There is no such thing as a chili pepper in Sichuan cuisine.

There are and a lot of traditional old Sichuan dishes in the burnt assorted, hibiscus chicken slices, altar meat, Dongpo elbow, fresh slippery fish slices, generally fresh slippery series are white flavor, vegetarian dishes are also much better than the white oil tofu sauce roasted eggplant, etc. ...... There are also sweet like the eight treasures pot of Zhen, snowflake peach puree, pulling the series of Szechuan cuisine, Sichuan cuisine imitation is very strong, so now the new school of Szechuan cuisine has been Not you imagine that a spicy flavor, now the combination of Sichuan cuisine in the country's cuisine in the combination of the characteristics of Sichuan cuisine to achieve a diverse flavor suitable for most tastes, of course, spicy dishes still stand a considerable proportion of

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