14 Facts About Sichuan cuisine

Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan Province.

Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.

The population of Sichuan cuisine was cut by perhaps three quarters in the wars from the Ming dynasty to the Qing dynasty.

Sichuan cuisine is colloquially known as the "heavenly country" due to its abundance of food and natural resources.

Sichuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic and salty.

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Sichuan cuisine food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks.

Milder versions of Sichuan dishes remain a staple of American Chinese cuisine.

Superior natural resources of Sichuan cuisine Province provided plenty natural resources for the development of cooking.

The flow of Yangtze river through Sichuan cuisine Province sat the fundamental food materials, spices, and water resources.

Complex topography of Sichuan cuisine Province, including its mountains, hills, plains, plateaus and the Sichuan cuisine Basin, has shaped its food customs with versatile and distinct ingredients.

Sichuan cuisine uses various bovine and porcine organs as ingredients, such as intestine, arteries, head, tongue, skin and liver, in addition to other commonly used portions of the meat.

Sichuan cuisine often contains food preserved through pickling, salting and drying.

Sichuan cuisine peppercorn has an intense fragrant, citrus-like flavour and produces a "tingly-numbing" sensation in the mouth.

Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques.