SICHUAN CUISINE
Sichuan cuisine is one of the four major cuines in China, named after its origin int he ancient Sichuan (including today's Chongqing City) and Guizhou region. It is famous for the bold flavors that pungent, spicy, refreshing and aromatic all at the same time
Among the entire restaurant industry in China, Sichuan cuisine is ranked first in the country for not only its massive influence, but also the sheer number of restaurants shaped in this style of cooking.
The first appearance of Sichuan cuisine could be dating back to the Qin and Han dynasties, having developed into various genres in the Song dynasty, by which time its influence had reached the Central Plains of China.
By late Ming and early Qing dynasties, chili peppers were imported into China from America through Europe, marking the start of the applicationof chili peppers for its unique flavors in Sichuan cuisine. After late Qing dynasty, Sichuan cuisines gradually formed its each distinct local styles. Banquet entrees, casual dishes for common public, home-style dishes, the thrice-steamed-ninth-buckled dishes and local flavored snacks, all five types of cuisine made up for the integral Sichuan flavor system.
The cooking styles in Sichuan Chengdu and Chongqing are the two most representative ones in Sichuan cuisine. The infamous "three peppers": Hua-jiao (Sichuan pepper), black pepper and chili pepper, the "three-aromatics" green onion, ginger and garlic, along with soy sauce, vinegar, and Doubanjiang (slaty soy bean paste) are the major seasonings.
Sichuan cuisine is mainly divided into two genres: Rong Style and Yu Style.
The Rong Style Sichuan cuisine focuses on the utmost quality of food and strictly accurate mixing ratio, following it traditional recipes. Its most famous dishes all came from within the ancient Chinese governor's prviate kitchens.
Yu Stye Sichuan cuisine, however, speciaizing in renovation an efficiency of all sorts, uses the most unconventional foods outsie of the frame of traditions. Dishes of this style are commonly known as "Jiang-Hu dishes".
We also have in the house the spicy hot pot originated in Chongqing, one of the most loved Sichuan dishes across the world; it has a great reputation inside and outside of China. Traces of Sichuan cuisine are now seen all over the world.
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