Some Like it Hot
The western provinces of Szechwan and Hunan are known for their hot and spicy dishes. Both cooking styles favor the liberal use of garlic, scallions, and chilies. Szechwan food is distinguished by its hot peppery taste, while Hunan food is richer and a bit more oily, and may be either spicy and hot, or sweet and sour. Chicken, pork, river fish, and shellfish are all popular items.

Cooking has occupied a lofty position in Chinese culture throughout history. The great Chinese philosopher Lao Zi once said of the art, "Governing a great nation is much like cooking a small fish."

In Chinese cooking, color, aroma, and flavor share equal importance in the preparation of every dish. Normally, any one entrée will combine three to five colors, selected from ingredients that are light green, dark green, red, yellow, white, black, or caramel colored. Usually, a meat and vegetable dish are prepared from one main ingredient and two to three secondary ingredients of contrasting colors. They are then cooked appropriately, incorporating the proper seasonings and sauce to create an aesthetically attractive dish.