{"id":958,"date":"2017-08-26T20:48:31","date_gmt":"2017-08-26T12:48:31","guid":{"rendered":"https:\/\/3thanwong.com\/?p=958"},"modified":"2020-09-16T15:25:25","modified_gmt":"2020-09-16T07:25:25","slug":"everything-about-sichuan-cuisine","status":"publish","type":"post","link":"https:\/\/www.3thanwong.com\/zh\/everything-about-sichuan-cuisine\/","title":{"rendered":"Everything about Sichuan Cuisine – History and more"},"content":{"rendered":"

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Sichuan Cuisine in-depth – History, Features & Characteristic<\/h1>\n

I have always thought that Sichuan dishes are only about spicy and oily until I begin traveling to China, only to surprise myself that Sichuan cuisine produces such intense and complex flavors that entirely renew my perspective about this cuisine. Back in the year of 2014, when I begin to work in China, I developed more understanding of China’s 8 major cuisines <\/a>and henceforth embarked upon my journey to learn more in-depth about them. To begin with, here is an article dedicated to Sichuan Cuisine which I have compiled from numerous resources for my fellow readers!<\/p>\n

\"Sichuan

Sichuan Mala Grilled Fish at A Qiang Restaurant \u963f\u5f3a\u9ebb\u8fa3\u70e4\u9c7c<\/p><\/div>\n

Sichuan Cuisine\u00a0(\u56db\u5ddd\u83dc) is originated from Sichuan Province, China. Alternatively known as Szechwan cuisine, Szechuan cuisine, or Chuan cuisine. Today’s Sichuan cuisine is well known for their numb, spicy, salty, pungent and sour. However, the early developing period of Sichuan cuisine is in total contrast which could be traced back to the period of the Qin Dynasty.<\/p>\n

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How it all begins…<\/h2>\n

During the Qin Era (220 BC), the local Sichuan folks cook similarly to the cooking of Chang’An. When the Shu Kingdom was captured, northern people traveled to the northern region of Sichuan province and begin influencing the flavors of Sichuan. 5 major flavors were developed. Uses of freshwater fish and goat were luxury ingredients during those days made only available to the royalties and elites. Following the period of the Three Kingdom, the citizens of the Shu kingdom (currently in Chengdu, Sichuan) loves sweet food, hence sweet flavors were developed. Then Jin Dynasty is when pungent flavors were greatly emphasized. \u00a0Pungency during those days was an aromatic fragrance from ginger, onion, chives, and mustard. “Strange” flavor developed during the reign of the Song Dynasty, the famous Kung Pao Chicken<\/a> was also created during the period of time by Ding Baozhen. Until the 16th – 17th century, chili peppers were brought over from South America and the usage of Sichuan Peppercorn begin to flourish. Due to the humidity in the region, chili peppers become their most favored ingredients, as it is believed that chili peppers could reduce the internal dampness of a person.<\/p>\n

Characteristic & Features – What makes Sichuan Cuisine so special?<\/h2>\n

Sichuan cuisine, as we all know is famous for its hot and numbing dishes. The taste criteria are composed of 7 criteria \u2013\u00a0hot, salty, sweet, bitter, numb, sour, and aromatic<\/em>. Usage of spices is common in Sichuan dishes which gives some of their dishes a distinctive complex flavor. In general, a typical Sichuan dish consists of compounded flavors. A skillful Sichuan chef is able to use the same sauce but produces differing flavors, a good example would be the Twice Cooked Pork (\u56de\u9505\u8089\uff09<\/a> and Mapo Tofu (\u9ebb\u5a46\u8c46\u8150\uff09<\/a>.<\/em><\/p>\n

The most authentic Sichuan cuisine has to be indulged in the Sichuan province itself. Why? The secret lies within the salt – well salt<\/em> from Zigong’s well. Even if the same cooking techniques, procedures, and chefs were applied elsewhere, the flavor would be different.<\/p>\n

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