Szechwan
Spicy Chinese region
Szechwan is an older romanization of Sichuan, a province in southwestern China.
The spelling appears most often in Szechwan cuisine or Szechwan pepper, referring to the region's famously bold, spicy cooking style characterized by numbing peppercorns and chili heat.
The Sichuan spelling now predominates in most contexts.
Dried spice berry
- mapo tofuSpicy Sichuan bean curd
- kung paoSichuan stir-fry with chilies
- chili oilPepper-steeped fat
- hot potSimmering communal broth dish
twice-cooked pork · numbing · mala · red oil · garlic · ginger · Chengdu · wok
peppercorn
Dried spice berry
hot pot · twice-cooked pork · numbing · mala · red oil · garlic · ginger · Chengdu · wok · fiery
Chengdu
Sichuan provincial capital
- YangtzeChina's mightiest waterway
- basinConcave water receptacle
- provinceRegional administrative district
Chongqing · mountains · fertile · plains · pandas · humid · subtropical · rice paddies · bamboo · gorges
numbing
Causing loss of sensation
buzzing · tingly · electric · citrusy · lemony · aromatic · pungent · floral · warming · zingy