home-style ~~dishes,~~ noodles, ~~street snacks~~, hot-pot ~~traditions~~ and ~~other regional specialties~~. Examples ~~already documented~~ on this wiki include [[Mapo Tofu]], [[Dan Dan Noodles]], [[Zhong Dumplings]] and [[Sichuan Hot Pot]]. ~~A dish’s presence on a~~ regional ~~page indicates~~ a ~~documented connection~~, not ~~necessarily an exclusive origin~~.		Sichuan food includes banquet and home-style cooking as well as noodles, dumplings, hot pot and street snacks. Examples with separate pages on this wiki include [[Mapo Tofu]], [[Dan Dan Noodles]], [[Zhong Dumplings]] and [[Sichuan Hot Pot]]. The Sichuan provincial government's “Tianfu tourism foods” project selected 100 representative dishes, snacks and drinks from 809 submissions recommended by localities across the province. The selection illustrates regional breadth; it is a curated tourism list, not a complete census of everyday food.<ref name="tianfu-food">[https://wlt.sc.gov.cn/scwlt/wlyw/2021/7/20/f033435724d54f97be75d068719e0b82.shtml Launch of Sichuan’s “Tianfu Tourism Foods” list], Sichuan Provincial Department of Culture and Tourism, 20 July 2021.</ref>

	== ~~Ingredients and condiments~~ ==		== Ethnic foodways ==

	~~Sichuan pepper~~, ~~chilies~~ and fermented ~~seasonings are important subjects in the region’s food culture. [[Pixian Doubanjiang]] belongs in an ingredients or condiments section~~, ~~not a dish list~~. ~~The traditional production technique for Pixian douban is listed in China’s national intangible cultural heritage register; that designation applies~~ to ~~the technique,~~ not ~~automatically to every similar product sold under that name~~.<ref name="~~ich~~-~~douban~~">[https://~~www~~.~~ihchina~~.cn/~~project_details~~/~~14636~~/ ~~Traditional Production Technique~~ of ~~Pixian Douban~~], ~~China Intangible Cultural Heritage Digital Museum~~.</ref>		Sichuan’s food culture is not limited to Han Chinese cooking. The Aba Prefecture local gazetteer office records food customs among communities including Tibetan, Qiang and Yi peoples, with examples such as ''zanba''-based foods, fermented drinks, preserved pork, buckwheat preparations and ''tuotuo''-style meat. These examples belong to distinct community and local traditions and should not be collapsed into a single provincial cuisine.<ref name="aba-food">[https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201702/bc966f81a6884d95a6ae4ddbadcc549f.shtml Food customs of Sichuan’s ethnic groups], Aba Prefecture Gazetteer Office, 13 February 2017.</ref>

	== Food by place ==		== Food by place ==

	* [[Chongqing Food]] — a separate municipality page with closely connected Ba-Shu and Sichuan culinary ~~traditions~~.		* [[Chongqing Food]] — a separate municipality page with closely connected Ba-Shu and Sichuan culinary histories.
	* Chengdu, Leshan, Zigong, Yibin and other city pages can ~~be added~~ as ~~individually researched pages become available~~.		* Chengdu, Leshan, Zigong, Yibin and other city pages can document local dishes and foodways as their sources are developed.

	== Related pages ==		== Related pages ==

Admin: Clarify Sichuan food scope, correct item categories and add official references

2026-09-25T04:37:46Z

Clarify Sichuan food scope, correct item categories and add official references

← Older revision		Revision as of 12:37, 25 September 2026
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	{{#seo:		{{#seo:
	\|title=Sichuan Food ~~(Sichuan Cuisine / Chuan Cuisine 川菜)~~ - Chinese Food Wiki		\|title=Sichuan Food: Dishes, Snacks, Ingredients and Food Culture - Chinese Food Wiki
	\|keywords=Sichuan ~~Food~~,Sichuan ~~Cuisine~~,Chuan ~~Cuisine~~,川菜~~,Sichuan dishes~~		\|keywords=Sichuan food,Sichuan cuisine,Chuan cuisine,四川美食,川菜
	\|description=Sichuan ~~Food~~, ~~also known as~~ Sichuan cuisine ~~or Chuan cuisine (川菜)~~, ~~is one of China's Eight Great Cuisines~~, ~~famous for bold flavors~~, ~~chili heat~~, and ~~the numbing spice of Sichuan peppercorn~~.		\|description=Explore the foods of Sichuan Province, including Sichuan cuisine, dishes, snacks, noodles, hot pot, ingredients and condiments.
	}}		}}

