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Sichuan cuisine is famous for its more hot and spicy taste. It is part of one of the eight major regional cuisines of China. This region located in the southwest of the country offers food a little less focused on fish, due to its distance from the coast and the sea. However, beef is very present. We easli and of course associate this part of the world to the famous Sichuan pepper, omnipresent in this kitchen, and to chili pepper, equally important. The széchouannaise cuisine greatly uses frying, steaming and braising. The star dishes, amongst others, are: the imperial chicken, smoked duck with tea and széchouannaise fondue.
