Chili peppers and red peppercorns are used in Sichuan (Szechuan in Cantonese) cooking to
stimulate the taste buds and counter the bitter cold of winter. Sichuan dishes are considered
spicy, although the heat is not immediate, it can creep up on you. Through pickling and salt-
curing, the vegetables and meats of this region are preserved to last through the harsh winter.
The combined flavors of vinegar with sweetly fried food originated in this central western
region. Well known Sichuan dishes are Szechuan beef, stir-fried green beans, cold noodles
with peanut sauce, and spicy stir-fried Ma-Po tofu. Go to Szechuan Style Cuisine to read
more.

Quelle: chinatownconnection