Szechuan cuisine
From Wikipedia, the free encyclopedia
 This article is part of the series: |
|---|
|
|
|
|
| [edit] |
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒) or fagara. Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. Translated, Sichuan means "Four Rivers". The four styles are separated by location: Chengdu, Chongqing, the Greater River (Yangtze), and the Lesser River (Jialing).
Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. Nearly universal is The Sichuan peppercorn; an indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Also common are chili, ginger and spicy herbs. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dòubànjiàng) is also a staple seasoning in Sichuan 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 widespread use of oxen in the region.[1] Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.
[edit] Representative dishes
Some well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck.
- Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
- Tea Smoked Duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
- Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
- Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
- Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
- Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
- Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重慶辣子雞; pinyin: Chóngqìng làzǐjī)
- Shuizhu, or literally "Water cooked", dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
- Dan dan noodles and Bon bon chicken
[edit] References
- ^ Tropp, Barbara (1982). The Modern Art of Chinese Cooking. New York: Hearst Books, p. 183. ISBN 0-688-14611-2.
[edit] See also
- Chinese cuisine
- Cantonese cuisine
- Hunan cuisine
- Cooking
- List of Chinese Cuisine Names
- NPR story on Szechuan cuisine and a cookbook about the cuisine
 |
This China-related article is a stub. You can help Wikipedia by expanding it. |
