In almost every corner of the world, Chinese cuisine is very popular. Szechuan Chicken and Hunan Chicken are two of the most favourite dishes among Chinese food items. These dishes have a lot of difference in them though they originate from the same country. In composition, consistency and spiciness distinctive of the regions of China they originate from. Here we will give a detailed description of the Szechuan and Hunan cuisine so that you can understand the difference between these two cuisines. You will get to taste both these cuisines at Chowman, an authentic Chinese restaurant in Kolkata.


A style of Chinese cooking originating in the Sichuan Province of southwestern China is known as Szechuan (also spelt Szechwan or Sichuan) cuisine. For bold flavours this region is famous. The pungency and spiciness results from liberal servings of garlic and chilli peppers. There is also the unique flavour of the Sichuan peppercorn, which is an intensely fragrant, citrus-like spice. In the mouth, a “tingly-numbing” sensation is produced due to this flavour. Some of the most distinctive ingredients are peanuts, sesame paste and ginger. Pickling, drying and salting methods can be used to increase this dynamic taste.

A member of this category is Szechuan Chicken. Chilli garlic paste made with whole or ground chilli is used in this preparation. The ingredients used in it are chicken breasts without bone or skin, egg whites, cornstarch, Shao Xing rice, dry sherry or cooking wine, Worcestershire sauce, Tabasco sauce or chilli paste, soy sauce, brown sugar, cayenne pepper, crushed red chillies, minced ginger, carrot strips, sliced red bell peppers, chopped green onions and vegetable oil. If you want to taste it, go to any of the Chinese restaurants in South Kolkata.


Xiang River region, Dongting Lake and Western Hunan Province are the places of origin of Hunan cuisine, also known as Xiang cuisine. A hot and tongue-numbing seasoning is a unique part of this preparation. A generous amount of chilli pepper and shallots are used in it. In comparison to Szechuan cuisine, there is a purer and simpler taste in Hunan cuisine. Smoked and cured meats along with a variety of fresh ingredients are used in this preparation.

Bite-sized chicken meat, light soy sauce, sherry, shredded ginger, chilli peppers, scallions, chicken broth, wine vinegar, sugar, salt, powdered anise pepper and cornstarch are used in the preparation of Hunan chicken. It is a favourite Chinese food in Kolkata.


  1. The origin of Szechuan chicken and Hunan chicken are from two different regions.
  2. There are a generous amount of chilli peppers and garlic used in both of these dishes. In comparison to Szechuan cuisine, the flavour of Hunan cuisine is generally hotter in flavour.

There is a good mixture of sweet and spicy flavour in Szechuan cuisine whereas the flavour of Hunan chicken is plainer and hotter.

best chinese restaurant in kolkata