Sichuan Cuisine Tries Its Luck in the World

Author: Chen Qingyou / Country: Mainland China
Publisher:
Publishing Date: 2003-01-01
Features: In the 1980s and 1990s, Sichuan chefs, following the rhythm of reform and opening-up, moved south to north, east to west, striking out in all directions and establishing themselves everywhere, spreading Sichuan cuisine skills across the vast land of China, and even across the seas to explore foreign territories. The Sichuan chefs' flags fluttered everywhere. This book, Sichuan Cuisine Roams the World, will bring readers the most representative cooking methods of Sichuan cuisine. Sichuan Cuisine Roams the World is published by Chongqing Publishing House. Sichuan chefs moved north to south, west to east, roamed the world, and spread Sichuan cuisine skills. Due to market demand, Sichuan chefs used local raw materials or drew inspiration from local cooking techniques, blending them with Sichuan cuisine to create innovative dishes, forming new consumption hotspots. It is precisely because of these innovative Sichuan dishes that the Sichuan cuisine body has grown stronger, keeping Sichuan cuisine vibrant in market competition and ensuring its enduring prosperity through exploration. This book collects over 160 innovative dishes that have undergone the trials of the world, categorized into seafood, river fish, livestock, poultry, and other categories, while also introducing some unique Sichuan-style sauces. While providing detailed information on the ingredients, cooking methods, and characteristics of each dish, the book also imparts background knowledge related to the dishes, allowing readers to deeply appreciate the rich rural atmosphere and natural charm conveyed by local cuisine. The book is also accompanied by photos of the dishes, which add to its appeal. It can serve as a read for culinary enthusiasts and provide inspiration for culinary innovation in the restaurant industry.
In the 1980s and 1990s, Sichuan chefs, following the rhythm of reform and opening-up, moved south to north, east to west, striking out in all directions and establishing themselves everywhere, spreading Sichuan cuisine skills across the vast land of China, and even across the seas to explore foreign territories. This book, Sichuan Cuisine Roams the World, will bring readers the most representative cooking methods of Sichuan cuisine. Sichuan Cuisine Roams the World is published by Chongqing Publishing House. Sichuan chefs moved north to south, west to east, roamed the world, and spread Sichuan cuisine skills. Due to market demand, Sichuan chefs used local raw materials or drew inspiration from local cooking techniques, blending them with Sichuan cuisine to create innovative dishes, forming new consumption hotspots. It is precisely because of these innovative Sichuan dishes that the Sichuan cuisine body has grown stronger, keeping Sichuan cuisine vibrant in market competition and ensuring its enduring prosperity through exploration. This book collects over 160 innovative dishes that have undergone the trials of the world, categorized into seafood, river fish, livestock, poultry, and other categories, while also introducing some unique Sichuan-style sauces. While providing detailed information on the ingredients, cooking methods, and characteristics of each dish, the book also imparts background knowledge related to the dishes, allowing readers to deeply appreciate the rich rural atmosphere and natural charm conveyed by local cuisine. The book is also accompanied by photos of the dishes, which add to its appeal. It can serve as a read for culinary enthusiasts and provide inspiration for culinary innovation in the restaurant industry.
Jiaomian Doudou Yu (Mixed Noodles with Fermented Beans) is a dish that builds upon the traditional Sichuan Doudou Yu, enhanced with mixed noodles. A combination of staple and side dish, it is particularly suitable as a fast-food option.
Ingredients:
- 4-6 carp weighing about 600g each
- 10g old ginger
- 200g wheat noodles
- 10g scallions
- 30g fat ham
- 20g Pixian fermented bean paste
- 10g garlic
- Appropriate amounts of sugar, cooking wine, MSG, vinegar, fresh stock, peanut oil, ginger slices, and scallion sections
Instructions:
1. After slaughtering the carp, season them with salt, cooking wine, scallion sections, and ginger slices to marinate. Cut the old ginger, garlic, and ham into matchstick-sized pieces.
2. When the wok is heated to eight degrees of heat, fry the carp until golden and remove them. Keep some oil in the wok, add Pixian fermented bean paste, ginger, and garlic, stir-fry until fragrant, then add fresh stock. Place the fried carp in, add sugar, cooking wine, and MSG, and bring to a boil. Reduce heat to medium and cook until the sauce is almost dry. Remove the carp, drain the sauce, and arrange them in a serving dish. Cook the wheat noodles in boiling water, drain them, and arrange them next to the carp. Thicken the carp sauce with cornstarch, pour it over the carp and noodles, and sprinkle with scallions.
