Sichuan cuisine

Sichuan cuisine is famous all over the world, there are many Sichuan cuisine restaurants in many countries in the world, all of whose business are flourishing and widely welcome. The traditional Sichuan cuisine is famous for spicy, however the modern one is not only spicy but also pursues color, aroma, smell and taste and presents new varieties. As the first one of four major schools of Chinese cooking, the Sichuan cuisine plays a very important role in the Chinese cuisine for its wide selection of materials, changeable seasonings, varied cuisine patterns, taste both in light and rich. Famous for liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn,,characterized for its unique cooking means and bold regional flavors mixed with other parts’ cooking characteristics, absorbing the merits of all and used in innovating ,famous all over the world. At the moment, Sichuan cuisine is penetrating to every corner of the country, almost all the cities have Sichuan cuisine restaurants.

The representatives of the traditional Sichuan cuisine are: Mapo dofu, Baked meat, Shredded Pork With Spicy Garlic Sauce, Kung Pao Chicken, Sweet and sour tendons, Twice cooked pork, Shui zhu beef, Dongpo elbows, Steam beef, Chinese sauerkraut fish and so on. The other kind of Sichuan cuisine is hot pot, there are many kinds of pot, to say the basic seasoning in the bottom of the pot there are dozens, it is beyond counting in terms of raw seasoning. It is said that all that you can eat can be put into the pot rinsed, cooked and heat up. The Chengdu snacks are with more distinguishing features attract most visiotrs: Long dumplings, Lai Dumplings Fuqi Feipian( Pork Lungs in Chili Sauce) Zhong dumplings, Dan dan noodles, North Sichuan jelly, Han stuff-steam bun.

Fuqi Feipian:
As a famous snack of Chengdu, pork lung pieces is another saying of” cooking mutso without boiling”, now we haven’t used cow lungs but because of its fame and the long name we stiil use its old name. Fuqi Feipian originated 60 years ago, Gu Chaohua and his wife sold their self-made pork lungs, people called their lungs as “husband and wife pork lungs” for their lungs were very cheap and they walked one after the other on the street when selling the lungs. Fuqi Feipian is characterized for its bright red color, soft and waxy suitable for eating, spicy and fresh, so delicate to become small pieces in mouth. Now it is not only a snack but also usually as cold plate in high grade feast. It is well appreciated and appraised by guests from home and abroad.
Kung Pao Chicken
Kung Pao Chicken is a famous traditional cuisine of Sichuan which is cooked by chicken blocks, dry peppers,peanuts. The characteristics are refresh and delicate, spicy but not dry, somewhat sweet and sour. it is said it got its name from a cook Ding Baozhen who cooked this dish in the palace of Qing dynasty. Ding Baozhen was canonized as Prince young security worker,(known as palace security),then this dish was named as Kung Pao Chicken, Ding Baozhen once worked as governor in Sichuan, he combined the dish with spicy of Sichuan cuisine and improved it as to feast guests, it was well welcomed .Later the cooking method was leaked out ,which was accept by many restaurants.
Twice cooked meat
Twice cooked meat is a traditional cuisine in Sichuan, also named as boiled meat. It is famous Sichuan cuisine with unique flavor for its long history and mass eaters. Every family can cook twice cooked meat, you have to eat twice cooked meat in Sichuan ,there is an old saying goes “If you don’t eat twice meat it equals that you haven’t visited Chengdu ”. As a representative of Sichuan cuisine, its characteristics lies in its local flavor –Pi Xian bean chili paste.
Mapo Tofu
Mapo Tofu is one of most local-characterized famous cuisine in Chinese Tofu cuisines, which have been a world famous Sichuan cuisine. This cuisine has a history of 150 years which is the hand-down excellent cuisine. It is said that this restaurant was opened in 1842, there were some pockmarks on the face of the manager’s wife, so people all called her as “Cheng Mapo” secretly. Chengs cooked tofu elaborately, spicy, hot, and very delicious, their business flourished very soon, then they take “Cheng Mapo Tofu ”as their restaurant name.
Bangbang chicken
Bangbang chicken was traditional local flavored snack,80 years ago was brought into Chengdu as a necessity of cold dish. As Leshan was “Jia Ding” in old days, so this dish was famous as “Jia Ding Bangbang Chicken”. Why “Bangbang chicken ” is so delicious has much to do with its cooking way and various seasonings.
Long Dumpling
“Chao shou” is a special way Sichuan people call wonton. Why named it as Chaoshou is possiblely that when making the wonton the two sides have to be folded up. ” Long dumpling” in Chengdu has 60 years’ history since it was founded . “Long dumpling” is excellent in Chengdu snacks for its thin skin and soft stuff, fresh and slippery, rich soup with white color