Sichuan-style dishes are noted for varied and heavy flavoring.
Restaurants of this style are good at choosing the right flavors---
hot, sour, pungent, sweet, bitter, salty and fragrant, seven
in all, and applying eight seasonings---pepper sauce, pepper
with vinegar, pepper with fish seasoning, chili jam with pungent
wild peppercorn, cayenne pepper with wild peppercorn, black
pepper with peanut and sesame paste, peppercorn with sesame
oil and chili oil. The Sichuan Restaurant on Nanjing Road
serves dishes distinctive of Sichuan style, such as Hechuan-style
sliced pork, chicken cubes with peanuts and chili, "guifei"
chicken and so on. A rarity---"clubbed chicken" is offered
by the Chengdu Restaurant on Huaihai Road. The name derives
from the fact that the chef uses a club to pound the chicken
and tears the meat into floss and then mix them with eight
seasonings, like sesame paste,chili oil,etc. The chicken,
when served, tastes hot but a little sweet.Other dishes strong
in Sichuan style are the crisp chicken served in the Mei Long
Zheng Restaurant on Nanjing Road(West) and Luyang-style crisp
chicken and Luyang-style beancurd found in the Lu
Yang Cun Restaurant on Nanjing Road(West).