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| Meal Name:Sichuan Cuisine |
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Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot. |
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