	~~[[File:Sichuan cuisine dishes.jpg\|thumb\|right\|300px\|Sichuan cuisine dishes]]~~		'''Sichuan food''' refers broadly to the dishes, snacks, staple foods, ingredients, drinks and culinary traditions associated with Sichuan Province in southwestern China. Its best-known named culinary tradition is '''Sichuan cuisine''' (川菜; ''Chuāncài''), but a regional food page should cover foods and foodways beyond restaurant dishes. The national intangible cultural heritage record for Sichuan cooking describes its core area as present-day Sichuan and Chongqing, reflecting a shared and overlapping culinary history rather than a boundary every dish follows.<ref name="ich-sichuan">[https://www.ihchina.cn/project_details/23586/ Sichuan Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>
	'''Sichuan ~~Food~~''' ~~(also called~~ '''Sichuan cuisine''' or '''~~Chuan cuisine~~'~~''; Chinese: 川菜; pinyin: Chuāncài~~) ~~is one of the [[Chinese Food Map\|Eight Great Cuisines of China]]~~. ~~Centered on~~ Sichuan ~~Province~~ and ~~closely related to neighboring~~ Chongqing ~~cooking~~, ~~it is known worldwide for bold~~, ~~layered flavors—especially chili heat balanced with the citrusy numbness of Sichuan peppercorn (花椒)~~.

	== ~~Introduction~~ ==		== Sichuan cuisine and regional food ==

	Sichuan cuisine ~~developed in the humid basin~~ of ~~southwestern China, where spicy and aromatic seasonings help stimulate appetite~~. ~~Over centuries it absorbed ingredients~~ and ~~techniques from inland trade routes and later from New World crops such as chili peppers~~. ~~Today Sichuan Food is among~~ the ~~most popular Chinese regional styles both inside China and abroad, ranging from refined banquet dishes to street snacks and communal hot pot.<ref name="wp">[https://en.wikipedia~~.~~org/wiki/Sichuan_cuisine English Wikipedia]</ref>~~		Sichuan cuisine is one important part of Sichuan food. This page uses “Sichuan food” for the province-wide subject and “Sichuan cuisine” for the named cooking tradition. The terms are related, but they do not describe exactly the same scope.
	~~== Characteristics ==~~

	* '''Málà (麻辣)''' — numbing (Sichuan pepper) plus chili heat		== Dishes, snacks and staple foods ==
	* '''Complex seasoning''' — fermented bean pastes, vinegar, garlic, ginger, and ~~aromatic oils create many named flavor profiles (e.g. fish-fragrant, strange-flavor)~~
	* '''Wide technique range''' — stir-frying, dry-frying, braising, boiling in chili oil broth, and cold dressings
	* '''Balance''' — heat is usually paired with fragrance, acidity, or sweetness rather than pure chili burn

	~~== Famous~~ dishes ==		Sichuan food includes banquet and home-style dishes, noodles, street snacks, hot-pot traditions and other regional specialties. Examples already documented on this wiki include [[Mapo Tofu]], [[Dan Dan Noodles]], [[Zhong Dumplings]] and [[Sichuan Hot Pot]]. A dish’s presence on a regional page indicates a documented connection, not necessarily an exclusive origin.
	* [[~~Tea-Smoked Duck~~]] ~~— Sichuan tea-~~ and ~~camphor-smoked duck (Zhangcha)~~
	* [[Hot ~~and Sour Potato Strips~~]] ~~— vinegar-chili shredded potato side dish~~

