Sichuan-style spicy and numbing dishes

Author: Pan Shenglin
Publisher:
Publish Date: 2004-01-01
Features: The spicy and numbing flavor, as the name implies, refers to a composite taste created by combining spicy and other seasonings, and it is also a widely used basic flavor in Sichuan cuisine. With the improvement of living standards, the popular spicy and numbing flavor of Sichuan cuisine has been infused with new vitality, which is not only the need of the times but also something people are concerned about. This book preserves tradition while innovating, catering to the needs of different levels of people for spicy and numbing flavors. To make it easier for readers to understand and explore, the following provides a brief overview of spicy and numbing flavors from three aspects:
1. In selecting spicy ingredients, the following are commonly used: Pixian bean paste, chili sauce, spicy sauce, fish sauce, chili seeds, dried red chili powder, etc. For the numbing flavor, ingredients include: Sichuan peppercorn oil, dried Sichuan peppercorns, fresh Sichuan peppercorns, etc.
2. By understanding the seasoning ingredients, the unique characteristics of different flavorings can be further utilized to create various taste profiles, such as spicy and savory, spicy and light, spicy and fragrant, spicy and sour, etc.
3. Through this book, you can choose the spicy and numbing flavor profiles that suit your preferences and use them to prepare dishes. Additionally, spicy and numbing flavors not only enhance appetite but also have functions such as expelling dampness, dispelling cold, warming the body, improving digestion, promoting blood circulation, reducing stagnation, and relieving indigestion.