Sichuan food is not only about being spicy

             Chongqing Hotpot, Mapo Tofu and Fish Filets in Hot Chili Oil(水煮鱼)-these dishes are household(家喻户晓的) names in China. And they allhave one thing in common: They’re very numbing(麻的) and spicy.

“Numbing and spicy is a special phrase that is used to describe Sichuan food. Unlike the dried and spicyflavor(味道)of Hunan foodand the sour and spicy flavor of Guizhou food,Sichuan food uses spicy peppers that make your mouth tingle(刺痛).