The origin of Szechuan food

Szechuan (also known as Sichuan in the States) food is one of the most distinguished food label in the world. Sichuan province is located in south-western China where can be found many of China’s most interesting natural wonders, wildlife preserves, archaeological sites, ancient engineering achievements, museums, and ancient buildings that are unique in China. Sichuan is the home of panda which is a rare animal in the world.

If you like spicy food, Szechuan cuisine is the right choice. Szechuan food is an important regional cuisine in China, one of the four major Chinese cuisines as well as Canton food, Shanghai food and Shandong food.
Someone who knows Oriental food, knows the differences between Szechuan food and other foods from mainland China, or the foods from other parts of the major Asian countries such as Korea, Japan , Vietnam or other countries. The major differences are seen from the level of spicy, the level of oily, and especially the level of peppery of Szechuan cuisine. Szechuan cuisine is typically a very hot in terms of the level of spicy which makes it very unique and very flavorful. Many Szechuan dishes incorporate a lot of garlic and chilli peppers, especially, because chilli peppers helps reduce internal dampness in Szechuan where has high humidity and rainy weather, the Chilli pepper or red pepper paved the way for hot dishes to be a common thing in Szechuan cuisine.

Although Sichuan food is famous for its hot and spicy dishes, not all Szechuan cuisine is spicy. Some dishes even have five taste flavors (sweet, sour, spicy, salty and bitter). Common ingredients include chili peppers, peppercorns, Sichuan peppers (also known as flower pepper), sugar, vinegar, dried orange peel, garlic, ginger, etc. Common cooking methods are smoking and simmering, which allow all the ingredients enough time to infuse food with rich tastes and flavors.

According to the, “Szechuan cuisine uses a variety of different cooking methods, including sautéeing, stir-frying without steaming, dry-braising, soaking in water (Pao), or frying and then braising with corn flour sauce (Hui)”, that means Szechuan cuisine is stirred in very high intense of fire, less steaming is applied during the preparation of Szechuan food.
“百闻不如一见”,seeing once is better than hearing a hundred times,Welcome to our Grand Szechuan Restaurant!