Sichuan Cuisine is famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts are also a prominent ingredient in Szechuan cooking. Hot pepper is believed to reduce internal dampness, so hot pepper was used frequently in dishes in Sichuan to help cope with high humidity. In Sichuan food, a single flavor is rarely used, compound flavors are most common. By blending different seasonings, skilled cooks can make dozens of different sauces each with its own flavor, including creamy, salty, sweet and sour, litchi, sour with chili, hot with chili, spicy and hot. Sichuan cuisine tends to use quick frying, quick stir frying, dry braising, and dry stewing.

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