Szechuan cuisine, which can also be called Sichuan cuisine or Szcehwan cuisine, is a type of Chinese cuisine that comes from the Sichuan province of southwestern China. Sichuan Food culture and chinese food history. The usages of condiments were dynamic and there was also a rich diversity in the number of dishes this cuisine had.

Sichuan cuisine enjoys a time-honored history and is well-reputed home and abroad. Many Szechuan dishes incorporate a lot of garlic and chilli peppers. In China, Sichuan food is known for its complex and sophisticated canon of tastes.

I have always thought that Sichuan dishes are only about spicy and oily until I begin travelling to China, only to surprise myself that Sichuan cuisine produce such intense and complex flavors that entirely renew my perspective about this cuisine. I have always thought that Sichuan dishes are only about spicy and oily until I begin travelling to China, only to surprise myself that Sichuan cuisine produce such intense and complex flavors that entirely renew my perspective about this cuisine. Sichuan being very far away from China’s shores, the introduction took until around 1800. To understand Sichuan food one must understand its history … Although Sichuan cuisine has only a short history, it has affected and even replaced more sumptuous dishes. The other fresh produce used range widely from pork to beef, fish, vegetables, and even tofu.. However Sichuan food was not born to be like this. It stressed equally on fresh, pure, and bold flavors, and was widely known for its spiciness.

Sichuan cuisine emphasizes color, shape, smell and taste. Sichuan food is most well-known for its hot and spicy flavor, though it may sport sweet and sour flavors too. Sichuan - Sichuan - History: Apart from the provinces of the upper Huang He (Yellow River) valley, Sichuan was the first area of China to be settled by the Han. Sichuan cuisine holds a reputation for its variety of seasonings used, as each dish requires different cooking methods. If we look back on food history in Sichuan, the spicy part actually doesn’t have such a long history. Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars, such as beet root sugar and cane sugar, as well as local fruits for sweetness. Source for information on Sichuan (Szechuan) Cuisine: Encyclopedia of Food and Culture dictionary. Another famous Sichuan cuisine is hotpot.
In the West, it’s invariably known for only a few dishes and face-melting heat and spice—a reputation that grossly underestimates the cuisine. In 2010, Chengdu was declared a “City of Gastronomy” by UNESCO Creative Cities Network. Sichuan people at that time liked to eat sweet food.
Numbing deliciousness: Sichuan pepper Sichuan Cuisine History.


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