Szechuan cuisine

/ˌsɛtʃˈwɑːn kwɪˈziːn/

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

Many Western restaurants now serve popular Szechuan cuisine dishes like mapo tofu and kung pao chicken.

Etymology

The term combines 'Szechuan', an anglicized spelling of the Chinese province Sichuan, and 'cuisine', derived from the Old French word 'cuisine' meaning cooking or kitchen.