			== Ingredients and condiments ==

	* [[Liangfen]] — cold starch jelly with chili-vinegar dressing		Sichuan pepper, chilies and fermented seasonings are important subjects in the region’s food culture. [[Pixian Doubanjiang]] belongs in an ingredients or condiments section, not a dish list. The traditional production technique for Pixian douban is listed in China’s national intangible cultural heritage register; that designation applies to the technique, not automatically to every similar product sold under that name.<ref name="ich-douban">[https://www.ihchina.cn/project_details/14636/ Traditional Production Technique of Pixian Douban], China Intangible Cultural Heritage Digital Museum.</ref>
	* [[Sichuan ~~Hot Pot]] — Chengdu-style communal hot pot with peppery~~, ~~fragrant broth~~
	* [[Chongqing Hot Pot]] / [[Chong Qing Hot Pot]] — Chongqing's intensely spicy hot pot style
	* [[Mapo Tofu]] — soft tofu in spicy bean-paste sauce with minced meat
	* [[Mapo Eggplant]] — eggplant in mapo-style chili bean-paste sauce
	* [[Zhong Dumplings]] — Chengdu boiled dumplings in sweet chili sauce
	* [[Kung Pao Chicken]] — diced chicken with peanuts in a sweet-savory chili sauce
	* [[Fuqi Feipian]] — cold dressed beef and ~~offal slices~~ in ~~chili oil~~
	* [[~~Mao Cai~~]] ~~— individual pot of vegetables and meats~~ in ~~spicy broth~~
	* [[Malatang]] — choose-your-own skewers or ~~ingredients cooked in mala broth~~
	* [[Sichuan Boiled Beef]] — tender beef slices in a ~~bright red chili oil broth~~
	* [[Sichuan Boiled Fish]] — fish fillets poached in ~~spicy~~, ~~numbing broth~~
	* [[Dan Dan Noodles]] — noodles with minced pork and chili sauce
	* [[Twice cooked pork]] — twice-cooked pork belly with [[Doubanjiang\|doubanjiang]] and vegetables
	* [[Yuxiang Shredded Pork]] — "~~fish~~-~~fragrant~~" ~~shredded pork (no fish; classic seasoning mix)~~
	* [~~[Fish-Fragrant Eggplant]]~~
	* [[Ants Climbing a Tree]] — glass noodles with minced meat (蚂蚁上树)
	* [[Water Boiled Pork]] — shuizhu pork slices (水煮肉片) — eggplant in yuxiang (fish-fragrant) sauce
	* [[Dry-fried Green Beans]] — blistered green beans, often with minced pork
	* [[Kong Fan]] — Sichuan–Chongqing one-pot braised rice (箜饭 / ~~孔饭); rice drained then finished over a vegetable or cured-pork base~~
	* [[Spicy Crayfish]] ~~— mala crayfish~~, ~~popular summer sharing dish~~
	* [[Laziji]] — dry-fried chicken with dried chilies
	* [[Suan Cai Yu]] — fish fillets in pickled mustard-green broth (sour-spicy)
	* [[Pixian Doubanjiang]] / ~~[[Doubanjiang]] — fermented chili bean paste, the "soul" of many Sichuan dishes~~

	== ~~Seasonings~~ ==		== Food by place ==

	~~Key pantry items include~~ [[~~La Rou\|cured pork / Chinese bacon (腊肉)~~]]~~, [[Pixian Doubanjiang]] ([[Pixian Doubanjiang\|Pixian chili bean paste]]), [[Doubanjiang]],~~ Sichuan ~~peppercorn, dried chilies, chili oil, Chinese black vinegar, fermented black beans~~, ~~garlic~~, ~~ginger~~, and ~~scallion. Many famous "compound flavors" (复合味) are built by combining these rather than relying on a single spice~~.		* [[Chongqing Food]] — a separate municipality page with closely connected Ba-Shu and Sichuan culinary traditions.
			* Chengdu, Leshan, Zigong, Yibin and other city pages can be added as individually researched pages become available.

