- Names: Sichuan cuisine, Szechuan cuisine, Chuan cuisine
- Location: Sichuan, Chongqing
- Distinctives: hot and spicy, spicily numbing, sour and spicy, fishy
Sichuan cuisine, also called Sichuan Ca or Chuancai, is one of the the eight major cuisines of China. The Sichuan Cuisine is a cuisine which has developed over many generations, and the prominence of the food is a strong feature of ancient Sichuanese culture (ancient Sichuan is now divided into two parts: Sichuan and Chongqing). Sichuan cuisine is characterized by its seasonal, diverse, fresh, and oh so spicy seasonings. The food here is famed in China and further abroad (good food has that effect).
Hot peppers and Sichuan peppercorns are at the centre of Sichuan cuisine, and this gives a clue as to the type of dishes on offer. Besides the prominence of spice, Sichuan cuisine has branched out into a multitude of tantalizing directions, and this has only lead to yummy variety.
Seasonings Used
Sichuan cuisine is Sichuan pepper, black pepper, chili, broad bean chili paste, shallots, ginger, and garlic. Together these make up the must-have seasonings that bring out the intense flavours the dishes are renowned for. The other fresh produce used range widely from pork to beef, fish, vegetables, and even tofu.
Special Cooking Techniques
There are over 20 different cooking techniques used in Sichuan cooking: stir-frying, flash-frying, quick-frying, pan-frying, deep-frying, dry stir frying, sautéing, scalding, boiling, instant boiling, quick boiling, braising, smoking, simmering, stewing in soy sauce, steaming, pickling, roasting (yep, it’s varied)… Stir-frying may be one of the most typical cooking methods, and a unique feature of this method is short cooking times and intense heat (this aims to preserve taste and freshness, and keeps food tender).
Sichuan Cuisine: Staple Dishes
Kung Pao Chicken. This famous traditional Sichuan dish is a truly global favourite. Chicken breasts, chili, green onion and peanuts combine in sensational style.
Ma Po Tofu. Firstly, mince meat is fried with broad-bean sauce and red chili. Follow up with tender and smooth tofu (proceed to fry).
Fish-Flavoured Shredded Pork. This is a salty, slightly spicy and sweet dish. Although the name suggests a overly fishy flavour, pork in the main ingredient. The fish flavour comes from a perfect combination of salt, sugar and starch.
Sliced Pork in Hot Chili Oil. The pork slices are first boiled, and then added into a red sauce made of thick bean paste and red chili. The pork is exceptionally tender and go well with rice (of course!).
Sichuan Hot Pot. The soul of hot pot is the soupy base of spice and other seasonings. You can boil any time of food you can think of in this spicy broth… Be sure to try a dipping sauce of sesame oil and garlic. For many Chinese, hot pot is life… A true favourite of Sichuan Cuisine.
