Western Chinese cuisine includes influences from Sichuan, Hunan, Guangxi and the xinjiang areas. The fertile plains and terraced hills of the western Chinese heartland are fed by the Yangtze River and its tributaries that offer a garden of produce.Flavors are characteristically spicy and pungent - most often associated with chillies, though chillies are not indigenous to China. In fact, chillies were originally brought to the region by Portuguese traders and missionaries, and for the last several hundred years have been used quite extensively.One word of warning - genuine Sichuan Food will be absolutely the hottest food you've ever eaten.

Though highly prominent, chillis aren't the only ingredient used in western Chinese cooking. Typical flavors also come from vinegar, garlic, onions, ginger, sesame oil and a very curious spice called Sichuan peppercorn, also known as prickly ash. Sichuan peppercorns have a very strong numbing effect on the mouth when eaten. You'll know it if you are eating an authentic version of mapo tofu- your tongue will hang out of the mouth because it has an extraordinary level of Sichuan peppercorns and chillis. Not to be left out, the Sichuan version of hotpot has a fiety level of chilli .

Pork, freshwater fish, eggplant, soybeans and legumes such as peanuts are prominent ingredients as are bamboo shoots, mushrooms and rice from the mountains. Typical cooking methods include frying, frying without oil called dry frying. Fish- flavored shredded pork gets its curious flavor from liberal use of ginger, garlic, vinegar, chilli and spring onion but no fish.

There is a strong ethnic minority presence in this area of China and the use of goats milk for cheese is an example of their influence. Muslim influences also show up in goat meat and dried beef dishes, reflecting a historically nomadic lifestyle. Try the slightly sweet-cured Yunan ham, and crossing - the - bridge noodles soup.

The Xinjiang influence in western China is very much Arabic in origin, strong in lamb and mutton, wIth a distinct Muslim flavor. In fact, you'll find authentic Arabic flat bread, baked in ovens very similar to the India tandoor. Mutton kebabs seasoned with toasted cumin are very popular snf tasty and should not be missed. Friut as well has an Arabic influence featuring fresh melons, grapes, apticots and raisins.

Ten Representative Western Dishes

Ants climbing up a tree: a spicy dish of bean thread noodles and pork that resemble ants climbing trees.

Bang bang chicken: a classic Sichuanese cold platter made with chicken, cucumber and bean thread noodles,dressed with a sesame based sauce.

Crispy shredded beef: thought to originate from Sichuan or Hunan uses carrots, spring onion, garlic and chili, sauced with sugar, vinegar and soy.

Dan dan noodles: noodles with a spicy sauce made with hot chilli and ground pork.

Dry fried green beans: sometimes yard long beans are used though always cut into bit size pieces, first deep fired, and then stir-fired with ground pork and Sichuan peppercorns.

Kung pao chicken: this classic dish from Sichuan is made with chicken, chilli and peanuts.

Mapo tofu: a classic Sichuan dish literally meaning " pockmarked grandmother tofu" using tofu, ground prok, copious quantities of red chillis and Sichuan peppercorns, it is named after an old woman thought to have first made this dish in her restaurant.

Mouth watering beef: named because this dish is so good it " makes your mouth water with anticipation", beef is cooked with a very large quantity of chilli laced oil, effectively poaching the beef with hot oil, this dish is also made with fish or lamb as well.

Smoked fish: originating from Guangxi, this fish dish is not smoked, but takes on a smoky quality from first being marinated with five spice, ginger, Shaoxing wine and sugar, deep fried then marinated again.

Twice cooked pork: pork is first boiled, then stir-fired with peppers, chilli and soy.