Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in the Sichuan Province of southern China which has an international reputation for being hot and numbing (麻辣), because of the commmon ingredient (花椒). The four styles are separated by location: Chengdu, Chongqing, the Greater River (Yangtze), and the Lesser River (Jialing).

The common ingredient in Szechuan cuisine is Sichuan mala, or “numbing pepper” is an indigenous plant that produces a fragrant, numbing, almost citrusy spice. Also common are ginger and spicy herbs. This emphasis on spice may derive from the region’s warm, humid climate, where people need a good sweat and necessitates sophisticated food-preservation techniques which include pickling, salting, drying and smoking. Broad bean chili paste (Simplified Chinese: 豆瓣酱, or dòubànjiàng) is also a staple seasoning in Sichuan cuisine.

Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a rich gravy.

Actually in jakarta you can find sichuan also, especially chicken sichuan. And I love that so much.