Sichuan Cuisine

Sichuan cuisine (川菜) is a style of Chinese cuisine originating in Sichuan Province of South Western China and is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn. Sichuan cuisine often contains food preserved through pickling, salting, drying and smoking.

Common preparation techniques include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

Representative dishes include:

    * Twice Cooked Pork
    * Mapo dofu
    * Sichuan hotpot
    * Chongqing Spicy Deep-Fried Chicken
    * Shuizhu, or literally "Water cooked", dishes
    * Dan dan noodles and Bon bon chicken