Sichuan-style Sichuan pepper dish

Author: Peng Jin
Publisher:
Publish Date: 2004-03-01
Features: The Sichuan peppercorn dishes introduced in this book make full use of the properties and traditional uses of Sichuan peppercorns. Fresh green peppercorns, bamboo leaf peppercorns, mountain peppercorns, rock peppercorns, etc., are combined with seasonings from Guangdong, Hunan, Hubei, and other regions, employing Sichuan cooking methods to create distinctive peppercorn dishes. For example, dishes prepared with fresh green peppercorns offer a fragrant numbing flavor, while those combined with other ingredients provide various types of numbing flavors such as intense (heavy use of peppercorns), neutral, mild, and fragrant. These different flavor profiles cater to the diverse preferences of consumers. The peppercorn dishes are characterized by their distinct flavors and rich nutrition, offering benefits such as stimulating the appetite, dispelling dampness, relieving pain, and killing bacteria. This book collects over 200 peppercorn dishes, serving as a starting point for culinary professionals to exchange skills and techniques, thereby meeting the needs of a broad range of consumers.