Szechuan Style outstands in Chinese Cuisine for spicy and pungency, and is internationally famous and widely accepted throughout the world. I would like to introduce two of the most typical to you, Kong Po Chicken and Hot & Spicy Shrimp .

Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical dishes. Pepper, crushed peanuts mixed with chicken pops create a special taste for you. Taking a spoon with white crystalline rice, you feel hot in the mouth and sweet in the throat, which gives you feeling of comfort in the heart. Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late.

Another one I recommend here is Hot & Spicy Shrimp. Shrimp! Can such seafood appear on the list of an inland cuisine? Yes, it does. People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style, turning seafood into part of this excellent cuisine. Shrimp is salty and fresh. When cooked together with red and green peppers, boiled with soy sauce, like Lee Kum Kee , shrimps guide tasters to a world of boiling oil and roaring ocean.

Are you hungry now? Let's go for a Szechuan dinner!

Sichuan cuisine is famous for its spicy food in Chinese cuisine. world. I will introduce two representatives: Kung Pao Chicken and Spicy Shrimp.

Kung Pao Chicken ranks first among Sichuan dishes. It is different from other dishes in that it is both sweet and spicy. Sichuan peppercorns, peanut crumbs, and diced chicken are mixed together to give you a different feeling. Take it into your mouth with the crystal clear rice, you will feel spicy in your mouth, sweet in your throat, and warm in your heart. Kung Pao Chicken takes you to the ultimate taste of food and makes you regret seeing it so late.

Another dish is spicy shrimp. shrimp! Are seafood included in mainland recipes? That's right. Sichuan people also enjoy the flavors from distant seaside and incorporate them into the Sichuan cuisine genealogy. The characteristics of shrimp are salty and fresh. When stir-fried with bell peppers and green peppers, topped with a layer of light soy sauce, like Lee Kum Kee, the shrimps lead you into a chaotic world of churning chili oil and the hustle and bustle of the ocean.

Are you hungry? Let’s go taste Sichuan cuisine together!