Sichuan Cuisine of China 

Known as Chuan Cai in Chinese, Sichuan cuisine is internationally known for being spicy and incredibly flavourful. When you visit China, tasting the famous Sichuan cuisine is one that you simply mustn’t miss!

Distinct flavours

Sichuan cuisine is famous for the incorporation of unique flavours every dish contains. The bold flavour of this cuisine can be found in most Chiang Mai restaurants and around other parts of China. The secret of this flavourful cuisine is that every ingredient is cooked and flavoured separately, together with the use of chillies, garlic, ginger, mustard, etc.

Unique ingredients

The numerous aquatic ingredients commonly used in Sichuan cuisine, such as freshwater fish and crayfish are all known for its curing methods. Beef is another commonly used ingredient! However, the cuisine is not limited to only a set number of ingredients. The famous Sichuan hot pot is a dish that should be experienced as it a whole combination of different meat depending on your likes and dislikes.

The manner of cooking

Despite the few numbers of cooking methods this cuisine uses, it certainly embraces the methods used such as; quick frying, stir-frying, dry stewing and dry braising.

Sichuan dishes you mustn’t miss

When you drop by any restaurant in China, such as The Service 1921, there’s a list of dishes you simply shouldn’t miss! If you think you’ve got the spice tolerance, a few dishes to try are the Mapo Tofu, Kung Pao Chicken, Sichuan Hot pot and fish flavoured pork.

Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting. Google+