Szechuan vs Sichuan: What’s the Difference?

When customers ask us why they sometimes see Szechuan and other times Sichuan on menus, we love the question. It speaks to how food travels with language and history, and it gives us a chance to share a little of our own family’s experience with flavours that came from far away and found a welcome here. As a family who grew up in Guangzhou and now run a neighbourhood takeaway in Barry, we see those two spellings every week on menus, recipe books and conversations with customers, so this is something we talk about often and care about explaining properly.

Put simply, the two spellings point to the same place and the same cooking tradition, but they come from different ways Western readers learned to write Chinese sounds. That difference tells a story about the ways China and the English-speaking world have connected across time. In the rest of this piece we explain how each spelling came about, what it means for pronunciation, why older restaurants and recipe books still use Szechuan, and how the food itself has been understood and adapted outside China. We’ll also say a little about how we represent those flavours in our takeaway, so you can see how this background shapes the food we send out to our community.

So What Is The Difference?

The modern spelling Sichuan follows Hanyu Pinyin, the romanisation system adopted by the People’s Republic of China in the late 1950s and gradually taken up internationally. Pinyin aims to represent Mandarin sounds in a consistent way and is now the standard taught in schools and used on official maps and signs.

The older spelling Szechuan comes from earlier systems, including the Wade-Giles and other ad hoc Western renderings of Chinese place names that were in wide use during the 19th and early 20th centuries. These older spellings were how many English-language travellers, authors and cookbook writers first encountered the province and its food. Because Pinyin became the official romanisation and the global standard later in the 20th century, publications and menus began to shift to Sichuan, but the older Szechuan spelling had already taken root in many English-speaking countries. That is why you still see both on menus, in cookbooks and in restaurant signage.

How to pronounce Sichuan (and Szechuan)

In Mandarin, the province name is pronounced roughly like "Sìchuān" with two distinct syllables and tones. Neither Szechuan nor Sichuan perfectly captures the sound in English, but pinyin’s Sichuan is closer to a standardised version. Older spellings like Szechuan tried to reflect the sound using English conventions.

If you say Szechuan or Sichuan to someone who speaks Mandarin, they will understand you to mean the same place. Both spellings describe the same cuisine, so whichever way it appears on a menu, you’re looking at the famous hot, spicy and peppercorn-flavoured dishes the region is known for.

Why menus and cookbooks still use the word Szechuan

When Chinese cuisine became popular in Britain during the 20th century, menus and cookbooks often used the older Western spellings. For many people, “Szechuan chicken” or “Szechuan beef” were the familiar names. That’s why you’ll still see Szechuan in older Chinese restaurants or in recipes that have been passed down for decades.

It also has a branding effect. Many restaurants continue to use Szechuan because it’s a word their customers recognise. It signals a specific flavour profile - spicy, savoury and numbing - that people expect. Even as Sichuan has become the official spelling, Szechuan has remained part of everyday food vocabulary in the UK.

What is Sichuan cuisine?

Sichuan cuisine (sometimes written as Szechuan cuisine) is one of the best-known regional styles of Chinese cooking worldwide. What makes it unique is the balance of bold flavours, particularly the combination of fiery chillies, garlic, fermented beans and the famous Sichuan peppercorn. This creates the signature málà flavour - a mix of spicy heat and numbing tingling that no other regional cuisine captures in quite the same way.

But Sichuan cooking is not just about heat. The food is famous for its complexity, with dishes often balancing salty, sour, sweet and aromatic notes. In China, there is a saying that Sichuan food has “a hundred flavours in a hundred dishes,” meaning variety is as important as spice. This is why you’ll find everything from richly seasoned stir-fries to light soups and steamed dishes under the Sichuan name.

Some of the best-known Sichuan dishes that often appear on UK Chinese takeaway menus include:

• Szechuan chicken – Usually a stir-fried dish with chicken, vegetables and a rich sauce that combines garlic, chillies and soy. It can range from moderately spicy to very hot, depending on the recipe.

• Szechuan beef – A dish built around tender beef strips with a sauce that highlights bold savoury flavours, often with a good chilli kick.

• Kung Pao chicken (Gong Bao chicken) – A classic dish originally from Sichuan that has become popular around the world. It combines diced chicken, peanuts, dried chillies and a sweet-savoury sauce.

• Mapo tofu – Silky tofu served in a sauce of fermented beans, minced meat (traditionally pork or beef), chillies and Sichuan peppercorns. It is one of the most iconic examples of the málà flavour profile.

• Sichuan hotpot – A communal style of dining where diners cook meats, vegetables and noodles in a bubbling pot of chilli- and spice-filled broth, with dipping sauces to balance the intensity.

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Beyond these favourites, the cuisine also includes lighter dishes such as cold noodle salads, steamed fish with chilli oil, and simple vegetable stir-fries that still carry the signature Sichuan flavour. This wide range shows that Sichuan food is not just about heat but about depth, contrast and variety.

For us, bringing these dishes to our customers is about more than just following recipes. It’s about creating an experience of flavour that connects with people here in Barry while respecting the traditions of Sichuan cooking. When you see the word Sichuan or Szechuan on a menu, you can expect food that is full of character and designed to be enjoyed with others.

How we bring Sichuan flavours into our menu

For us, whether the menu says Szechuan or Sichuan, what matters most is delivering flavours that do justice to the cuisine. We use traditional ingredients such as Sichuan pepper and preserved beans, but we also adapt the heat levels for our local customers.

Some prefer a gentler spice, while others want the full málà sensation. We guide customers through the options, helping them choose dishes that match their taste and comfort levels. This way, people can enjoy an authentic experience while still feeling at home with the food.

Tips for ordering Szechuan or Sichuan dishes in the UK

When you see “Szechuan” or “Sichuan” on a British Chinese takeaway menu, expect bold flavours, chillies, garlic and peppercorns. If you’re new to it, try a milder version of a classic dish like Szechuan chicken before moving on to spicier plates. Always ask staff if you want to know how hot a dish is, or if you’d like recommendations for cooling sides to balance out the heat.

This way, you’ll get the best of the cuisine and enjoy it at your own pace, whether you’re trying it for the first time or you’ve loved it for years.

Conclusion: Szechuan and Sichuan mean the same thing

Both Szechuan and Sichuan describe the same Chinese province and its famous cuisine. The difference is simply in the spelling, with Szechuan being the older Western version and Sichuan being the modern official form. On a menu, they both point to dishes full of bold flavour, spice and the unique tingle of Sichuan peppercorns.

For us, it’s about more than spelling - it’s about sharing food with care, and making sure our customers have the best experience of this incredible cuisine here in Barry.