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| | Chinese Cuisine: Szechwan |
 | | Szechwan cuisine, originating in a steamy, sub-tropical climate, includes smoked, pickled, and spiced dishes, as well as foods spiced with a heavy hand for both preservation and flavor. |
 | | While the Szechwan pepper, a fruit that grows in the Chongging province, has always been used in Szechwan cooking, most agree that it wasn't until Christopher Columbus brought the chili back from the new world that things really began to heat up. |
 | | Szechwan Tea-Smoked Duck is a delicacy that combines the flavors of citrus and ginger and garlic, merging them with a long, slow cooking over a fire laced with green tea and oolong leaves. |
| chetday.com /szechwan.htm (1122 words) |
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