-川菜-chuan cai- Sichuan Cuisine 

H I S T O R Y

Sichuan cuisine, a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper(si chuan la jiao).

Gong bao ji ding 

宫保鸡丁

Kong pao Chicken

火锅-huǒguō

known as soup-food or steamboat, is a cooking method that originates from China, prepared with a simmering pot of soup stock at the dining table, containing a variety of Chinese foodstuffs and ingredients. The tripods of Zhou dynasty may be the earliest prototypes of the hot pot. Diners among the nobility each had a personal pot made of bronze, and called ran lu (燃炉). Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood