Sichuan Cuisine 川菜 Chuan cai
- Sichuan cuisine is known for its spicy flavours, making it popular not just in China but also internationally.
- The cuisine is famous for its fiery taste which comes from using lots of chilli, garlic, fermented bean paste, and Sichuan peppercorns.
- Sichuan peppercorns give a unique numbing sensation to the food making it distinctive from other spicy cuisines.
- Pickles and preserves are common in Sichuan cooking, with ingredients like pickled mustard greens and fermented sauces being used frequently.
- A key ingredient in Sichuan cuisine is fermented bean paste known as doubanjiang. It is used in many iconic dishes like twice-cooked pork and Mapo tofu.
- In Sichuan, rice and vegetables thrive in the wet river basin while beef is more common than in other parts of China due to cattle farming in the northern mountainous plains.
- Rabbit is also a popular ingredient in Sichuan often enjoyed as a quick snack.
Typical ingredients |
Chilli 辣椒 laojiao, Sichuan pepper 花椒 huajiao, fermented bean paste 豆瓣酱 doubanjiang |
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Flavour profile |
Numbing spice 麻辣 mala, Fish-scented 鱼香 Yun Xiang |
Chinese Cuisine and Regional Specialties
Chinese cuisine and regional specialities: Chinese regional cuisines are the different ways of cooking food found in different parts of China and Chinese communities around the world. Some of the most well-known styles include Guangdong, Shandong, Huaiyang, and Sichuan cuisines.
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