Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine (Chinese: 四川菜; pinyin: Sìchuāncài or Chinese: 川菜; pinyin: chuāncài) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America. There are many local variations of Szechuan cuisine within Sichuan Province and the Chongqing Municipality, which was politically part of Sichuan until 1997. The four regional sub-styles include Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style. UNESCO declared the city of Chengdu to be a city of Gastronomy in 2011, due to the style of cooking.
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine (Chinese: 四川菜; pinyin: Sìchuāncài or Chinese: 川菜; pinyin: chuāncài) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America. There are many local variations of Szechuan cuisine within Sichuan Province and the Chongqing Municipality, which was politically part of Sichuan until 1997. The four regional sub-styles include Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style. UNESCO declared the city of Chengdu to be a city of Gastronomy in 2011, due to the style of cooking.