The Western Region in which lies Szechuan and Hunan - another style predominates. Its most outstanding features are hot and spicy. This is due primarily to geography - because both provinces are mountanious and not much fish is available. In these regions oil is generally used in combination with hot spices to seal in the taste of the ingredients. Special hot sauces of various kinds are served with these dishes. Also, ginger, garlic, scallions abound in Szechuan and Hunan cooking. Hunan food tends to be hotter than Szechuan because chillies grow abundantly in this region.

When ordering or cooking these foods in the U.S.A., the spices are toned down - because it takes a certain palate to get used to these hotter spices. The western region are known for their flair for double cooking their meats.