Sichuan-style spicy and crispy dish

Author: Pan Shenglin
Publisher:
Publish Date: 2003-10-01
Features: The Library of Sichuan Cuisine. Spiciness is a special flavor profile in Sichuan cuisine, beloved by many food enthusiasts for its pungent, numbing, and aromatic taste. It is widely acclaimed, and spicy dishes like Mapo Tofu are known for their bold heat without being harsh. The aroma of spiciness is infused with a rich numbing sensation, but truly mastering the spicy and numbing flavor requires certain techniques. This book uses the spicy and numbing flavor profile to create a series of dishes, including seafood, fish, poultry, livestock, and vegetables. To delight readers, the book introduces several cooking and preparation principles of spicy and numbing dishes from the following aspects:
1. Spicy and numbing flavors can be prepared using various cooking methods, but each dish has its own unique characteristics with subtle variations.
2. By incorporating new seasonings and adapting to the properties of ingredients, different variations of spicy and numbing flavors can be created.
3. It is also possible to prepare cold dishes with spicy and numbing flavors.
4. Using different types and origins of ingredients can result in significant differences in taste. For example, dishes made with Jinchuan's new Sichuan peppercorns and Pengzhou's dry seven-star chili peppers differ greatly in flavor and style from traditional Pixian dry No. 2 golden strip chili peppers or Han dry flower peppers. The taste differences are substantial, and the styles are entirely distinct.
5. The spicy and numbing flavor profile has also evolved through practice, continuously absorbing, exploring, innovating, and developing new variations. The 212 dishes collected in this book are prepared using different ingredients and cooking methods. For specific guidance on how to make each dish, readers can refer to this book as a guide and try cooking at home.