Sichuan Cuisine: The Ancestors Mabodofu

Spicy and numbing knife-shaved noodles. The broth features Sichuan peppercorns (mala) and chili oil. The noodles are thick, chewy, and shaved directly into the pot.

Black sesame Tan Tan noodles with knife-shaved dough. Rich, nutty black sesame broth with a spicy kick, topped with minced meat.

Knife-shaved noodles served with tender stewed beef chunks. The broth is savory and rich, similar to Taiwanese beef noodle soup.

Knife-shaved noodles topped with plenty of mixed vegetables. A lighter, healthier option with a clear, savory broth.

Knife-shaved noodles topped with spicy Mapo Tofu. The soft tofu and spicy minced meat sauce mix with the chewy noodles.

Knife-shaved noodles topped with slices of roast pork (chashu). Savory and filling.

Udon noodles served piping hot in an earthenware pot. The soup is usually rich and hearty, containing vegetables and meat.

Braised pork belly (kakuni) rice bowl with pickled plum (ume). The rich, tender pork is balanced by the sourness of the plum.

Classic Japanese-style cold Chinese noodles. Served with colorful toppings like cucumber, ham, and egg in a refreshing soy-vinegar sauce.

Korean-style cold noodles. Chewy buckwheat noodles in a cold, tangy beef broth, often topped with kimchi and egg.

Soupless cold Tan Tan noodles. Noodles mixed with spicy sesame sauce and minced meat, served chilled.

Tan Tan noodles topped with a generous amount of coriander (cilantro). The fresh herbal flavor cuts through the rich, spicy sesame broth.

Ramen noodles topped with spicy Mapo Tofu sauce. A hearty combination of tofu stew and soup noodles.

Sichuan-style Tan Tan noodles. Spicy broth with sesame paste and chili oil, topped with seasoned minced pork.

Knife-shaved noodles in spicy Tan Tan broth. Chewy noodles with a rich, nutty, and spicy soup.

Tan-men noodles with plenty of stir-fried vegetables. The soup is typically a clear, salty broth.

Ramen noodles topped with stir-fried bean sprouts. Crunchy texture and savory flavor.

Seafood noodle soup. Contains mix of seafood like shrimp, squid, and clams in a savory broth.

Hot and sour glass noodle soup. Known as Suan La Fen, it features a tangy vinegar and spicy chili broth.

Noodle soup with 'five ingredients' (gomoku), usually including meat, seafood, and vegetables in a starchy sauce.

Shanghai-style fried noodles. Stir-fried with vegetables and meat in a savory soy-based sauce.

Beef brisket noodles. Tender stewed beef ribs served atop noodle soup.

Crispy fried noodles topped with a thick, starchy sauce containing mixed meat, seafood, and vegetables.

Shanghai-style noodle soup. Typically a simple, savory broth with vegetables and meat.

Wonton noodle soup. Noodles served with soft pork dumplings in a clear broth.

Standard ramen noodles topped with slices of roast pork (chashu).

"Mouth-watering chicken". Cold poached chicken served in a spicy chili oil and Sichuan pepper sauce. Tender and flavorful.

Eight Treasures stir-fry. A mix of various meats (like pork, shrimp) and vegetables (cabbage, carrots, mushrooms) in a savory sauce.

Mapo Eggplant. Stir-fried eggplant with minced meat in a spicy, savory sauce similar to Mapo Tofu.

Stir-fried liver and garlic chives. A stamina-boosting dish with savory soy-based seasoning.

Shrimp in chili sauce. Plump shrimp stir-fried in a sweet and spicy tomato-chili sauce.

Mapo Tofu. Tofu cubes cooked in a spicy bean-based sauce with minced meat and Sichuan peppercorns.

Sichuan-style spicy chicken stir-fry. Diced chicken cooked with chili peppers and spices.

Spicy seafood stir-fry. Mixed seafood cooked in a hot chili sauce.

Water-boiled pork (Shuizhu Roupian). Slices of pork poached in a very spicy, oily broth with chili and Sichuan peppercorns.

Japanese-style fried chicken. Marinated and deep-fried until crispy.

Pork and kimchi stir-fry. Spicy and savory dish with fermented kimchi and pork slices.

Chilled draft beer.