Sichuan food, one of the most popular cuisines of the eight cuisines of China, enjoys very high popularity across the world now. It is famous for its mala – a hot and numbing flavor. But those food are far from that. So I want to write a comprehensive guide to Sichuan food, covering its history, specialty dishes, and recipes. I hope to guide you to try this lovely cuisine.
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒).
The history of Sichuan food
The history of Ancient Sichuan food begins before the pre-Qin dynasty when only Sichuan peppercorn and common aromatics are used to make the dishes spicy and fragrant. Morden Sichuan cuisine can be traced back to the late Ming dynasty and Qing dynasty when chili peppers were imported. Chefs began to experiment with the use of local ingredients and spices to create new flavors. In the past 70 years, the cuisine of Sichuan began to change, and more and more dishes began to feature chili peppers and other spices. Sometimes we even believe that it is too hot and spicy and lose some aspect of the tradition.
Sichuan peppercorn (Hua Jiao)
Sichuan pepper or Sichuan peppercorn （花椒）is another key ingredient in many Sichuan dishes. It has a unique flavor that is slightly citrusy and floral, with a hint of heat and a strong numbing feeling on your tongue.
If you love Sichuan food, there is no reason to miss the chili oil. It is a chili sauce made with vegetable oil (locally we use rapeseed oil), aromatics (ginger and onion), Sichuan fried chili flakes, and spices. Sichuan chili oil is an ideal ingredient for salad or noodles. Many restaurants use it as a table condiment that can be added to everything.
Aromatic (ginger, garlic, and green onion) are also used to add depth of flavor to Sichuan dishes, usually with larger amounts used in Sichuan cuisine compared with other cuisines. These ingredients are often used in conjunction with chili peppers and Sichuan pepper to create complex and flavourful dishes.
10 Dishes You Must Try at a Szechuan Restaurant
FAQ
What makes something Szechuan?
What is the difference between Chinese food and Szechuan food?
What are the characteristics of Sichuan food?
What is the flavor of Szechuan?
What is authentic Sichuan food?
“That’s what you get in an inauthentic “authentic” Sichuan restaurant,” like my old flame Grand Sichuan. “Sichuan food is really about a variety of flavors: spicy, flowery (Sichuan peppercorns), salty, sour, sweet, bitter, smoky, etc. Frequently all of those flavors are combined in one dish.
What are the health risks of eating szechuan peppercorns?
Like any pepper, Sichuan can be harmful. Excessive use can result in prolonged numbness in the mouth and problems with the alimentary tract, such as heartburn.
Is Szechuan Chicken easy to cook?
Szechuan Chicken is a popular Chinese takeout amongst fans of Asian food. The stir-fry is an irresistible mix of meat and vegetables. It’s not difficult to cook this dish, and we’ve found the best recipes on the Internet for you to attempt cooking this dish. What is it? What does Szechuan chicken taste like? What is it?
Is Szechuan sauce vegan?
You can make the Szechuan sauce vegan friendly by excluding or replacing the animal-based stock with vegetable stock instead. The sauce of this dish is a favourite of spicy food enthusiasts as it adds flavour without overpowering other ingredients. You can also use the sauce for other dishes, such as fish or vegetables.