Sichuan-style side dishes for rice

Author: Chen Chang
Publisher:
Publish Date: 2004-05-01
Features: Eating in China, the taste in Sichuan. Sichuan cuisine, with its three fragrances, three peppers, and three seasonings, seven flavors, eight tastes, and nine mixtures, has taken root and flourished everywhere across the country. Sichuan cuisine is known for its spicy and numbing flavors, being rich in color, aroma, and taste. It selects ingredients carefully, uses precise knife skills, pairs ingredients reasonably, and cooks with great care. This book features over 40 Sichuan-style side dishes, accompanied by colorful and exquisite illustrations. The book includes 51 Sichuan-style recipes, introducing the ingredients, preparation methods, and characteristics of each dish.