The Sichuan basin, enclosed by mountains, is the geographical center of China and one of the most fertile regions. The region is far from the sea, many foods are salted, dried, smoked or spicy (pepper) for their conservation, which gives a very characteristic kitchen.
This is the spiciest food in China (even though they say the same thing that Hunan). The aromas are more pronounced garlic, fennel, coriander, star anise, allspice and black pepper.
Cooking a braised and smoking are typical methods of preparation. Frog legs, duck smoked with tea leaves, the prawns with garlic and salt, tofu (soybean curd cheese) spicy, Szechuan dishes are very popular. The most famous dish is the spicy chicken with peanuts.
- The Sichuan Food (tripsinchina.wordpress.com)
- The Wine Cellar: Restoring true Sichuan at How Lee in Squirrel Hill leads to strong pairings (triblive.com)
- The Eight Most Popular Chinese Dishes (theepochtimes.com)