As explained in Wikipedia, Sichuan (also known as Szechuan) is a landlocked province in Southwest China occupying most of the Sichuan Basin and the easternmost part of the Tabietan Plateau between the Jinsha River (the upper stretches of the Yangtze River) on the west, the Daba Mountains in the north, and the Yungui Plateau to the south.
The complex topography of Sichuan Province, including its mountains, hills, plains, plateaus and the Sichuan Basin, has shaped its food customs with versatile and distinct ingredients.
Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste." Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Sichuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic and salty.
Szechuan cuisine is one of the eight most popular Chinese cuisines.
ABOUT THE THREE GORGES
The Three Gorges are three adjacent gorges along the upper Yangtze River, comprising the Qutang, Wu and Xiling gorges, span 193 miles. The natural beauty of the Three Gorges along the Yangtze River has been appreciated for hundreds of years. Before modern transportation became available, the upper Yangtze River waterway through the Three Gorges was one of the very few options to go to Chinese western region, so Three Gorges is known as “The Gateway to Western China”. Because it’s a main transportation and business hub between Sichuan Province and the eastern China and the rest of the world, the Three Gorges region is a hotbed for Szechuan cuisine.
The owner of the restaurant spent most of his childhood and teenage years in the Three Gorges region before immigrating to the US, so he named the restaurant as the House of Three Gorges, in memory of his roots.