The Sichuan cuisine covers Cheng Du, Chong Qing, Le Shan, Nei Jiang and Zigong areas. Peanuts, Sichuan pepper, spicy herbs, sesame paste and ginger are prominent ingredients in Szechuan cooking. Different sauces create different tastes, such as yuxiang, mala, jiaoma, etc. Common preparation techniques include stir frying, steaming, braising, boiling and other more than 30 distinct techniques. The most notable dishes are Braised Egg Plant, Kung Pao Chicken, Fuqi Feipian, Bean Sauce Tofu, Twice Cooked meat, etc.
The Szechuan cuisine covers Cheng Du, Chong Qing, Le Shan, Nei Jiang and Zigong areas. Peanuts, Sichuan pepper, spicy herbs, sesame paste and ginger are prominent ingredients in Szechuan cooking. Different sauces create different tastes, such as yuxiang, mala, jiaoma, etc. Common preparation techniques include stir frying, steaming, braising, boiling and other more than 30 distinct techniques. The most notable dishes are Braised Egg Plant, Kung Pao Chicken, Fuqi Feipian, Bean Sauce Tofu, Twice Cooked meat, etc.
The Szechuan cuisine covers Cheng Du, Chong Qing, Le Shan, Nei Jiang and Zigong areas. Peanuts, Sichuan pepper, spicy herbs, sesame paste and ginger are prominent ingredients in Szechuan cooking. Different sauces create different tastes, such as yuxiang, mala, jiaoma, etc. Common preparation techniques include stir frying, steaming, braising, boiling and other more than 30 distinct techniques. The most notable dishes are Braised Egg Plant, Kung Pao Chicken, Fuqi Feipian, Bean Sauce Tofu, Twice Cooked meat, etc.
