Shanghai Shanghai introduces you to our very own hot & Spicy Sichuan cuisine
Let Shanghai Shanghai introduces you to our very own hot & Spicy Sichuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan pepper. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources.
One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste." Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. According to at least one Chinese culinary writer, Szechuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Szechuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food, and food snacks.
Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy due to heavy application of chili oil. The Sichuan pepper is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing" sensation in the mouth. Also common are garlic, chili peppers, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Szechuan cuisine.Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques.
Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy. Szechuan cuisine also utilises various bovine and porcine organs as ingredients such as intestine, arteries, the head, tongue, skin, and liver in addition to other commonly utilised portions of the meat.