Sichuan local cuisine

Author: Chen Xurong
Publisher:
Publish Date: 2007-01-01
Features: Sichuan, anciently known as Bashu, is renowned as the "Land of Abundance." Located in the upper reaches of the Yangtze River, it enjoys a mild climate with abundant rainfall, surrounded by mountains and crisscrossed by rivers. Sichuan is rich in grains and oils, with vegetables, fruits, and produce available year-round. The region boasts a variety of livestock and poultry, while the mountains and hills are famous for specialties such as tremella, cordyceps, bamboo shoots, and wild game like bears, deer, roe deer, and leopards. Rivers and lakes are abundant with aquatic delicacies such as Jiangtuan (a type of fish), Ya fish, and rock carp. The favorable natural environment and abundant resources have provided ideal conditions for the formation and development of Sichuan cuisine. In the villages of Sichuan, people of all ages are skilled in cooking, each with their own expertise. This phenomenon sparked a strong interest in Chen Xurong, the author of this book, to explore rural flavors. He immersed himself in Bashu, learning various cooking techniques and culinary knowledge from the local people, and compiled this book as a reference for enthusiasts of Sichuan cuisine.
Want to savor authentic Sichuan dishes? Want to experience the bold and hearty rural cuisine of Sichuan? Just two steps are needed:
—Read this book
—Enter the kitchen
Sichuan, anciently known as Bashu, is renowned as the "Land of Abundance." Located in the upper reaches of the Yangtze River, it enjoys a mild climate with abundant rainfall, surrounded by mountains and crisscrossed by rivers. Sichuan is rich in grains and oils, with vegetables, fruits, and produce available year-round. The region boasts a variety of livestock and poultry, while the mountains and hills are famous for specialties such as tremella, cordyceps, bamboo shoots, and wild game like bears, deer, roe deer, and leopards. Rivers and lakes are abundant with aquatic delicacies such as Jiangtuan (a type of fish), Ya fish, and rock carp. The favorable natural environment and abundant resources have provided ideal conditions for the formation and development of Sichuan cuisine. In the villages of Sichuan, people of all ages are skilled in cooking, each with their own expertise. This phenomenon sparked a strong interest in Chen Xurong, the author of this book, to explore rural flavors. He immersed himself in Bashu, learning various cooking techniques and culinary knowledge from the local people, and compiled this book as a reference for enthusiasts of Sichuan cuisine.