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A introduction of famous Sichuan style food
www.famouschinese.com
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Sicuan food is famous for its many different favors, and almost each dishes has its own unique taste, hot, sour, sweet, salty. There are many different cooking methods used, e.g., stir frying, pan frying, smoking, steaming, and deep frying are the most common. Color, smell, flavor, shape, and nutrition are carefully balanced in Sichuan food.
Sichuan's special dessert is made made with sweet rice. The cake batter is made from sweet rice, after which red beans, roses, sesame seeds and meat are added and the batter is steamed. This dessert is soft and sweet yet refreshing.
Szechuan Cuisine or Sichuan Cuisine (川菜, pinyin: chuan1 cai4), 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:
Chengdu Chicken
Kung Pao Chicken
Tea Smoked Duck
Twice Cooked Pork
Mapo Dofu
Szechuan Hotpot
Fuqi Feipian
This article is licensed under the
GNU Free Documentation License. It uses material from the
Wikipedia article "Szechuan cuisine".
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Last Modified: 2003-07-25 |
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