1000 Family Sichuan Dishes

Author: Zhang
Publisher:
Publish Date: 2007-02-01
Features: Sichuan cuisine is one of China's eight traditional culinary schools, originating from the ancient states of Ba and Shu. By the Han and Jin dynasties, it had already developed its own distinctive characteristics. Over two thousand years of refinement, Sichuan cuisine has absorbed the strengths of chefs from both the north and south, gradually forming a mature and unique culinary art, particularly renowned for its principle of "each dish with its own flavor, a hundred dishes with a hundred tastes." Sichuan cuisine emphasizes seasoning, rarely using single flavors but instead favoring complex combinations. There are various styles, such as the homestyle, fish-flavored, and the all-flavored "guaiwei" type. Additionally, there are diverse red oil, sour-spicy, spicy-burnt, pepper-and-numbing, and pepper-and-salt types, each with different layers and styles. Anyone who has tasted Sichuan cuisine will strongly feel its ever-changing flavors, skillful combinations, and harmonious balance, earning it the reputation of "flavor in Sichuan." This book is richly illustrated and primarily focuses on homestyle Sichuan dishes, featuring both traditional classics and modern innovations. The book is divided into ten categories: "Cold Dishes," "Meat Dishes," "Seafood Dishes," "Poultry and Eggs," "Soy Products and Vegetables," "Soups and Stews," "Desserts," "Hot Pot," "Sea Cucumber and Treasures," and "Staple Foods," with over a thousand dishes. They are simple to learn, economical, and practical. Let you enjoy authentic Sichuan flavors without leaving your home.