Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine (Chinese: 四川菜; or Chinese: 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.
Sichuan is colloquially known as the “heavenly country” due to its abundance of food and natural resources. One ancient Chinese account declared that the “people of Sichuan uphold good flavor, and they are fond of hot and spicy tastes. Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. According to at least one Chinese culinary writer, Szechuan cuisine is composed of seven basic flavors: sour, pungent, hot, sweet, bitter, aromatic, and salty. Szechuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularized food, household-style food, and food snacks.