Why Szechuan food does not mean only spicy food?

Althouhg Sichuan food is famous for its hot and spicy dishes, not all Szechuan cuisine is spicy. Some dishes even have five taste flavors (sweet, sour, spicy, salty and bitter). Common ingredients include chili peppers, peppercorns, Sichuan peppers (also known as flower pepper), sugar, vinegar, dried orange peel, garlic, ginger, etc. Common cooking methods are smoking and simmering, which allow all the ingredients enough time to infuse food with rich tastes and flavors.

According to the dailymeal.com, “Szechuan cuisine uses a variety of different cooking methods, including sautéeing, stir-frying without steaming, dry-braising, soaking in water (Pao), or frying and then braising with corn flour sauce (Hui)”, that means Szechaun cuisine is stirred in very high intense of fire, less steaming is applied during the preperation of Szechuan food.
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