Sichuan cuisine, Sichuan cuisine or Sichuan cuisine (/? sw？ N/ or/? s？ t？ W? n/； Chinese food: Sichuan food; Pinyin: sü chuā n cà i or Chinese: Sichuan cuisine; Pinyin: Chuān cài) is a Chinese food originated from Sichuan Province in southwest China. It has a strong taste, especially the pungent taste caused by the large use of garlic and pepper, and the unique taste of Sichuan pepper. There are many local differences between Sichuan Province and Chongqing municipality, and Chongqing municipality was a part of Sichuan before 1997. The four sub-styles include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.