Sichuan cuisine (四川菜, Sìchuān Cài, or or more commonly, 川菜, Chuān Cà) is one of China’s Eight Great Cuisines, adored for its spicy, numbing sensation and deeply aromatic complexity. From the unmistakable tingling heat of Sichuan peppercorns (花椒, Huājiāo) to the savory richness of fermented bean paste (豆瓣酱, Dòubànjiàng), every dish delivers an unforgettable culinary …
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