in Sichuan cuisine and famous for its numb and spicy taste. The tradition may owe itself to the area's high humidity, whereby the locals eat spicy food to remove the moisture from their bodies. Leng dan bei is a style of street food that has emerged in Chengdu, Sichuan in recent years. Initially, leng dan bei mainly took the form of outdoor stalls, offering beer and simple snacks to accompany the drinks during summer nights. But now, it has developed into a local specialty, to the extent that many restaurants that offer other cuisines will also set up leng dan bei stalls at night. Therefore, leng dan bei is very popular in Chengdu. The dishes served in leng dan bei mainly consist of cold dishes that are served quickly. Typical dishes include boiled peanuts, boiled edamame, braised dried tofu, braised pig's head meat, cold noodles, and other cold salads and braised dishes. There are also stir-fried dishes such as cold shredded potatoes, crispy green peppers, stir-fried green beans, stir-fried snails, and stir-fried crayfish, depending on the style. Some leng dan bei restaurants also offer hot dishes such as gan guo, Sichuan-style seafood, and barbecue. Leng dan bei generally does not involve staple foods, like rice. Customers mainly drink beer, but some places also offer plum wine, limoncello, and other infused alcohols. Notable foods See also Hunan cuisine Chen Kenmin Chen Kenichi List of Chinese dishes References Further reading . Internet Archive ONLINE Fuchsia Dunlop. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. (New York: Norton, 2008). . The author's experience and observations, especially in Sichuan. . Internet Archive ONLINE. E. N. Anderson. "Sichuan (Szechuan) Cuisine," in Solomon H. Katz, William Woys Weaver. Encyclopedia of Food and Culture. (New York: Scribner, 2003; ). Vol I pp. 393–395. Lu Yi, Du li. China Sichuan Cuisine (Chinese and English) Bilingual . Sichuan Publishing House of Science and Technology, 2010. . Che Fu. Talk About Sichuan Flavor (Chinese Edition). Sichuan Literature & Art Publishing, 2011. . External links NPR story on Sichuan cuisine and a cookbook about the cuisine Regional cuisines of China