Traditionally prepared in a xiaolong, a small bamboo steaming basket. It often referred to as a kind of "dumpling", but are distinct from "jiaozi" or "wonton".

In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling.

Dry chili chicken, also known as La Zi Ji, is a spicy Sichuan dish featuring crispy chicken chunks stir-fried with chili peppers, Sichuan peppercorns (for a numbing effect), ginger, and garlic.

It's a popular dish with origins in China. The chicken is typically deep-fried for a satisfying crunch and tossed in a flavorful, fragrant sauce

Sichuan boiled beef, also known as Shui Zhu Niu Rou, is a fiery and flavorful dish quite different from classic boiled beef. Spicy broth is the key character, the simmering broth infused with chili bean paste (doubanjiang), Sichuan peppercorns for a numbing sensation, chilies, and aromatics.