Last time, we have introduced the Shandong Cuisine, one of China's four major cuisines. And this time, we will again introduce one of them ---Sichuan Cuisine. Sichuan Cuisine, as called Szechwan Cuisine, originated from Sichuan province in southwestern China. A most distinguishing feature of Sichuan Cuisine lies in its bold flavor, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppers. The use of ingredients such as peanuts, sesame paste and ginger are also of great importance in cooking Sichuan Cuisine. 

One of the most famous dishes in Sichuan Cuisine is Mapo Tofu. According to its name, it can be inferred that the main material of this dish is tofu. It is a combination of tofu (bean curd) set in a spicy-chili and bean-based sause. It is often coated with a bright red suspension cooked with fermented black beans and minced meat. The tofu is very tender, which release attracting pregrance with viscous sauce and red look.

Another famous dish is Kung Pao Chicken, which is made of diced chicken meat and peanuts. The tender chicken meat, when coated with chili sause, gives people the enjoyment on the tongue. The dish is actually a spicy stir-fry one made with chicken, peanuts, vegetables and chili peppers. It originated in the Sichuan province of central-western China and includes Sichuan peppercorns.

There are also many more typical dishes in Sichuan Cuisines like Fish-flavored Shredded Pork, Fish Filets in Hot Chili Oil, Double Cooked Pork Slices and so one. All of them can be concluded in one word ---peppery. Sichuan Cuisine then leaves a red color in Chinese food culture.