Readers’ Favorite Sichuan Dishes

Cookbook author Wei Guo holding her debut book Three Meals Four Seasons

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Sichuan Street Food

Wei’s Personal picks

Sliced Chinese BBQ PorkCantoneseHar Gow in a steamer basketDim Sumstir-fried black pepper beefQuick & Easywhole and halved veggie and tofu spring rolls on a tray.Takeoutscallion oil noodles garnished with fried scallions.NoodlesSheng Jiang Bao with chili oilBao & Breadsmashed cucumber pieces with dressingVegetarian & VeganChili oil in a spoon over a jar.Condiments & Saucesbeef and broccoli stir-fry over steamed rice.Stir-fries
a bowl of hot and sour noodles.
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