Mo Po Dou Fu	MA PO DOU FU  This dish was named for the smallpox-scarred wife of a Qing Dynasty restaurant owner who prepared it for local workers on their lunch break. Found on most Sichuan restaurant menus, the dish can be made with either ground beef or pork, stir-fried with chili oil and chili bean paste. To brighten the dish, scallions or leeks are added, as well as cubes of silken do fu. The dish is served topped with freshly ground Sichuan peppercorn, giving the diner a tingling sensation, despite the mild flavor of the do fu.
DAN DAN MIAN   This is a noodle dish typically served in small bowls as a snack or accompaniment. It is named after the bamboo shoulder pole ("Dan") on which street vendors used to carry their noodles and secret sauces. There are many ways to prepare the tangy sauce that tops the noodles, but a key ingredient is ya cai, a pickled vegetable that must be chopped and added to the sauce just before eating.	Dan Dan Mian
Fresh Ingredients for Guo Ba Rou Pian Fish Flavored Eggplant - nothing to do with fish, but the eggplant is sliced to resemble fish scales Beef and Scallion Cakes	Cooked Guo Ba Rou Pian - Pork with crispy rice in lychee Sauce Tang Cu Pai Gu - sweet-and-sour spare ribs Lettuce Soup
Pearl Mariko - a Sichuan snack of glutinous rice	La Ban Huang Gua - Spicy cucumber salad