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Gastronomia Sichuanensis
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Gastronomia Sichuanensis, id est provinciae Sichuan in Sinis, est una e quattuor "magnis traditionibus" artis coquinariae Sinensis. Sapores capsici atque zanthoxyli, inter alios multos sapores, hunc stilum gastronomicum definiunt; quae coniunctio ma la(en), "pungens torpens", a coquis appellatur.
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In regiones parviores dividi potest, videlicet
- urbis Chengdu
- urbis Chongqing
- magnae Caerulei fluminis urbiumque Luzhou, Yibin, Leshan
- parvae Jialing fluminis urbiumque Nanchong et Guangyuan
- regionis fodinarum salinarum urbiumque Zigong et Neijiang
Ars coquinaria populorum Musulmanorum et Buddhistarum ab aliis differt.