One of the famous Sichuan dishes "Maoxuewang". [Photo/IC]

Peng said the various cooking styles of Sichuan cuisine also enables it to make use of all kinds of foods from different parts of the world.

During an event for trade and economic cooperation between Chinese and US cities held in Chicago last month, chefs from Chengdu served three dishes — cabbage, cod, and beefsteak at a pre-dinner cocktail party.

All of the ingredients were bought in Chicago, and the dishes looked the same as Western style ones, but they were cooked using Sichuan cooking methods.

Sichuan cuisine expert Xu Liang said Sichuan cuisine is one of the most diverse cuisines because it is a product of immigration.

"Chengdu experienced major migrations from central China's Hunan and Hubei provinces, southeastern China's Jiangxi, Fujian and Guangdong provinces, bringing different flavors and cooking styles from across the country to the city," Xu said.

A growing number of Sichuan restaurants have opened in the United States.

Peng said some of his students have opened restaurants in New York, Washington DC, New Jersey and Chicago. Most of the dishes are slightly adapted to suit local people's taste. But some of the classic dishes are not — such as Mapo Tofu and Boiled Beef.

"In fact, more foreigners are getting used to the original flavor of Sichuan cuisine," Peng said.

Greene agreed.