Chengdu shrimp, often associated with Sichuan-style dry-braised or stir-fried preparations, is a hallmark of Sichuan cuisine known for its bold, aromatic, and spicy flavor profile. The dish typically features large or jumbo shrimp that are marinated in ingredients like Shaoxing wine, soy sauce, and ginger before being fried until crispy. A defining characteristic of Chengdu-style shrimp is the use of the "ma la" flavor profile, which combines the intense heat of dried red chilies or chili bean paste (doubanjiang) with the unique numbing sensation of Sichuan peppercorns. Some authentic variations from Chengdu also incorporate finely grated orange or citrus rind into the sauce to provide a bright, fragrant contrast to the pungent spices. The final dish is often garnished with green onions, toasted sesame seeds, or fresh chilies, resulting in a complex balance of heat, numbness, and savory depth.