Chinese food - Szechuan cuisine 43395031

Szechuan cuisine is a style of Chinese food originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppers. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarion style. 

Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chincken, peanuts, vegetables, and chili peppers.

Hot pot, less commonly steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.

  

Chicken with chilies is a well-known Sichuan-style Chinese dish. It consists of marinated, deep-fried pieces of chicken that are then stir-fried with garlic, ginger^.