Sichuan Impression

Thinly sliced pig ears in chili oil, Sichuan peppercorn, and sesame sauce

Whole duck marinated and slow-smoked over tea leaves and camphor wood; crispy skin with moist, aromatic meat

Wok-sautéed frog legs with fresh ginger, chilies, and Sichuan peppercorns

Silken tofu in a fiery sauce of chili bean paste, ground pork, and Sichuan peppercorns

Dry-fried pork ribs with dried chilies, scallion, and minced peanuts

Stir-fried lamb with cumin, onions, and scallions — a northwestern Chinese classic

Whole bronzino in a spicy broth with potatoes, chewy tofu, konjac, bean sprouts, and peppers

Refreshing grass jelly with watermelon, brown sugar syrup, sweet rice wine, and mint leaf