“Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisineoriginating in Sichuan Provinceof southwestern Chinafamed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlicand chili peppers, as well as the unique flavor of the Sichuan peppercorn. Peanuts, sesame pasteand ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanizedas Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West.
Szechuan cuisine often contains food preserved through pickling, salting, and dryingand is generally spicy. The Sichuan peppercorn('flower pepper') is commonly used. Szechuan pepper has an intensely fragrant, citrus-like flavor and produces a "tingly-numbing" (Chinese: ma) sensation in the mouth. Also common are garlic, chili, ginger, star aniseand other spicy herbs, plants and spices. Broad bean chili paste(Chinese: doupanjiang) is also a staple seasoning in Sichuan cuisine.” Wikipedia.com