For hot and spicy, Sichuan Cuisine leads the pack

One of China's major traditional cooking styles, Sichuan cuisine is famed for its bold flavors and rich history.

Originating from the eponymous province, the cuisine can be traced back to the Qin and Han dynasties (221BC-220 AD) and was prevalent in the Song Dynasty (960-1279) due to several renowned Sichuan style restaurants. In the late Qing Dynasty (1644-1911), in the 19th century, Sichuan cuisine became distinctive for its unique local flavors.

Sichuan cuisine is mainly represented by dishes from Chongqing and Chengdu and is famous for its unique pungent and spicy flavors due to its effect on the palate emanating from hot pepper

Sichuan is known for its humidity — damp in the winter and hot in the summer — so its people tend to use hot pepper in their daily cooking for reducing moisture and also adding flavor to the food.

In 2010, the province's capital, Chengdu, became the first Asian city to be recognized as a city of gastronomy by UNESCO, boasting numerous distinct delicacies.

Statistics show that currently Sichuan cuisine has over 38 cooking methods and more than 300 types of dishes, and the province has become known as the center of spicy hot dishes in China.

Dishes of Sichuan cuisine are becoming symbols of the region with special tastes and characteristics.

Hotpot

Hotpot: Hotpot originated in Sichuan province. The Sichuan-style hotpot relies on peppercorns and is known for its spicy and hot flavor.