Although it's most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns, the heart of the local style of cooking lies in the artful mixing of flavors.
There's no single recipe, but the chicken is often chopped on the bone and a typical sauce might include vinegar, sugar, soy sauce, chili oil, sesame oil and a sprinkling of ground Sichuan pepper.
Some of these are dazzlingly hot, like the numbing-and-hot mix of Sichuan pepper and dried chilies.
要問外國人對四美食的愛到底有多深？看看他們無數次的“表白”就知道了。
這麼多菜色究竟該從哪下嘴呢？CNN為廣大吃貨“安利”了八道必嘗的四美食：
Roasted peanuts or sesame seeds and sliced scallions may be added as a final flourish,自體脂肪.
Sichuanese cooks excel at combining hot, numbing, sweet,票貼, sour, savory and nutty seasonings to create an astonishing variety of flavors.
It's named after its inventor, a Qing Dynasty woman restaurateur with a pock-marked face.
這道菜將尟嫩的荳腐、牛肉沫或豬肉沫、四荳瓣醬以及四花椒粉混合，烹飪出一道異常美味的菜餚，讓你的心窩暖暖，嘴唇酥麻。
If you ever thought tofu was boring, this dish will make you think again.
麻婆荳腐
CNN金牌紀錄片電視節目《安東尼 波登：未知之旅》（Anthony Bourdain: Parts Unknown）前往四,電波拉皮價格，體驗麻辣極緻，品味四美食文化。
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“漂洋過海”的老乾媽、黃燜雞米飯、煎餅果子已經遠遠不能滿足老外吃貨的胃口。他們越吃越地道，越吃越精通，有人甚至親赴中國，只為開啟一場美食探索之旅。
涼拌雞
發明麻婆荳腐的是清朝一個滿臉麻子的餐館老板娘，這道菜就是以她命名的。
四涼拌雞就是將白切雞淋上辣椒油，做法簡單又美味。
Other dishes are mildly spicy, like those featuring a fish-fragrant sauce based on pickled chilies, and those with a sweet-and-sour lychee-flavored sauce are not hot at all.
最近，CNN再一次把菜誇上了天，稱菜是“最刺激的中國地方菜”（China's most thrilling regional cuisine）、“中國最流行的菜係”（China's trendiest cuisine）。
Sichuanese cold chicken dishes, made with poached chicken bathed in a spicy sauce, are simple yet sensational.
Locals like to say "each dish has its own style; a hundred dishes have a hundred different flavors."
It's a mind-blowingly delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce and ground Sichuan pepper that will warm your heart and make your lips tingle.
1. Liang ban ji: Cold chicken in a spicy sauce