Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine (Chinese: 四川菜; pinyin: Sìchuāncài or Chinese: 川菜; pinyin: chuāncài) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America. There are many local variations of Szechuan cuisine within Sichuan Province and the Chongqing Municipality, which was politically part of Sichuan until 1997. The four regional sub-styles include Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.UNESCO declared the city of Chengdu to be a city of Gastronomy in 2011, due to the style of cooking.

Szechuan cuisine originated in Sichuan, China. Sichuan is colloquially known as "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the, "people of Sichuan uphold good flavor, and they are fond of hot and spicy taste." Despite Szechuan cuisine reputation as being spicy, only a small portion of the food is spicy. According to at least one Chinese culinary writer, the Szechuan cuisine is composed of seven basic flavors: Sour, pungent, hot, sweet, bitter, aromatic, and salty. Sichuan food is divided into five different types: Sumptuous banquet, ordinary banquet, popularized food, home-style food, and food snacks. Szechuan cuisine has changed little over the years and remains a staple of Chinese-American cuisine.