 |
Business | Industries | Finance | Tax |
| Index: > A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
|
|||||
| This article is part of the series: Cuisine of China |
|---|
| Eight Great Traditions |
| Shandong cuisine |
| Szechuan cuisine |
| Cantonese cuisine |
| Fujian cuisine |
| Jiangsu cuisine |
| Zhejiang cuisine |
| Hunan cuisine |
| Anhui cuisine |
| Others |
| Huaiyang cuisine |
| Yunnan cuisine |
| Mandarin cuisine |
| Shanghai cuisine |
| Taiwanese cuisine |
| Hakka cuisine |
| Chiuchow cuisine |
| Chinese Buddhist cuisine |
| Chinese Islamic cuisine |
| American Chinese cuisine |
| Hong Kong-style American cuisine |
| Historical Chinese cuisine |
| [ }|action=edit}} Edit }] |
Szechuan Cuisine or Sichuan Cuisine (川菜, pinyin: chuān cài), originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful.
Some well-known Szechuan dishes include "Kung Pao Chicken" and "Twice Cooked Pork". Although many Szechuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "Tea Smoked Duck".
What many do not realize is that the chili pepper, a common ingredient in Szechuan cuisine (often used unseeded), was only introduced to China following Columbus's discovery of the New World. Chili peppers were perhaps introduced to the remote Szechuan province by Western missionaries. Previous Szechuan cuisine was not completely without spice, however. Szechuan pepper is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Szechuan food to this day. The reason for this emphasis on spice may derive from the region's warm, humid climate. This climate also necessitates sophisticated food-preservation techniques which include pickling, salting, drying and smoking
Common preparation techniques in Szechuan cuisine include stir frying, steaming and basting. Beef is more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a rich gravy.
Some common Szechuan dishes include:
See also: Chinese Cuisine Hunan cuisineHunan Cuisine sometimes called Xiang Cuisine ( pinyin xing cai), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. While similar to Szechuan cuisine, Hunan Cuisine is often spicier and contains a larger Cantonese cuisineCantonese cuisine (, pinyin: yue cai) originates from the region around Canton in southern China's Guangdong province. Of the various regional styles of Chinese cuisine, Cantonese is the best-known outside China; a "Chinese restaurant" in a Western countr CookingCooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingr
Szechuan cuisine Chinese cuisine| Politics | Business | Finance |
 |
 |
 |
|