Sichuan cuisine
Sichuan cuisine
Sichuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is 
generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns which has an intensively fragrant, citrus-like flavour and produces a "tingly-numbing" , sensation in the mouth. Also common are garlic, chili, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. The region's cuisine has also been the originator of several prominent seasoning mixes widely used in Chinese cuisine as a whole today, including yuxiang, mala, and guaiwei .
Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region.Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.
Some well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck.
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1.Tea smoked duck
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2.Twice cooked pork
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3.Mapo dofu
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4.Sichuan hotpot
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5.Fuqi Feipian
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6.Dan dan noodles
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7.Bon bon chicken
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