Sichuan and Western Chinese Food

Foods from this region are spicy, pungent, and flavorful, most from the Sichuan and Hunan provinces and surrounding areas. Many use lots of black and Sichuan pepper (also known as fagara of the genus Xanthoxylum), chilies, and piquant bean sauces. Dishes from this region can be oily; can be double cooked, with smoky tea flavors; and can incorporate nuts, cloud ear mushrooms, and chicken fat. Western Chinese foods include dishes such as hot and sour soup, twice-cooked pork, orange beef, and cold sesame noodles.