川菜
川菜, or Sichuan cuisine, is a popular style of Chinese cooking known for its bold flavors and spicy dishes. Originating from the Sichuan province, it often features ingredients like chili peppers, garlic, and Sichuan peppercorns, which create a unique numbing and spicy sensation.
The cuisine includes a variety of cooking techniques, such as stir-frying, steaming, and braising. Signature dishes include Mapo tofu, Kung Pao chicken, and hot pot. The emphasis on balancing flavors—spicy, sour, sweet, and salty—makes 川菜 a favorite among food enthusiasts worldwide.