Sichuan Cuisine
Spicy, Numbing
Sichuan cuisine, as one of the four major cuisines in China, is renowned for its unique spicy flavor and rich cooking techniques. [16] The main raw materials are mountain delicacies, aquatic products, and fruits and vegetables within the Sichuan region; The main ingredients are Sichuan sugar, Chinese prickly ash, chili, bean paste and Fermented bean curd. There are 40 cooking techniques for Sichuan cuisine, including pan frying, stir frying, oil dipping, and deep frying. The prominent characteristics of the flavor are spicy, fishy, and peculiar.
Sichuan Cuisine
Spicy, Numbing
Sichuan cuisine, as one of the four major cuisines in China, is renowned for its unique spicy flavor and rich cooking techniques. [16] The main raw materials are mountain delicacies, aquatic products, and fruits and vegetables within the Sichuan region; The main ingredients are Sichuan sugar, Chinese prickly ash, chili, bean paste and Fermented bean curd. There are 40 cooking techniques for Sichuan cuisine, including pan frying, stir frying, oil dipping, and deep frying. The prominent characteristics of the flavor are spicy, fishy, and peculiar.
