Szechuan cuisine

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Cantonese - Huaiyang - Shandong - Szechuan

Anhui - Cantonese - Fujian - Hunan
Jiangsu - Shandong - Szechuan - Zhejiang

Beijing - ImperialAristocratTianjin

ChaozhouGuizhou - HubeiJiangxi
HainanHakka - Henan - Northeastern
Shaanxi - Shanghai - Shanxi
Hong Kong - Macanese - Yunnan
Tibetan (Xizang) - Xinjiang (Uyghurs)

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Main dishesDesserts – Bread
Drinks – Noodles – Condiments

Stir fryingDouble steamingRed cooking

Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜; pinyin: Sichuancai or Chinese: 川菜; pinyin: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.

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