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Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (,
Standard Mandarin Standard Chinese ()—in linguistics Standard Northern Mandarin or Standard Beijing Mandarin, in common speech simply Mandarin, better qualified as Standard Mandarin, Modern Standard Mandarin or Standard Mandarin Chinese—is a modern standa ...
pronunciation: ), is a style of
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...
originating from
Sichuan Province Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...
. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
and
chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s, as well as the unique flavour of Sichuan pepper. Some examples are
Kung Pao chicken Kung Pao chicken (), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only ), and chili peppers. The classic dish in Sichuan cuisine originat ...
and
Yuxiang shredded pork Yuxiang shredded pork (; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan. History Hostess the ...
. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing,
Chengdu Chengdu (, ; simplified Chinese: 成都; pinyin: ''Chéngdū''; Sichuanese pronunciation: , Standard Chinese pronunciation: ), alternatively romanized as Chengtu, is a sub-provincial city which serves as the capital of the Chinese provin ...
,
Zigong Zigong (, ), formed by the merger of the two former towns of Ziliujing (Tzuliuching, literally "self-flow well") and Gongjing (Kungching, literally "offering well"), is a prefecture-level city in Sichuan, southwestern China. Demographics Accord ...
and Buddhist vegetarian style.
UNESCO The United Nations Educational, Scientific and Cultural Organization is a List of specialized agencies of the United Nations, specialized agency of the United Nations (UN) aimed at promoting world peace and security through international coope ...
declared Chengdu, the capital of Sichuan Province, to be a
city of gastronomy UNESCO's City of Gastronomy project is part of the wider Creative Cities Network. The Network was launched in 2004, and organizes member cities into seven creative fields: Crafts and Folk Art, Design, Film, Gastronomy, Literature, Media Arts, and ...
in 2011 to recognise the sophistication of its cooking.


History

Sichuan in the
Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire ...
welcomed
Middle Eastern The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabia (including the Arabian Peninsula and Bahrain), Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (Europea ...
crops, such as
broad beans ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Var ...
,
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cul ...
and
walnuts A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true bot ...
. Since the 16th century, the list of major crops in Sichuan has even been lengthened by
New World The term ''New World'' is often used to mean the majority of Earth's Western Hemisphere, specifically the Americas."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: Oxford University Press, p. ...
newcomers. The characteristic chili pepper came from
Mexico Mexico (Spanish language, Spanish: México), officially the United Mexican States, is a List of sovereign states, country in the southern portion of North America. It is borders of Mexico, bordered to the north by the United States; to the so ...
, but probably overland from
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...
or by river from
Macau Macau or Macao (; ; ; ), officially the Macao Special Administrative Region of the People's Republic of China (MSAR), is a city and special administrative region of China in the western Pearl River Delta by the South China Sea. With a pop ...
, complementing the traditional Sichuan peppercorn (). Other newcomers from the New World included
maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...
(corn), which largely replaced
millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets a ...
; white potatoes introduced by
Catholic missions Missionary work of the Catholic Church has often been undertaken outside the geographically defined parishes and dioceses by religious orders who have people and material resources to spare, and some of which specialized in missions. Eventually, ...
; and sweet potatoes. The population of Sichuan was cut by perhaps three quarters in the wars from the
Ming dynasty The Ming dynasty (), officially the Great Ming, was an Dynasties in Chinese history, imperial dynasty of China, ruling from 1368 to 1644 following the collapse of the Mongol Empire, Mongol-led Yuan dynasty. The Ming dynasty was the last ort ...
to the
Qing dynasty The Qing dynasty ( ), officially the Great Qing,, was a Manchu-led imperial dynasty of China and the last orthodox dynasty in Chinese history. It emerged from the Later Jin dynasty founded by the Jianzhou Jurchens, a Tungusic-speak ...
. Settlers from the adjacent
Hunan Province Hunan (, ; ) is a landlocked province of the People's Republic of China, part of the South Central China region. Located in the middle reaches of the Yangtze watershed, it borders the province-level divisions of Hubei to the north, Jiangxi to ...
brought their cooking styles with them. Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste." Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Sichuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food and snacks. Milder versions of Sichuan dishes remain a staple of
American Chinese cuisine American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from tho ...
. The superior natural resources of
Sichuan Province Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...
provided plenty natural resources for the development of cooking. The flow of
Yangtze river The Yangtze or Yangzi ( or ; ) is the longest river in Asia, the third-longest in the world, and the longest in the world to flow entirely within one country. It rises at Jari Hill in the Tanggula Mountains (Tibetan Plateau) and flows ...
(the third longest river in the world and the longest river in
China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slig ...
) through Sichuan Province sat the fundamental food materials, spices, and water resources.


