Sichuan cuisine, one of China's eight great culinary traditions, is known for its strong and spicy flavours. Originating in Sichuan province, the cuisine is characterised by a rich variety of ingredients and multi-layered spices, with the use of Sichuan pepper, chilli, garlic and ginger at the forefront. Famous for its "mala" (numbing and spicy) flavour, Sichuan dishes such as Kung Pao Chicken, Mapo Tofu and Hot Pot are celebrated for their complex nuances of flavour. The distinctive flavour and dynamic spiciness of Sichuan cuisine has made it a favourite of foodies worldwide.
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