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    Sichuan's spicy cuisine, one of the famous eight style dishes of China, is renowned worldwide for being hot and numbing. According to historical records, the Cuisine originated in the ancient nations of Ba and Shu. Sichuan comes from "Four Lus"-Lu is the ancient administrative unit of Song Dynasty, and Sichuan is composed of four lus. So the Cuisine has four styles and divided by location: Chengdu, Chongqing, the Yangtze and the Jialing River.
    So the flavor includes Chongqing, Chengdu, Leshan, Neijiang, Zigong and other local style dishes’ characteristics.

    Sichuan peppercorn, chilli, ginger, spicy herbs and broad bean chilli paste are the major ingredients that feature the flavor in Sichuan cuisine.

    The cooking techniques include stir frying, steaming, braising and so on, and the total distinct techniques of a complete list is 38. The Sichuan cuisine starts popularly after the 80s reform and open policy in the nation, Comrade Deng Xiaoping has the very big contribution to the Sichuan cuisine development.

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