Bang Bang Chicken, made with poached chicken bathed in a spicy sauce, are simple yet sensational.
There's no single recipe, but the chicken is often chopped on the bone and a typical sauce（调味汁tiáowèizhī）might include vinegar（醋cù）, sugar（糖táng）, soy sauce（酱油jiàngyóu）, chili oil（辣椒油làjiāo yóu）, sesame oil（芝麻油zhīma yóu） and a sprinkling of ground Sichuan pepper.
Roasted peanuts or sesame seeds and sliced scallions may be added as a final flourish.
It's a mind-blowingly delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce（豆瓣酱dòubàn jiàng） and ground Sichuan pepper（四川花椒Sìchuān huājiāo） that will warm your heart and make your lips tingle.
It's named after its inventor, a Qing Dynasty woman restaurateur with a pock-marked face.
No dish is more beloved by the Sichuanese than this homely stir-fry of sizzling pork with chili bean sauce, fermented black beans（豆豉dòuchǐ） and green garlic leaves（蒜苗suànmiáo）.
The meat is first boiled, then sliced and fried, which is why it's called "twice-cooked pork," or literally, "back-in-the-pot" pork.
Classic "fish-flavor" sauces are made with bright red pickled chilies, ginger（生姜shēngjiāng）, garlic(大蒜dàsuàn) and scallion（葱cōng）, with base notes of sweet and sour -- these are the seasonings of traditional fish cookery, which is the usual explanation for the curious name.
This combination of flavors can be used with meat（肉ròu）, fish（鱼yú） or poultry（家禽jiāqín）, but one of the most delicious variations is the everyday fish-flavor eggplant.
It's a dramatic centerpiece of poached fish in a great sea of sizzling oil, thick with dried chilies and Sichuan pepper. The pieces of fish should be picked out of the fragrant oil with chopsticks.
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