Chuan Cuisine, originating from Sichuan Province in southwestern China, is the most widely served cuisine in China. The dishes of Chuan Cuisine are famous for their hot-spicy taste and the flavor of Sichuan pepper that are rare in other regional cuisines. Flavors of Chuan Cuisine — hot and spicy A variety of seasonings are used in Chuan Cuisine, and each dish can be cooked differently. Therefore,Chuan Cuisine enjoys a reputation for variety. As the saying goes it's 'one dish with one flavor and one hundred dishes with one hundred flavors'. The most common flavors of Chuan Cuisine are hot and spicy, “the five fragrances” (Fennel, pepper, aniseed, cinnamon, and clove), other mixed spices, chili and Sichuan pepper (made with prickly ash), and sweet and sour. Seasonings of Chuan Cuisine Dry red chili peppers is one of the most common Chuan Cuisine seasoings. Some of the most common seasonings that contribute to the hot and spicy flavor include Sichuan pepper, black pepper, chili, broad bean chili paste, shallots, ginger, and garlic. The ingredients used range widely, including poultry, pork, beef, fish, vegetables, and tofu. Cooking Methods The methods of cooking Chuan Cuisine vary according to the texture required, including stir frying, steaming and braising, baking, and the most widely used method — fast-frying. Chuan Cuisine has good combinations of flavors and often has thick gravy.   Best Places to Eat Authentic Chuan Cuisine in Sichuan and Chongqing   Chuan Cuisine is famous in China and abroad, and served at every corner of the world. However, the most authentic Sichuan food is still to be found at its hometowns: Chengdu and Chongqing.