Cuisine of Sichuan in China for lovers of spicy cuisine

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Sichuan cuisine, most often in the West as "Szechuan," is known for one of the world's most famous Chinese cuisines. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a variety of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in cooking. Wild vegetables and meats are often chosen as ingredients, whilePans, frying without oil, pickling and braising are used as basic cooking techniques.

We can say that whoever does not occur in Sichuan food has never been realized in China.

Typical menu items: Hot Pot, Smoked Duck, Kung Pao chicken, fish, boiled in water, tasty and spicy crab, pork cooked twice, Mapo Tofu

Hope the above menu food names confusing, because it is really difficult to get a perfect version of Sichuan cuisine menu

Thishas been a headache for Beijing. Olympics 2008 will be available soon. Many foreigners come to China and China-Restaurant in circulation. If you choose a restaurant with Sichuan and began to see the menu, some of them may be shocked by the "name of the food horrable and fleek away.

Some of these names absode now some of the Sichuan restarant:

Wife Lung Slice Manand

Chicken is Bavant

Chicken without sexual life

So Funnyuntil the end. In fact, all the delicious food and drinking are known to the Chinese. But they really need a better name.

Among the eight major cuisines of China, Sichuan cuisine is the most popular.

Sichuan dish is the effort of good management and flexible specific to the material, climate and Diners applications. More than 30 methods of cooking are included --- stir fry, roast, fry, grill, preserve, bittern, bake and pickle.

By manufacturingdeveloped economy and prosperous, Sichuan absorbs the strength of food north and south in a fusion between a northern dish with Sichuan style and a plate with the tastes of southern Sichuan. It was built as "Food in China, taste in Sichuan."

Sichuan concentrates on the change of taste, which differs from the thickness and weight. You can leave a pot without Sichuan pepper, ash, Indian and pepper it. Chile, different systems are used for example, comes into playthe most important ingredient, sometimes it can be used for a secondary dressing. The taste of Sichuan can vary greatly depending on climate and the diner's personal tastes. For example, the sharpness very rich in winter and spring because the weather is cold. But the emphasis must be reduced by 30% in summer and autumn due to the hot, dry weather. The taste of Sichuan is very delicate and flexible. Therefore, in addition to Sichuan known for its rich taste and thick and heavylightness. If you continue to eat Sichuan praised and can not forget the experience of Nice.

3 Characteristics of Sichuan cuisine

Sichuan cuisine dates back to ancient Ba Kingdom (modern Chongqing) and Shu Kingdom (modern Chengdu) and is distinguished by its bold flavor and heat. This is due to fog, cloudy and humid climate in the Sichuan Basin. hot food for good wicking. people are interested in beef offal Sichuan hot potTofu and other hot food hot.

Another characteristic of the Chuan cuisine is the preparation of different dishes with the same raw material. With a piece of semi-fat, half lean pork, Sichuan cooks can prepare a number of different dishes with different flavors as sausages, fried pork Re-slices, sweet and spicy shredded pork, beef pork cubes cooked in a pan with pork rind sliced rice, steamed pork belly pieces of steamed sweet pieces of salt pork, pork steamed withPlan of glutinous rice, white cut hot pork, etc.

The third characteristic of Sichuan cuisine is the tasty snacks, including beef hot-headed, chicken with spices, apple juice, tea duck, rabbit meat is marinated, pickled vegetables, dumplings, rice milk treasure-eight, etc.

Learning to cook for themselves

Many travelers know Sichuan cuisine for its "spicy" flavors or some of its most famous dishes, but this is just the beginning. Sichuan cuisinelegendary in China for its sophistication and its regional cuisine offers diversity.the 5,000 different dishes.

Sichuan cuisine has enjoyed a worldwide reputation. But most people immediately think of Sichuan food soon after their hot and spicy as food.It unde is referred to as red pepper was introduced to Sichuan. One might ask why the chili is so popular. Here is a common explanation.Sichuan has a humid climate, people eat spicy red foods.the encouragedPepper may help the humidity. Some dishes in Sichuan cuisine food use is also different.

Sichuan pepper is another important element of daily use, known as Sichuan pepper flower huajiao cooking.It (). And 'the Chinese pepper, and presents a red-brown to overcome pepper comes from the barrel flower tree.the pepper ash creates a sensation of numbness on a very sudden `s language.

Sichuan cuisine so carefully balances color, smell, taste, shape andFoods that its courts not only pleasant and attractive, too drunk nutritious.In Sichuan recipes there are several hundred popular dishes.Sichuan kitchen is in a position prduce 100 different dishes prepared! Sichuan chefs also offer dishes that are expressly provided for visitors to toned at home and abroad. they have no difficulty in Sichuan food that suits their tastes, whether it `s in a banquet, outstanding meals, lunches and snacks.

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