Features

The complex topography of Sichuan Province, including its mountains, hills, plains, plateaus and the
Sichuan Basin The Sichuan Basin (), formerly transliterated as the Szechwan Basin, sometimes called the Red Basin, is a lowland region in southwestern China. It is surrounded by mountains on all sides and is drained by the upper Yangtze River and its tributar ...
, has shaped its food customs with versatile and distinct ingredients. Abundant rice and vegetables are produced from the fertile Sichuan Basin, whereas a wide variety of herbs, mushrooms and other fungi prosper in the highland regions. Pork is overwhelmingly the most common type of meat consumed. Beef is somewhat more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region. Sichuan cuisine also uses various
bovine Bovines (subfamily Bovinae) comprise a diverse group of 10 genera of medium to large-sized ungulates, including cattle, bison, African buffalo, water buffalos, and the four-horned and spiral-horned antelopes. The evolutionary relationship betwe ...
and
porcine The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Sus ...
organs as ingredients, such as intestine, arteries, head, tongue, skin and liver, in addition to other commonly used portions of the meat.
Rabbit meat Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit species ...
is also much more popular in Sichuan than elsewhere in China. It is estimated that the Sichuan Basin and Chongqing area are responsible for about 70 percent of China's total rabbit meat consumption. Yoghurt, which probably spread from India through Tibet in medieval times, is consumed among the
Han Chinese The Han Chinese () or Han people (), are an East Asian ethnic group native to China. They constitute the world's largest ethnic group, making up about 18% of the global population and consisting of various subgroups speaking distinctiv ...
. This is an unusual custom in other parts of the country. The salt produced from Sichuan salt springs and wells, unlike sea salt, does not contain iodine, which led to
goiter A goitre, or goiter, is a swelling in the neck resulting from an enlarged thyroid gland. A goitre can be associated with a thyroid that is not functioning properly. Worldwide, over 90% of goitre cases are caused by iodine deficiency. The term is ...
problems before the 20th century. Sichuan cuisine often contains food preserved through
pickling Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is cal ...
, salting and drying. Preserved dishes are generally served as spicy dishes with heavy application of chili oil. The most unique and important spice in Sichuan cuisine is the Sichuan pepper (). Sichuan peppercorn has an intense fragrant, citrus-like flavour and produces a "tingly-numbing" () sensation in the mouth. Other commonly used spices in Sichuan cuisine are
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
,
chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s, ginger and star anise. Sichuan hotpot, the most famous Chinese hotpot, is one of the representative dishes in Sichuan cuisine and famous for its numb and spicy taste. Broad bean chili paste () is one of the most important seasonings. It is an essential component to famous dishes such as Mapo tofu and double-cooked pork slices. Sichuan cuisine is the origin of several prominent sauces/flavours widely used in modern
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...
, including: * '' Yuxiang'' (魚香) * '' Mala'' (麻辣) * '' Guaiwei'' (怪味) Other examples of mixed flavor including spicy and hot ('' Mala),'' fish flavor ('' Yuxiang''), hot and sour, the five spices ('' Wuxiang;'' 五香), ginger juice, mashed
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
,
sweet and sour Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histor ...
, spice salt (''Jiaoyan''; 椒盐), dried
tangerine The tangerine is a type of citrus fruit that is orange in color. Its scientific name varies. It has been treated as a separate species under the name ''Citrus tangerina'' or ''Citrus'' × ''tangerina'', or treated as a variety of ''Citrus retic ...
or
orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower *Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum * ...
peel (''Chenpi''; 陈皮), burnt chili, pot-stewed fowl (''Lu''; 卤味), odd flavor (''Guaiwei''; 怪味), and other recombinations of these seasonings. Common preparation techniques in Sichuan cuisine include stir frying, steaming and
braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...
, but a complete list would include more than 20 distinct techniques.


Notable foods


See also

* Hunan cuisine * Chen Kenmin * Chen Kenichi * List of Chinese dishes


References


Further reading

*.
Internet Archive The Internet Archive is an American digital library with the stated mission of "universal access to all knowledge". It provides free public access to collections of digitized materials, including websites, software applications/games, music, ...
br>ONLINE
*Fuchsia Dunlop. ''Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.'' (New York: Norton, 2008). . The author's experience and observations, especially in Sichuan. *. Internet Archiv
ONLINE
* E. N. Anderson. "Sichuan (Szechuan) Cuisine," in Solomon H. Katz, William Woys Weaver. ''Encyclopedia of Food and Culture.'' (New York: Scribner, 2003; ). Vol I pp. 393–395. *Lu Yi, Du li. ''China Sichuan Cuisine (Chinese and English) Bilingual .'' Sichuan Publishing House of Science and Technology, 2010. . *Che Fu. ''Talk About Sichuan Flavor (Chinese Edition).'' Sichuan Literature & Art Publishing, 2011. .


External links

*
NPR National Public Radio (NPR, stylized in all lowercase) is an American privately and state funded nonprofit media organization headquartered in Washington, D.C., with its NPR West headquarters in Culver City, California. It differs from other ...
br>story on Sichuan cuisine and a cookbook about the cuisine
{{Authority control Regional cuisines of China