Szechuan Cuisine
Szechuan cuisine is best recognized for its mouthwatering use of spicy chili and peppercorn. A well-known adage describing Szechuan cuisine goes, “one dish, one style; one hundred dishes, one hundred flavors”. Szechuan Cuisine started its seasoning tradition of "paying attention to the taste" and "attaching importance to pungency" as early as the start of 16th century.
Sezchuan province is in southwestern China. Like most of China's southern areas, the weather in this province is wet and humid. The spiciness and numbness of Sezchuan cuisine, by raising one's body temperature, therefore made the warm air feel cooler. Chengdu , our home town and the capital of the province, sits at the center of Chengdu plain, the vast piece of flat land at the bottom of Szechuan basin. The fertile area is also known as the "country of heaven" or "The Land of Abundance". The rich production of food materials and seasoning in "The Land of Abundance" has made it possible to develop Szechuan cuisine.
Szechuan cuisine features liberal use of hot chilies and delicate flavors. Food preparation includes the use of a variety of seasonings such as scallion, ginger, garlic, chili, pepper, Chinese pepper, vinegar, Pixian County bean paste, fermented glutinous rice wine, sugar, salt and so on. Skillfully prepared, one dish may have seven flavors at the same time - sour, sweet, bitter, spicy, tongue-numbing, aromatic and salty.
Szechuan Cuisine boasts more than 4,000 courses. There are nearly 40 kinds of common cooking techniques, including sauteing, frying, stir-frying without stewing, dry-frying, stewing, steaming, boiling and so on. Included among all classic Szechuan dishes are DanDan Noodles, Mopo Tofu, Shredded Pork w. Garlic Sauce (Fish-flavored shredded pork), Twice Cooked Sliced Pork and etc.
Nowadays, Szechuan Cuisine is widely enjoyed all over China and the rest of the world. Check our menu for Chengdu delicacies, Chengdu classics and our house specials.
Szechuan cuisine is best recognized for its mouthwatering use of spicy chili and peppercorn. A well-known adage describing Szechuan cuisine goes, “one dish, one style; one hundred dishes, one hundred flavors”. Szechuan Cuisine started its seasoning tradition of "paying attention to the taste" and "attaching importance to pungency" as early as the start of 16th century.
Sezchuan province is in southwestern China. Like most of China's southern areas, the weather in this province is wet and humid. The spiciness and numbness of Sezchuan cuisine, by raising one's body temperature, therefore made the warm air feel cooler. Chengdu , our home town and the capital of the province, sits at the center of Chengdu plain, the vast piece of flat land at the bottom of Szechuan basin. The fertile area is also known as the "country of heaven" or "The Land of Abundance". The rich production of food materials and seasoning in "The Land of Abundance" has made it possible to develop Szechuan cuisine.
Szechuan cuisine features liberal use of hot chilies and delicate flavors. Food preparation includes the use of a variety of seasonings such as scallion, ginger, garlic, chili, pepper, Chinese pepper, vinegar, Pixian County bean paste, fermented glutinous rice wine, sugar, salt and so on. Skillfully prepared, one dish may have seven flavors at the same time - sour, sweet, bitter, spicy, tongue-numbing, aromatic and salty.
Szechuan Cuisine boasts more than 4,000 courses. There are nearly 40 kinds of common cooking techniques, including sauteing, frying, stir-frying without stewing, dry-frying, stewing, steaming, boiling and so on. Included among all classic Szechuan dishes are DanDan Noodles, Mopo Tofu, Shredded Pork w. Garlic Sauce (Fish-flavored shredded pork), Twice Cooked Sliced Pork and etc.
Nowadays, Szechuan Cuisine is widely enjoyed all over China and the rest of the world. Check our menu for Chengdu delicacies, Chengdu classics and our house specials.
