Sichuan cuisine

The peel is dried and used in Sichuan cuisine.

The numerous mentions of Sichuan cuisine are particularly striking.

Hanzhong style, similar to Sichuan cuisine, is characterised by its spicy taste.

In Sichuan cuisine, the dried peel of tangerines is used as an ingredient.

Star anise and ginger are often used with it prominently in spicy Sichuan cuisine.

Chongqing fare is largely a hybrid of Sichuan cuisine and local specialty dishes.

The combination of the spicy Sichuan cuisine and the coolly elegant decor adds to the dining experience.

Later, it was the fiery Hunan and Sichuan cuisines.

It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines.

This happens even in Chinese restaurants, commonly those not specialising in Sichuan cuisine.

Sichuan cuisine is popular in the whole nation of China, so are Sichuan chefs.

Zhangcha duck: a quintessential dish of Sichuan cuisine.

But while ma la is definitely the marquee attraction, Sichuan cuisine is no one-trick pony.

Unlike Sichuan cuisine and Hunan cuisine, Jiangyin food is not spicy.

Dining options include Cantonese, Hangzhou and Sichuan cuisines.

Sichuan Food is a Sichuan cuisine restaurant in Amsterdam, Netherlands.

Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment.

A shrine to fiery Sichuan cuisine beneath a lurid pink statue of Mao Zedong.

Sichuan cuisine is much better known for spiciness than smokiness, and Spicy and Tasty does not stint on the chilies.

Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few.

The Chinese restaurant mainly serves Huaiyang and Sichuan cuisines, with local fare playing supporting roles on the menu.

To this end, a meal might begin with a refreshingly tingly plate of pickled cabbage ($4.25) that recalls the numbing pleasures of Sichuan cuisine.

In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang.

When Szechuan Royal in East Northport opened 12 years ago, it was a trailblazer into the spicy unknown of Sichuan cuisine.

Although Mr. Keh is credited with introducing Sichuan cuisine to New York, there are few firecrackers on this menu.