Sichuan Cuisine, known in the West as "Szechuan," is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent, Sichuan cuisine, with a variety of tastes, emphasizes the use of chili. Pepper and prickly ash always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, fry without oil and canned stew are used as basic cooking techniques.
You could say that he does not experience the food of Sichuan, has never reached China.
Typical menu items: Hot Pot; smoked duck, Kung Pao chicken, cooked fish water, Twice Cooked Pork tasty, spicy crab, Mapo Tofu
The hope of the food names above the menu will not confuse you, because it's really hard to get a perfect menu for the English version of Sichuan cuisine
This has been a headache for the government in Beijing. 2008 Olympic Games soon to come. Many foreigners will come to China and come to a Chinese restaurant. When you choose a Sichuan cuisine restaurant and began to see the menu, some of them may be surprised by the "Horrable" food name and Fleek away.
See some of these names absode now available in some of the restarant Sichuan:
Wife Lung Slice Manand
Sloppy Chicken
Chicken without sexual life
So funny to the last. Actually these are all tasty foods and drinks known to the Chinese. But they really need a better name.
Between the eight major cuisines of China, Sichuan Cuisine is the most popular.
Sichuan dish is good exercise and specific management agile according to material, climate and the demands of the people. More than 30 methods of cooking are included — stir fry, fry, fryer, grill, preserve, bittern, bake and pickles.
As the production develops and the economy prospers, Sichuan absorbs the strength of the food in the north and south to form a fusion between a plate with the style of northern Sichuan and southern dish with Sichuan taste. It is complemented as "China's food, taste in Sichuan."
Sichuan focuses on the change of taste, which differs in thickness and heaviness. You can not make a Sichuan dish without chili, prickly ash and pepper. Chile, for example, can used in various ways. It can sometimes be the main ingredient, or sometimes a child can be used for seasoning. The taste of Sichuan can differ greatly depending climate and the diner's personal tastes. For example, the fever is very high in winter and spring because the weather is cold. However, the fever must be reduced by 30% in summer and fall because warm, dry weather. The taste of Sichuan is very delicate and flexible. Therefore, Sichuan is famous for its rich flavor, thick and heavy, besides its lightness. People who have eaten Sichuan continue praising and we can not forget the beautiful experience.
3 Characteristics of Sichuan cuisine
Sichuan cuisine dates back to ancient Ba Kingdom (modern Chongqing) and Chengdu Shu Kingdom (modern) and is remarkable for its oily and hot taste. This is due to cloudy weather, cloudy and humid in the Sichuan Basin. Hot food is useful for dispersing dampness. Sichuan People are eager to oxen giblets hot pot, hot meals hot beans and others.
Another characteristic of the Chuan cuisine is the preparation of different dishes with the same raw material. With a piece of half fat, half lean pork, Sichuan cooks can prepare a number of different dishes with different flavors such as salted cuts of pork fried re-cuts cooked pork, pork, sweet and hot pork cubes fried pork slices cooked with rice crust, sweet steamed pork chunks, salty steamed pork chunks, pork steamed with ground glutinous rice, pork cut in warm white, etc.
The third feature Sichuan cooking is the tasty snacks, including hot-head meat beef, chicken with spices, tea, baked evade, rabbit meat marinated, pickled vegetables, pies, eight treasures rice pudding, etc.
Learn to cook for yourself
Many travelers know Sichuan cuisine for its "hot and spicy" flavors or some of its most famous dishes, but that's just the beginning.Sichuan cuisine is legendary in China for its sophistication and diversity.the regional cuisine employs approximately 5,000 different dishes.
Sichuan cuisine has enjoyed a worldwide reputation. However, most people immediately think of Sichuan food soon after being mentioned as a hot or spicy food.It is undead how the red pepper was introduced to Sichuan. You may wonder why the red pepper is so popular. Here is a common explanation.Sichuan has a humid climate that encourages people to eat spicy red pepper foods.the can help reduce indoor humidity. Some kitchen utensils used in cooking food in Sichuan is also different from others.
Pepper Sichuan is another important ingredient in everyday cooking.It Sichuan pepper is known as the huajiao (flower). It is the Chinese pepper, pepper and appears reddish brown fruit.the comes from the prickly ash pepper flower tree.the creates a most sudden numbing effect on a `s tongue.
Sichuan cuisine so carefully balances color, smell, taste, shape and nutrition that its dishes not only look nice and appealing, bu also nutritious.In Sichuan recipes there are several hundred popular kitchen dishes.Sichuan can prduce 100 dishes of different flavors! Besides, Sichuan cooks offer dishes that are intentionally toned down to the tourists at home and abroad. who have no difficulty in getting Sichuan food that suits their tastes whether at a banquet, outstanding lunches, dinners or snacks
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