The origin of Szechuan Cuisine can be traced back to the Qin and Han Dynasties, although its recognition as a distinct regional system took place only in the Song Dynasty. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds.

A unique feature of the Szechuan Cuisine is "Ma" - the feeling of numbness in the mouth. The "Szechuan red peppercorns", known as "Huajiao", give its distinctive taste to Sichuan food and create a most sudden numbing sensation in one's mouth. Another distinctive feature of Szechuan dishes is the use of nuts. Often cashew nuts, walnuts and peanuts are combined with chicken, mushroom or bean curd to attain the all-important "texture" which is crucial to all Sichuan dishes.

The prevalent cooking techniques are sauté, stir fry without stewing, dry braise, PAO (soak in water) and Hui (fry then braise with corn flour sauce).

Szechuan is the largest of china's provinces and the most populous.