Sichuan Cuisine (Chuan Cuisine)

Sichuan dishes originated in the late Qin and the early Han Dynasties. This cooking style is further developed in the Tang and Song Dynasties, but it only became famous in the Ming and Qing Dynasties. The natural environment and abundant resources in Sichuan have help and developed the Sichuan style.

The Chuan,Sichuan, style of cooking mainly consists of four branches: Chengdu, Chongqing, Zigong and vegetarian.

Chuan style of cooking puts much emphasis on ingredient selection, design and color£­coordination.

Chuan style of cooking is best known for its special flavor. There are five basic tastes: salty, sweet, tingling, hot and sour. From these five groups they have derived 23 unique flavors, such as homely£­taste, salty£­delicious, hot and tingling and fish£­flavored.

Genre: divided into Chengdu and Chongqing genre.
Characteristics: famous for rich, broad, thick and deep taste.

Famous dish: Kung Bo Chicken (Stir-fried Diced Chicken with Chilli and Peanuts), Top Class Bear Palm, Stir-fried Bean Curd in Hot Sauce,Fish Flavor Pork Shreds, Dry Fried Shark's Fin, Fried Spicy Crabs,Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc.

The main- characteristics of Sichuan Cuisine:
(1) Prepared with a wide variety of ingredients.
(2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste.
(3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.

Sichuan Hot Pot

In the past Sichuan Hot Pot was very spicy. Now people can taste hot pot with spicy, clear or milky soup. A hot pot may be divided into several parts, and a customer may instant boil food of three or four tastes in a same pot, in addition to various herbal medicinal hot pots. This kind of hot pot is suitable for the Chinese people from the south or the north, and for both Chinese and foreign customers.

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