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People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. As one of the four major Chinese cuisines, Sichuan cuisine features spicy dish and is famous both at home and abroad for its special cooking methods and strong local flavor. This entir
e characters make Sichuan cuisine a shining pearl in Chinese food culture and to be known as the cuisine of "every dish has its own character and taste".
Sichuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns with a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. The region's cuisine has also been the originator of several other Chinese spices including yuxiang (fish flavor) and mala (spicy and numb).
Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.
The representative dishes include Bangbang chicken, Green Peeled Shrimp, Chuncantusi, Steamed Pork Chop with Vermicelli, Guoba Sliced Meat, Couple Sliced Lung, Sliced Hog Ears with Red Edible Oil, Saute Scalloped Pork Kidneys, Diced Meat with Pepper, Mapo Bean Curd, Salt Pork Chop with Sugar and Vinegar, Beef Shaped as Shrimp's Feeler, Saut¨¦ Crab with Hot Seasonings, Smoked Pork Chop, Smoked Duck, and Zhen Zhusupi Chicken.
