Bold and Spicy Sichuan at Any Notable San Francisco Chinese Restaurant

Sichuan cooking (a.k.a Szechuan and Szechwan) has enviably taken its place as one of China’s eight great cooking styles. The term comes from the Sichuan province in southwestern China, where the Sichuanese, even in ancient written accounts, were reported to “”uphold good flavors””—flavors marked by hot and spicy.

Its cuisine today, even around the world and in almost every Chinese restaurant in San Francisco, is characterized as having bold, sharp flavors with garlic, chili peppers and peppercorns, and the fragrant native Sichuan peppers playing up the dominant notes in its dishes. The complexity and pungency of Sichuan cuisine, however, are not without its pulsing, thrilling depth.


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