Dunlop documents, in *The Food of Sichuan* and *Land of Plenty*, a formal system of twenty-three distinct flavour profiles (wei xing) used by Sichuan cooking professionals to categorise preparations. The ten most commonly encountered in home and restaurant cooking are presented here as a reference system for understanding which flavour combination governs a given preparation.
Fuchsia Dunlop, *Land of Plenty* (2001); *Every Grain of Rice* (2012); *Land of Fish and Rice* (2016); *The Food of Sichuan* (2019)