Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan Province.
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Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan Province.
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The population of Sichuan cuisine was cut by perhaps three quarters in the wars from the Ming dynasty to the Qing dynasty.
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Sichuan cuisine is colloquially known as the "heavenly country" due to its abundance of food and natural resources.
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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.
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Milder versions of Sichuan dishes remain a staple of American Chinese cuisine.
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Superior natural resources of Sichuan cuisine Province provided plenty natural resources for the development of cooking.
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The flow of Yangtze river through Sichuan cuisine Province sat the fundamental food materials, spices, and water resources.
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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.
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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.
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Sichuan cuisine often contains food preserved through pickling, salting and drying.
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Sichuan cuisine peppercorn has an intense fragrant, citrus-like flavour and produces a "tingly-numbing" sensation in the mouth.
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Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques.
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