I adore Sichuan cuisine. Luckily for us, that’s the specialty of the Chinese restaurant closest to home. A typical takeout order for a weekend evening starts with pan-fried pork dumplings, which are often called Peking ravioli around here.
Very hard for me to resist the spicy allure of la zi chicken, as our go-to restaurant calls it. I have learned this dish more commonly goes by the name laziji. The more dried hot peppers, the better.
We round out the meal with dry-fried green beans with ya cai and the restaurant’s unfailingly perfect steamed rice.
My husband took these photos and he was in a mood to place the dishes in a row. I do not know why. 
