Szechuan (also spelled Sichuan) is a province in the Southwest of China typically known for its spicy food and the Yangtze River that runs through it. The food is often hot, sour, sweet, salty and spicy often containing a regional ingredient, Szechuan pepper. The specialty peppercorn is not a traditional pepper but it can impart a strong, tongue numbing and slightly bitter taste. Other common spices in Szechuan cuisine include chilies, garlic, ginger, green onion.
Suggest going out for Szechuan cuisine (四川菜), and many people immediately envision platters of hot, spicy food – the kind that has you gulping down copious amounts of water all evening in an attempt to soothe your burning taste buds. People are often surprised to discover that at least of one-third of the recipes that make up Szechuan cuisine are not spicy at all. That is not to say that Szechuan’s reputation for producing “mouth burners” is undeserved.
In Szechuan Chinese Cuisine, you will discover over 50 recipes from appetizers to desserts, including poultry, seafood, beef, pork and vegetarian, which are classic of this cuisine such as:
Spicy Pickled Cucumbers Salad
Hot and Sour Soup
Sichuan Crispy Beef
Sichuan Twice-cooked Pork Belly
Szechuan Spicy Crispy Shrimp
Dry Fried Cauliflower
Crispy Sesame Tofu
Mung Bean Noodles Braised with Shrimps
Chongqing Spicy Deep-Fried Chicken
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