Sichuan Cuisine Cooking Techniques · Spicy and Fragrant

Author: Liu Zihua
Publisher:
Publish Date: 2003-08-01
Features: Sichuan cuisine has always favored rich flavors, while the food of the Ba people emphasizes pungency and spiciness. Combining rich flavors with pungency and spiciness in one dish embodies the essence of Sichuan cuisine. Pungency and spiciness are a defining characteristic of Sichuan cuisine, and something that lovers of the cuisine often rave about. But what truly constitutes the pungency and spiciness of authentic Sichuan cuisine? How can the cooking process achieve the genuine pungency and spiciness effect? This is common knowledge and a skill that every Sichuan cuisine chef should master.
Sometimes, after Sichuan dishes are prepared, industry insiders may deem them amateurish, while the general public might consider them expertly made. The reason is that our Sichuan chefs lack sufficient skill, often due to insufficient mastery of the cooking process. This process involves multiple stages, including selecting and preparing ingredients, shaping cuts, adjusting the broth, and mastering the heat control during cooking.
Having been engaged in Sichuan cuisine cooking for thirty years, the author has summarized a set of practical operational methods and techniques. Each technical issue is elaborated on in detail, discarding the traditional "recipe formula" style of past culinary writings. Instead, the book adopts a fresh perspective—teaching readers not how to cook but how to discover the principles on their own. As the saying goes, "A master guides you to the door, but the journey depends on you." Once you grasp the underlying principles, your cooking skills will reach a new level. This is something that typical recipe books often fail to achieve, and it is also the author's original intention and purpose in writing this book.