SICHUAN
Sichuan (sometimes spelled Szechuan or Szechwan) cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chillies, as well as the unique flavour of the Sichuan peppercorn. There are many local variations of Sichuan cuisine within Sichuan Province and the Chongqing Municipality, which was politically part of Sichuan until 1997. The 4 best known regional sub-styles are Chongqing style, Chengdu style, Zigong style and Buddhist vegetarian style.