Usually we use Tilapia, a river cultivated live fish and similar to sea bass, to cook with. First the fish is lightly fried in hot oil, then put into hot bean sauce soup, covered and pot-roasted for 15 to 20 minutes until the fish is completely cooked, giving it a tender and tasty flavor, filtering the sauce soup and adding fresh cut scallion and finally making a fresh sauce which is poured on the top of the fish.

House spicy bean curd.

Next to Sichuan In the South is Gui Zhou Province. Gui Zhou people eat much spicier food than Sichuanese. Gui Zhou people cooked chicken with both dry and fresh spicy peppers and made the dish only with spicy taste. Sichuanese thought the dish was not tasted and then prepared the dish in different way: marinating the chicken first, then deep frying it until it was very dry, then quickly sauteing chicken with spicy, sweet and salty sauce until all sauces are absorbed into the chicken. The Sichuanese have changed the cooking completely but still call it "Gui Zhou Chicken".