Sichuan cooking provides the boldest taste and spiciest flavour on the Chinese menu and has become a hit the world over. This collection of over thirty Sichuan recipes includes all-time favourites such as Gung Bao Chicken, Ma Po Tofu, and Sichuan Hot and Sour Soup, as well as the more unusual Whole Fish Braised in Fermented Bean and Chilli Sauce, Sichuan Noodles with Chilli Oil, and Pan-fired Fish Steak with Sichuan Spices. With clear, easy-to-follow recipes and stunning photographs, Spicy Sichuan Cooking enables you to reproduce the hot and spicy flavours of the Sichuan kitchen at home.