Sichuan cuisine: main products, cooking features, photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sichuan cuisine comes from the province of the same name in western China. Considering it from the point of view of geographical location is at least not essential. She is loved not only by the locals, but is also popular in a number of foreign countries. Therefore, the culinary art of Sichuan belongs to both China and the whole world.

History of the development of traditions

The origins go back to the time of the existence of the ancient states of Shu and Ba. Sichuan cuisine was born from the interaction of their cultures. However, significant development and the process of formation occurred during the reign of generations of the Tang, Sui and Five Dynasties families. The culinary speci alties soon spread beyond the provinces as dishes were introduced to the capital city of Dongjin.

During the transition from the Ming to the Qing Dynasty, the menu of Sichuan cuisine included hot pepper, which was introduced from other regions and grown in this province as a condiment. By the way, the ingredient not only retained the tradition of impersonating the "preferredpiquancy" and "main special flavor", but also contributed to the development of the spice.

Main Features

Today, the cuisine of the Chinese province is famous for the use of a large number of products, a variety of flavors and a wide range. Only one phrase, sounding from the lips of gourmets: "Fragrance of Sichuan" - proof that the cuisine is recognized everywhere. It should be noted that despite the abundance of recipes, it is simply impossible to find a dish with the same organoleptic properties. The population treats cooking as an art, and in this case they do not tolerate repetition!

The main distinguishing feature of Sichuan cuisine is spice and pungency. The latter is especially worth highlighting. It is customary to fill any treat here with pepper. This not only gives a specific taste and improves the quality of other ingredients, but is also good for he alth. At least that's what the locals think. The climate in the province is very rainy, and pepper helps to remove excess moisture from the body.

Cooking Methods

Today, the menu has more than 4,000 desserts and dishes, which are conditionally divided into 5 categories:

1. Holiday.
2. Snacks.
3. Homemade food.
4. Dishes of local style.
5. National snacks with a special flavor.

There are more than 30 ways to prepare food in Sichuan cuisine. Some of them are used throughout China, but there are original methods, the secret of which is known only in the provinces. Mainmethods of heat treatment of products are considered:

• frying;
• stewing;
• home style cooking;
• simmer on low heat until the ingredients are completely dry.

However, with all the variety of technological methods, the set of seasonings and the products used remain unchanged.

Special Ingredients

Known throughout the world as the "land of abundance", Sichuan boasts a wide variety of cheeses. All year round, locals enjoy the freshness of bamboo shoots, the aromas of garlic buds, lotus roots, celery, spinach and water spinach. There are also various types of long-snouted catfish and freshwater fish.

Luzhou wine, Zizhong dried vegetables, Baoning vinegar, soy products, Neijiang sugar - all this and many more seasonings, wines form the basis of the culinary art of the province.

The locals treat pepper with special trepidation. This crop is grown at every step, and not one, but more than 30 varieties. What can you do, the people of the province outdid other people of China with their love for spicy seasoning.

Searing Szechuan Cuisine: Ma Po Do Fu

The only advice I would like to give before describing the cooking recipes, before drinking, be sure to prepare ice water and eat plenty of rice to soothe the burning tongue. It will be very hot!

Finely chop 3 cloves of garlic, the white part of a bunch of green onions andmix with 2 tsp. ground ginger. Fry the original ingredients in a small amount of sesame oil. After 30 seconds, add a spoonful of fermented black bean paste and half a teaspoon of ground hot pepper to the pan. Stir. Next, enter 300 g of minced pork. Fry until the meat ingredient is cooked. Cut 450 g of tofu into large cubes and add to the main mass. Stir gently. In a separate container, combine 150 ml of chicken broth, 2 tbsp. l. soy sauce and rice wine, 5 g sugar, 2 tsp. starch. Pour into the pan, stir and cook until thickened.

Finish with chopped green onions before serving.

Gong Bao Ji Ding

Gongbao chicken can be found on the menu of many Sichuan restaurants. The dish pleases with a palette of flavors: the perfect amount of hot peppers and a delicate sweet and sour sauce.

In one deep bowl, mix 2 tbsp. l. soy sauce, 1 tbsp. l. sesame oil and wine (cooking), as well as 1 tsp. vinegar. Add to this marinade, cut into small pieces of chicken fillet (300 g) and leave for 5 minutes. Pour a large amount of oil into the wok and fry the meat in it. After a couple of minutes, we take out the pieces and let the excess fat drain.

Drain the oil from the pan, reserving about 2 tbsp. l. In order, add one dried chili, after 30 seconds, a tablespoon of chopped ginger and garlic, and after a minute, send the chicken to them. With constant stirring of the ingredients, fry the dish for 1-2 minutes, then add the remaining marinade. After a minute, the dish can be served.

Chong Ching La Tzu Ji

Another Szechuan recipe that takes literally 20 minutes to make.

First, take one celery, chop it and s alt it. Pour a teaspoon of oil into a wok and heat to high. Fry the chicken fillet pieces for 5 minutes (three will be enough). Reduce the heat to medium and add 2 tsp to the meat. crushed Sichuan pepper, which can be replaced with chili. After 15 minutes, add the bean paste to taste and mix the ingredients thoroughly. Then carefully pour in 2 tsp. rice wine and one tablespoon less soy sauce. S alt to taste. Cook Chong Ching La Tzu Ji until the chicken is fragrant and dry. On average, this will take about 10-15 minutes. At the last stage, add the chopped celery at the beginning and simmer until soft. Remove from the heat, drizzle lightly with oil and serve with white rice as a side dish.

Where to try Szechuan cuisine in Moscow and St. Petersburg

Taste the dishes of the province offers a Chinese restaurant on Mira Avenue. Its owner and part-time chef is 35-year-old Shanghai resident Jimmy Lee, who modestly named the establishment after himself. In addition to Peking duck, guests are offered shark fin soup, pork with sweet and sour sauce, and Szechuan dishes that are completely unfamiliar to the capital's residents.

The interior of the institution is filled with the spirit and charm of Shanghai in the early 30s. The design is intertwined with a trendy Asian loft, where 1970s-style furniture and pop art pieces harmoniously coexist.

In St. Petersburg, a worthy place for tasting the cuisine of the Chinese province is the Sichuan restaurant on Nakhimova 20. The menu pleases the eye with variety. There are more than 100 dishes here, so everyone can choose what they like: steamed dim sums, juicy meats and spicy soups made from different types of peppers. And most importantly, in the institution you can try the real Ho Go (1800 rubles)!

Prices are pleasantly pleasing. For example, boiled fish in a spicy Sichuan sauce will cost about 1,000 rubles, sour and spicy vegetable soup with eggs - 380 rubles, and Szechuan bean curd - only 160 rubles.