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Sichuan Food


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Originated in Sichuan Province, Sichuan cuisine is well known for its bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, especially the Sichuan peppercorn. Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking.

Since throw the first eyes to the red dish of the Sichuan cuisine, people will immediately think of Sichuan food is hot, sour, sweet, and salty. However, these flavors were introduced only in the last 100 years. The Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago.

Almost every dish of Sichuan food has its own unique taste, for most of the flavorings and seasonings are produced in Sichuan Province, such as the soy sauce from Zhongba, cooking vinegar from baoning, special vinegar from Sanhui, fermented soy beans from Tongchuan, hot pickled mustard tubers from Fuling, chili sauce from Chongqing, thick, broad – bean sauce from Pixian, and well salt from Zigong etc.