Everything about Szechuan Cuisine totally explained
Szechuan cuisine,
Szechwan cuisine, or
Sichuan cuisine is a style of
Chinese cuisine originating in
Sichuan Province of southwestern
China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient
Sichuan peppercorn (花椒) or fagara. Although the region Sichuan is now
romanized as
Sichuan, the cuisine is still sometimes spelled
'Szechuan' or
'Szechwan' in the West. Translated, Sichuan means "Four Rivers". The four styles are separated by location:
Chengdu,
Chongqing, the
Greater River (Yangtze), and the
Lesser River (Jialing).
Szechuan cuisine often contains food preserved through
pickling,
salting,
drying and
smoking, and is generally spicy. Nearly universal is The Sichuan peppercorn; an indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Also common are
chili,
ginger and spicy herbs. Broad bean chili paste (or
dòubànjiàng) is also a staple seasoning in Sichuan cuisine.
Common preparation techniques in Szechuan cuisine include
stir frying,
steaming and braising, but a complete list would include more than 20 distinct techniques.
Beef is somewhat more common in Szechuan cuisine than it's 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 very rich gravy.
Representative dishes
Some well-known Szechuan dishes include
Kung Pao chicken and
Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot
spices at all, including dishes such as
Tea Smoked Duck.
Further Information
Get more info on 'Szechuan Cuisine'.
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