Sichuan cuisine

/ˌsɪˈtʃwɑːn kwɪˈziːn/

A style of cooking originating from Sichuan province in southwestern China, known for its bold, spicy, and numbing flavors primarily from Sichuan peppercorns and chili peppers.

Many Western restaurants now offer authentic Sichuan cuisine like mapo tofu and kung pao chicken.

Etymology

The term combines the name of China's Sichuan province with the French loanword 'cuisine', meaning cooking or cooked food, to refer specifically to the regional culinary traditions of Sichuan.