	== ~~See also~~ ==		== Related pages ==
	* [[Wuliangye]]
	* [[Luzhou Laojiao]]
	* [[Chinese Alcohol]]
	* [[Lou Mei]]
	* [[Crispy Fragrant Duck]]
	* [[Jiuniang]]
	* [[Liang Mian]]
	* [[Grilled Fish]]
	* [[Hot Pot]]
	* [[Tiger Skin Peppers]]
	* [[Guokui]]
	* [[Hong You Chao Shou]]
	* [[Suan Ni Bai Rou]]
	* [[Tea-Smoked Duck]]
	* [[Hot and Sour Soup]]
	* [[Dry Pot]]

	* [[Suan Cai Yu]]
	* [[Chinese Food Map]]		* [[Chinese Food Map]]
	* [[Chongqing Food]]		* [[Chongqing Food]]
			* [[Pixian Doubanjiang]]
	* [[Types Of Taste]]		* [[Types Of Taste]]
	* [[Chong Qing Hot Pot]]
	* [[Dan Dan Noodles]]
	* [[Doubanjiang]]
	* [[Fuqi Feipian]]
	* [[Kung Pao Chicken]]

	== References ==		== References ==
			<references />
	~~{{reflist}}~~

Admin: [CFWK] Link new dishes

2026-09-25T04:18:30Z

[CFWK] Link new dishes

← Older revision		Revision as of 12:18, 25 September 2026
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	== See also ==		== See also ==
			* [[Wuliangye]]
			* [[Luzhou Laojiao]]
			* [[Chinese Alcohol]]
	* [[Lou Mei]]		* [[Lou Mei]]
	* [[Crispy Fragrant Duck]]		* [[Crispy Fragrant Duck]]

Admin: [CFWK] Point links to merged page

2026-09-25T01:12:02Z

[CFWK] Point links to merged page

← Older revision		Revision as of 09:12, 25 September 2026
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	* [[Grilled Fish]]		* [[Grilled Fish]]
	* [[Hot Pot]]		* [[Hot Pot]]
	* [[Water Boiled Beef]]
	* [[Tiger Skin Peppers]]		* [[Tiger Skin Peppers]]
	* [[Guokui]]		* [[Guokui]]

← Older revision		Revision as of 18:54, 25 September 2026
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	\|link2=#Food geography \|label2=Cities and regions \|desc2=Local specialties across 21 prefectures		\|link2=#Food geography \|label2=Cities and regions \|desc2=Local specialties across 21 prefectures
	\|link3=#Famous dishes \|label3=Famous dishes \|desc3=Classic regional dishes		\|link3=#Famous dishes \|label3=Famous dishes \|desc3=Classic regional dishes
	\|link4=#Snacks and street food \|label4=Snacks \|desc4=Street food and local ~~snacks~~		\|link4=#Snacks and street food \|label4=Snacks and noodles \|desc4=Street food and local varieties
	\|link5~~=#Noodles \|label5=Noodles \|desc5=Regional noodle styles~~		\|link5=#Hot pot and skewers \|label5=Hot pot \|desc5=Hot pot and skewers
	~~\|link6~~=#Hot pot and skewers \|~~label6~~=Hot pot \|~~desc6~~=Hot pot and skewers		\|link6=#Condiments and local ingredients \|label6=Ingredients \|desc6=Seasonings and preserved foods
	\|~~link7~~=#Condiments and local ingredients \|~~label7~~=Ingredients \|~~desc7~~=Seasonings and preserved foods		\|link7=#Tea and drinks \|label7=Tea and drinks \|desc7=Tea culture and local drinks
	\|~~link8~~=#Tea and drinks \|~~label8~~=Tea and drinks \|~~desc8~~=Tea culture and local drinks		\|link8=#Geographical indication products \|label8=Local recognition \|desc8=GI products and heritage
	\|~~link9~~=#Geographical indication products \|~~label9~~=~~Protected products~~ \|~~desc9~~=GI products and heritage
	}}		}}