Restaurant Resource
Copyable Sichuan Menu Descriptions
Sichuan menu descriptions should explain heat, numbing flavor, sauce base, and whether a dish contains pork or other hidden ingredients.
Copyable descriptions
| Dish | Menu description |
|---|---|
| Mapo Tofu | Soft tofu in Sichuan chile-bean sauce with Sichuan peppercorn. Traditionally includes minced pork. |
| Yu Xiang Eggplant | Eggplant in garlic, chile, vinegar, and soy-based Sichuan sauce. No fish. |
| Dan Dan Noodles | Wheat noodles with sesame or peanut-rich spicy sauce, chile oil, and preserved vegetable. May contain pork. |
| Dry-Fried Green Beans | Blistered green beans stir-fried with preserved vegetable, chile, and often minced pork. |
| Cucumber Salad | Cold cucumber with garlic, vinegar, soy, and chile oil. |
| Water-Boiled Beef | Sliced beef in a spicy chile-oil broth with Sichuan peppercorn. |
| La Zi Ji | Crisp chicken pieces stir-fried with dried chiles and Sichuan peppercorn. |
| Twice-Cooked Pork | Sliced pork belly stir-fried with chile-bean paste, leeks, and aromatics. |
| Fuqi Feipian | Chilled sliced beef and tripe in spicy Sichuan chile oil. |
| Cumin Lamb | Lamb stir-fried with cumin, chile, and aromatics. |
Description rules
- State the preparation method when it changes diner expectations.
- Mention common hidden ingredients such as pork, shellfish, wheat, sesame, soy, egg, peanuts, and cooking wine.
- Keep most descriptions to one sentence.
- Use Chinese names and pinyin when they preserve dish identity.
- Avoid vague labels such as house special without explanation.