Sichuan cuisine, often known in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. It originated in Sichuan and Chongqing and features hot-spicy, tongue-numbing, savory, and fragrant flavors. The emergence of the Sichuan cuisine can be traced back to the Qin and Han dynasties. In the Song Dynasty, its own genre had been formed, the impact had reached the Central Plains. The ingredients used were mainly poultry, pork, beef, fish, vegetables, and tofu.
The methods of cooking dishes in the Sichuan Cuisine vary according to the texture required, including stir frying, steaming and braising, baking, and fast-frying. The style of Sichuan cuisine is plain and fresh, with a strong local taste.
Flavors — Hot and Spicy
Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Garlic, ginger, and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling, and braising are applied as basic cooking techniques.
Sichuan cuisine's famous dishes are: stir-fried bean curd in chili sauce (麻婆豆腐), kung pao chicken (宫保鸡丁), boiled fish with pickled chinese cabbage (酸菜鱼), Sichuan hotpot (四川火锅)