Travel to sichuan,try their sichuan hot disshes.
Sichuan Cuisine, originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful.Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties.
Sichuan cuisine is well known for cooking fish. Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so hot pepper was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine.
In fact, Sichuan cuisine boasts a variety of flavors and different ways of cooking, featuring the taste of hot, sour, sweet , salty, or tongue-numbing.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, soaking in water and frying then braising with corn flour sauce. Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Sichuan food has become the common food for most people in the area, especially since the dishes go well with rice. It can be said that one who doesn't experience Sichuan food has never reached China.
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