Guoba Roupian:
Guoba refers to crispy chunks of rice. These are heated on a hot plate, and the waiter then pour hot stew over them. The stewed meat and vegetables soften the rice to a crunchy texture.

Zhangcha Yazi:
This is Sichuan duck smoked with camellia and camphor leaves. It smells good, looks dark red in color and has a crunchy exterior but tender meat.

Gongbao Jiding:
This is spicy chicken fried with peanuts. The main ingredients are small chunks of chicken breast, with dry peppercorns and peanuts. Almost all local restaurants serve this dish.

Yuxian Rousi:
This is Fish-Fragrant Sliced Pork, a pork dish cooked with bamboo shoots, muchrooms, and special Sichuan seasonings and spices. The sauce is called yuxiang, which means “fish fragrance”.

Mapo Doufu of Mapo Bean Curd:
Mapo literally means a woman with a pockmarked face, doufo means “beancurd.” A common Sichuan dish, Mapo doufu is beancurd dish flavored with many spices, including chopped scallions, minced garlic minced fresh ginger, Chinese chilli-sauce of crushed dried red chilli peppers and flower peppercorn.

Huiguo Rou or Twice-Cooked Pork:
This is made of port shoulder with the skin, flavored with garlic, beans and a sweet, fermented flour sauce.

Yuxiang Qiezi:
This is the fish flavored eggplant. It is made with eggplant and chilli bean sauce.

This article by Yang Tianqing and Daniel Kister.