Sichuan-style dishes: Learn to cook home-style dishes from renowned chefs

Author: Zhang Suhua
Publisher:
Publish Date: 2005-09-01
Features: Sichuan cuisine, also known as Chuan Cuisine, is one of the major culinary systems in China. It enjoys a high reputation in the domestic culinary field and is also a type of Chinese cuisine that attracts global attention. The greatest characteristic of Sichuan cuisine is the diversity of its flavor variations, renowned for its rich, broad, and intense tastes, earning it the fame of "one dish, one flavor; a hundred dishes, a hundred flavors." Its main flavor profiles include savory, home-style, spicy and numbing (mala), fish-flavored, ginger juice, spicy, sweet and sour, sweet aromatic, fermented grain aromatic, soy sauce aromatic, broad bean paste, tangerine peel, fragrant and spicy, smoky, sesame sauce, and dozens of others. Among these, home-style, fish-flavored, strange-flavored, pepper and numbing, and spicy flavors are unique to Sichuan cuisine. The use of spicy flavors in Sichuan cuisine is particularly distinctive. Sichuan cuisine's application of spicy flavors is characterized by its non-irritating, palatable, layered, and nuanced style, as well as its delicate and subtle approach. To meet the needs of culinary professionals and Sichuan cuisine enthusiasts, the author, drawing on years of practical cooking experience, strives to introduce the characteristics and cooking methods of Sichuan cuisine to a broad readership.