‘One dish, one shape, hundreds of dishes, hundreds of tastes.’
– Sichuanese proverb
The general belief about the cuisine of Sichuan, a province in southwestern China, is that it is spicy, owing to the generous use of the very unique Sichuan peppercorns and dried chilies. And there is no denying this belief. Sichuan food is fiery, but beyond the evident fieriness lies one of the Four Great Traditions of Chinese cuisine, with a great blend of different flavours.