Sichuan cuisine

Sichuan cuisine
Kung Pao chicken
Chinese四川菜
Transcriptions
Standard Mandarin
Hanyu PinyinSìchuān cài
Chuan cuisine
Chinese川菜
Transcriptions
Standard Mandarin
Hanyu PinyinChuān cài
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See also
Geographic extent of Sichuan cuisine

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ)[1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.[2]

It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong (known for a genre of dishes called Yanbangcai), and Buddhist vegetarian style.[3]

UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking.[4]

  1. ^ "How can Sichuan cuisine break through three major problems if it wants to enter the international perspective?". 2023-11-18.
  2. ^ "Sichuan Cuisine History".
  3. ^ Dunlop (2003), p. 23-24.
  4. ^ UNESCO (2011). "Chengdu: UNESCO City of Gastronomy". UNESCO. Retrieved May 26, 2011.