Sichuan-style cuisine originated in a culturally diverse region in the province of Sichuan in central China. This area of China came into its own culturally in the 15th century, at the end of the Shang Dynasty. However, the climate of the region also helped to create culinary traditions that originated in Sichuan Province and entered the field of international cuisine.
The province of Sichuan in the world is often hot and humid, which contributes to the need to prepare food in a very different way from other parts of China. Sichuan cuisine is mainly known for its hot and spicy dishes, but naturally tastes more in Sichuan cuisine than spices and sauces.
A general overview of culinary history and trends shows that, for the most part, fresh food supplies are unreliable in areas where spices are high and where the use of spices is traditionally mild. The hand was used. The Sichuan climate is conducive to rapid food spoilage. It has created essential food preservation methods that provide strong flavors such as pickling, pickling, drying and smoking, especially in the past. Therefore, spices are used to mask fewer flavors than fresh foods and to preserve them in ways that affect their natural taste. In addition to masking some flavors, the use of hot spices such as chilies is common in hot weather because the sweat they can produce is believed to cool the body.
Much of the spice in regional Chinese cuisine is based on five basic taste senses - sweet, sour, spicy, salty and bitter. The balance of these specific elements in a single dish or regional cuisine can vary according to need and desire, especially as it is influenced by climate, culture and food availability.
In Sichuan cuisine, a variety of ingredients and spices are used to create these original flavors. These include a variety of chilies, a variety of chilies, and Sichuan peppers, which are actually rhubarb, not black pepper, and in addition to their hot taste can cause a numbness effect. Sichuan peppers, also known as flower peppers and mountain peppers, are a traditional component of Chinese five-spice powder, or at least based on the most authentic versions of a combination of spices commonly found in regional Chinese cuisine. .
Other ingredients commonly used in Sichuan cuisine to create five basic flavors include a variety of sugars such as beetroot sugar and cane sugar, as well as local fruits for dessert. Sour pickle comes from vegetables and a variety of vinegar. Unique bitter melon is added to many dishes to provide a bitterness that complements other tastes. Other spices and flavors include dried orange peel, garlic, ******, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the region produces distinctive flavored salt that helps distinguish authentic Szechuan cuisine from other regional cuisines in China.
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