Sichuan Cooking is a style of Chinese cuisine originating from Sichuan Province in southwestern China. It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper. There are many local variations within Sichuan Province and the neighboring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.