Note: The sauce should not be too thin, as the noodles will absorb some moisture and may not absorb enough flavor if the sauce is too thin.
Shantian Yu (Beach Carp) is a dish inspired by the traditional Sichuan dish Furong Yu (Blossom Carp). It combines fish, meat, and eggs, with a delicate texture and a unique presentation.
Ingredients:
- 2 fresh carp
- 3 cloves of garlic
- 3 eggs
- A few scallion tips, ginger powder, salt, MSG, 50g lean pork
- Pig oil and chicken broth as needed
Instructions:
1. Scale, gut, and clean the carp, then make lotus-shaped cuts on both sides of the fish. Cut the pork into tiny grains and blanch them in boiling water until just cooked, then set aside. Slice the garlic.
2. Heat the wok over high heat, add chicken broth, salt, and bring to a boil. Add the carp and cook for about 1 minute, then transfer to a serving bowl.
3. Beat the eggs into the broth in the bowl, add an appropriate amount of water and a little salt, mix well, and steam until just set. Sprinkle with pork grains, place the carp on top, pour the cooking broth over the fish, then add garlic slices, ginger, and scallion tips. Drizzle with rendered pork fat and steam for another 5 minutes.
Note:
1. When steaming the eggs, pay attention to the amount of water. Too little water will make the eggs hard and lack tenderness, while too much water will cause the fish to sink, affecting the appearance of the dish.
2. When cooking the fish, ensure the fish remains intact.
Zhan Shui Yu (Dipping Sauce Carp) is a dish made with fresh river fish. The dried chili peppers must be roasted over charcoal and ground into fine powder, avoiding the use of oil. It highlights the fresh flavor of the main ingredient and the spicy aroma of the seasonings. Other dipping sauces, such as garlic paste, ginger juice, or red oil, can also be used to cater to diverse taste preferences.
Ingredients:
- 1 fresh carp weighing 1,500g
- Appropriate amounts of ginger, garlic, roasted dried chili peppers, and sesame seeds
- 1,500g clear broth
- Appropriate amounts of salt, cooking wine, MSG, pepper, and 2 scallions
Instructions:
1. Scale, clean the gills, and gut the fresh carp, then pat it dry with a clean towel. Cut off the head and tail, then split the fish into two halves and cut into 5cm-wide pieces. Marinate with Sichuan salt and cooking wine for about 10 minutes. Cut the ginger and garlic into fine grains, and wash and chop the scallions into fine flowers.
2. Clean the dried chili peppers, remove the stems, and thread each one onto a thin iron wire or bamboo skewer. Roast them over low heat until slightly charred (roasting in charcoal ash is best). Once cool, grind them into fine powder. Mix the powder with Sichuan salt, MSG, pepper, ginger, and garlic grains in a seasoning bowl and set aside.
3. Heat a clean wok, add the clear broth, bring it to a boil, then add the fish head and tail first, followed by the fish pieces. Boil until the fish is cooked, remove the foam, and transfer the fish to a serving bowl.
4. Scoop out some broth from the wok, add it to the seasoning bowl, and mix in the scallions and sesame seeds to create the dipping sauce. Season the remaining broth with Sichuan salt and MSG, then pour it over the fish in the bowl. Serve the dipping sauce with the fish.
Xinpai Shuizhuyu (New-Style Boiled Fish) is a fish dish that has become popular in Beijing in recent years. Compared to traditional Shuizhuyu, it features bold innovations. The fish remains tender, with a strong spicy flavor, making it particularly suitable for northern palates.
Ingredients:
- 1 grass carp weighing about 750g
- 10g sesame seeds
- 15g ginger slices
- 1 spice bag
- 15g scallion sections
- Appropriate amounts of pepper, salt, MSG, chicken essence, dried red chili peppers, cooking wine, peanut oil, and pork tenderizer
- 10g Sichuan peppercorns
Instructions:
1. After slaughtering the grass carp, remove the two sides of the fish meat and slice them. Cut the head and spine into pieces. Season the fish slices with pork tenderizer and cooking wine, then set aside.
2. Heat 1,500g of water in the wok, add ginger slices, scallion sections, and the spice bag, and simmer to infuse the flavors. Adjust the seasoning with salt, pepper, MSG, and chicken essence. First, add the fish head and spine pieces and cook until just done, then remove them and place them in a serving bowl. Add the fish slices and cook until they are just cooked through, then remove them and place them in the bowl.
3. Heat 500g of peanut oil in the wok to five degrees of heat, then add dried red chili pepper sections and fry until fragrant. Add Sichuan peppercorns and sesame seeds, fry until fragrant, then pour the mixture over the fish slices in the bowl.