Sichuan Cuisine, Szechuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for 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. 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 best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style. UNESCO has declared the city of Chengdu to be a city of Gastronomy in 2011, mainly because of its Szechuan style of cooking.