Szechuan cuisine is a spicy regional Chinese food from the Szechuan province, known for its use of chili peppers, peppercorns, and vinegar. It includes various regional cuisines and popular dishes such as Szechuan beef and kung pao chicken. Chongqing cuisine, known for its fire pots, is also a part of Szechuan cuisine. Yuxiang, Guaiwei, and Mala are three popular Szechuan sauces.
Szechuan cuisine is a style of regional Chinese food common to the Szechuan province in southwestern China. Szechuan can also be spelled Sichuan or Szechwan and its cuisine is now popular in restaurants around the world. This cuisine is known for its pungent and spicy flavours. Vinegar, which is used to preserve meats and vegetables in the winter, is also an important flavor component. Frying, steaming, and braising are the most common techniques used in preparing Szechuan cuisine.
Szechuan Province is named after four tributaries of the Yangtze River: Min, Tuo, Fou and Jailing. The surrounding mountain ranges form a large basin, which is well watered by the four rivers and provides good conditions for rice cultivation. Within Szechuan province, there are many regional cuisines, including Chengdu, Zidong and Chongqing. The vegetarian cuisine preferred by Buddhists represents another type of Szechuan cuisine.
Hot chili peppers and Szechuan peppercorns add the signature spice to Szechuan cuisine. Other distinctive flavoring agents include ginger, garlic and sesame oil. Star anise is used as a spice in many Szechuan dishes, and peanuts are also a common component. Soy sauce, chili sauce, and a salty and spicy black bean sauce known as doubanjiang are often used to flavor Szechuan food.
Szechuan beef, fried with red chili and soy sauce, is perhaps the best-known dish of Szechuan cuisine. The spiced kung pao chicken with diced greens and peanuts is another Szechuan favorite. Twice-cooked pork, tea-smoked duck, and ma-po tofu in black bean sauce are also included on many Szechuan menus.
Until 1997, Chongqing, one of China’s four provincial-level municipalities, was part of Szechuan Province. Chongqing cuisine is known not only for all Szechuan favorites, but also for one of its own. Chongqing is famous for its fire pots, which feature a boiling broth cauldron served with skewered meats and seafood. Diners cook the skewered ingredients in the spiced broth, which is then used to cook vegetables and noodles for a savory soup at the end of the meal.
Szechuan cuisine is also known for three particular sauces. Yuxiang sauce is made with stir-fried ginger, garlic, and shallots in combination with black bean dojanjiang sauce. Guaiwei sauce is a combination of sesame oil, rice vinegar and soy sauce flavored with Szechuan peppercorns. Mala sauce is also made with dubianjiang, seasoned with chili, Szechuan pepper, and garlic.
Protect your devices with Threat Protection by NordVPN
