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Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled Szechuan in the West. Translated, Sichuan means "Four Rivers". The four styles are separated by location: Chengdu, Chongqing, the Greater River (Yangtze), and the Lesser River (Jialing).

The common ingredient in Szechuan cuisine is Sichuan peppercorn, or Fagara. This is an indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Also common are chilli, ginger and spicy herbs. This emphasis on spice may derive from the region's warm, humid climate, and utilizes sophisticated food-preservation techniques which include pickling, salting, drying and smoking. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dòubànjiàng) is also a staple seasoning in Sichuan cuisine.

Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

Some well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck.

• Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
• Tea Smoked Duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
• Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
• Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
• Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
• Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
• Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
• Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
• Dan dan noodles and Bon bon chicken

Arguaby, the most famous Szechuan cuisine chefs are the late Chen Kenmin and his son, Chen Kenichi. Chen Kenmin was a Chinese citizen who moved to Japan in 1952 and gained Japanese citizenship two years later. He eventually earned the honor of being "The God of Szechuan Cuisine" in the country. His son, Chen Kenichi, followed his father's footsteps as a chef and was eventually hired by Fuji Television to become the Chinese cuisine chef on their hit series, Iron Chef. However, Chen Kenmin died in 1990 and never saw his son's rise to fame. Although working primarily in the Szechuan style, Chen Kenichi often expanded his dishes to other Chinese styles (particularly Cantonese) and occasionally added decidedly western ingredients such as caviar or salmon roe. In a battle with the top apprentice of his father, Takashi Saito (who also trained the Iron Chef Chinese), Kenichi modified one of his father's signature dishes, prawns in chili sauce (traditional Chinese: 乾焼蝦仁; simplified Chinese: 乾焼虾仁; pinyin: gān shāo xiā rén), by using catsup to to add some mildness to the spicy dish. During the show's 2000th dish special in 1999, Takeshi Kaga, the show's host, selected it as the best dish he'd tasted. Chen Kenichi has been bestowed with the title, "The Sage of Szechuan Cuisine in Japan".

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