Sichuan, one of the largest provinces, is the home of the most savory and spicy food found in China. However, there is more than just piquancy to their culinary, more than what is called ma, a little word that means the hot Sic.

Mapo Tofu(Stir-Fried Tofu in Hot Sauce)

http://www.0592en.com/class/reading/2011/0519/17539.html

Yu-Xiang Eggplant (Yu-Xiang means fish-flavored.)

http://food.chinese.cn/en/
http://zhidao.baidu.com/question/76258608.html?an=0&si=2

Kung Pao chicken
uses chicken as its primary ingredient, unroasted peanuts or cashew nuts.

http://food.chinese.cn/en/

Fish Filets in Hot Chili Oil

http://zhidao.baidu.com/question/123542647.html

http://food.chinese.cn/en/