Sichuan Cuisine — One of the best cuisines in Chinese dishes
Sichuan Fire boiled fish, Chongqing famous chili chicken, Spicy Dumpling…Those mouthwatering delicacies have a long history inheriting generation of local people. As early as Qin and Han dynasties, Sichuan cuisine, with features of spicy and tasty, had appeared in people’s dinning table and continued to develop and innovate. It brought a bite of comfort after hard farming of people. Modern Sichuan cuisine emerged in the Ming dynasty. Chefs’ innovative use of pepper, pickled pepper, fermented black bean and other ingredients in cooking has formed three categories of 24 kinds of flavors, 54 cooking recipes and more than 3,000 classic traditional dishes. Nowadays, it has formed a complete system already with its unique cooking recipes and local flavor. it integrated different characteristics of cuisine in the southeast and northwest of China. And It is well known both at home and abroad since Chengdu, the capital of Sichuan Province, was awarded the honorary title of “World Food Capital” by UNESCO.
Sichuan cuisine is famous for its wide range of ingredients, spicy seasonings, and mellow flavors. Soy sauce, thick broad-bean sauce, chili, pepper, sesame, ginger, onion, garlic, spices…Those ingredients mixed in hotpot and collided to amazing special flavors like salty, spicy, crispy, sweet and sour. After finishing the main course, the hidden role of ingredients showed up. Local Sichuan people kept the spicy red oil for boiling vegetables or noodles with a endless aftertaste.