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Sichuan Menu Decoder Cheat Sheet
A compact guide to common Sichuan menu terms, flavor patterns, and risk signals.
Cheat sheet
| Term | Meaning | What to check |
|---|---|---|
| 麻辣 | Ma-la | Numbing-spicy; Sichuan peppercorn and chile. |
| 水煮 | Water-boiled | Chile-oil broth; usually spicy and shared over vegetables. |
| 鱼香 | Fish-fragrant | Garlic, ginger, chile, vinegar, sugar; usually no fish. |
| 干煸 | Dry-fried | Concentrated flavor; often oil, chile, preserved vegetable. |
| 豆瓣酱 | Doubanjiang | Fermented chile-bean paste; soy/broad bean, possible wheat. |
| 花椒 | Sichuan peppercorn | Numbing spice, not a chile. |
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