{"id":13827,"date":"2019-11-10T09:45:44","date_gmt":"2019-11-10T09:45:44","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/sichuan-cuisine-chuan-cai-2\/"},"modified":"2019-11-10T09:45:44","modified_gmt":"2019-11-10T09:45:44","slug":"sichuan-cuisine-chuan-cai-2","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/sichuan-cuisine-chuan-cai-2\/","title":{"rendered":"Sichuan Cuisine \u5ddd\u83dc"},"content":{"rendered":"
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Sichuan cuisine is the cuisine native to Sichuan province in Western China. Regarding Sichuan cuisine in terms of geographic regions is limiting. Sichuan cuisine is not o<\/em>nly loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine is a cuisine belo<\/em>nging to China and the world as well.
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The history of Sichuan cuisine
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Sichuan cuisine originated pre<\/em>valently from the ancient States of Ba and Shu. It came into being within the cultural co<\/em>ntext of these states. During the Sui Dynasty, the Tang Dynasty and the Five Dynasties, Sichuan cuisine underwent a process of significant development. In both Northern and Southern Song Dynasties, Sichuan cuisine permeated the boundaries of the States of Ba and Shu and was introduced in Do<\/em>ngjing – the capital city during the Northern Song Dynasty and Lin’an – the capital city during the Southern Song Dynasty, which was well known to people outside of Sichuan. In the late Ming Dynasty and early Qing Dynasty, Sichuan Cuisine incorporated hot pepper which was introduced from other regions and planted in Sichuan as a condiment, which not o<\/em>nly maintained the traditions of “advocating special flavors” and “preference for piquancy” that had formed in the States of Ba and Shu, but also had co<\/em>ntributed to the development of these seasonings. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a system with strong local flavor and enjoyed equal popularity along with Shandong cuisine in the Yellow River valley, Canto<\/em>nese cuisine in the south of the Five Ridges and Huaiyang cuisine in the lower reaches of the Yangtze River.
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The basic features of Sichuan cuisine
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Present day Sichuan cuisine is characterized by numerous ingredients, diverse flavors and wide acceptability, and is renowned for its diverse flavors and subtle changes. The phrase “Flavor in Sichuan” is evidence that Sichuan cuisine is recognized universally.
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The flavor of Sichuan cuisine is characterized by spiciness and heat. Let us find out how spice is used in Sichuan cuisine then we can find out its advantages by comparison.
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The characteristic of Sichuan cuisine
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Sichuan cuisine is characterized by its spicy and hot flavors, fish flavored dishes, home style dishes, spicy flavor, sour and hot flavors, chili sauce and sour chili sauce. It is famous for numerous ingredients, diverse flavors and widely adopted dishes. Spicy and hot, fish and spicy flavors are the most distinguished of this cuisine. In terms of cooking techniques, stir-fry, pan-fry, simmer to dry, and Sautéing are most popular.
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Sichuan cuisine cooking methods
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Sichuan cuisine includes more than 4,000 kinds of dishes and desserts. All these dishes and desserts can be attributed to one of five categories, including feast dishes, luncheo<\/em>nette dishes, home style dishes, rural home style dishes and local flavor snacks. The currently pre<\/em>valent varieties of Sichuan cuisine are not o<\/em>nly inherited from dishes of past dynasties, but also co<\/em>nstantly developed and innovated by those who involved in culinary spheres.
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Sichuan’s diverse cuisine is created through different means of cooking. The frequently used methods for cooking fall into 30 categories; some of which are applied all over the country and some are original to Sichuan. Styles original to Sichuan include stir-fry, sautéing, simmer to dry, and home style simmer.
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The local specialized raw ingredients of Sichuan cuisine
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Known as “the land of abundance”, Sichuan is brimming with numerous and broad varieties of raw ingredients. Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits, are all domestic animals which are plentiful. Bamboo shoots, fragrant-flowered garlic, celery, lotus root, spinach and water spinach remain green throughout the year. There are also a great many varieties of high-quality freshwater fishes, and the long snout catfish, procypris rabaudi, leuciscus and acipenser dabryanus of Sichuan are the most prized.
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Famous dishes: Twice-cooked pork (commo<\/em>nly with chili seasoning), Fish flavored shredded pork with garlic sauce, Mapo Tofu (stewed bean curd with minced pork in pepper sauce) and Kung Pao Chicken (spicy diced chicken cubes with chili and peanuts) etc.
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