Western Chinese Food

Foods from the western region are primarily from the provinces of Sichuan and Hunan and surrounding areas. They are often spicy, incorporating lots of black and Sichuan peppercorns (of the genus Xanthoxylum), which are popularly known as fagara and also often call for hot chilies and piquant bean sauces. Many of the dishes whose origins come from this western region are oily; some are double cooked and made hot and spicy, though banquet foods rarely are. Others incorporate smoky tea flavors. Many dishes incorporate nuts, cloud ear mushrooms, and chicken fat. This region is known for its hot and sour soup, twice-cooked pork, and Yunnan ham.