Szechuan is the cuisine of Sichuan, which is a culturally diverse region of China.This sub cuisine is known for its rich customary flavor which is influenced by the climate of the place. The food here mainly consists of hot and spicy dishes and is known all over the world for its bold flavors. Garlic and chili peppers are the two major ingredients used in all Szechuan preparations. The cuisine is also known as Szechwan or Sichuan. Kung pao chicken with Szechuan noodles or rice is popular in almost all the cuisines of the world.
Historical And Cultural Influences On Szechuan Cuisine
The Szechuan cuisine reflects the food culture of Sichuan. The climate of this place is known to be hot and humid and this is one of the reasons that why the food prepared in this region is different from the food in rest of China. Also, as the history reveals, this region came under the area where the e fresh food supply was deficient and thus the spices here were used to maximum. Also, food is more prone to spoilage in the Sichuan area and thus many food preserving techniques are used here. Some of them being salting, drying, smoking and pickling. The culinary trend and history also indicates that the usage of chili peppers in this region was not only to mask the food but also because the consumption of such spices results in sweating and leads to cooling of the body.
Ingredients Commonly Used In Szechuan Cuisine
The taste sensations of Szechuan foods are derived through a number of ingredients and spices. Some of them are-
Cooking Methods Adopted by Szechuan Cuisine
Szechwan cuisine often consists of foods conserved through marinating, salting, and drying. The common cooking methods adopted by Szechuan chefs are stir frying, steaming, roasting, simmering and braising. These methods help in infusing amazing taste and wonderful aromas in Szechuan foods.
Traditional Szechuan Cuisine Recipes
Szechuan Recipes Popular in Foreign cClture
Popular Chefs Of Szechuan Cuisine
Chen Kenmin and his son Chen Kenichi are the two popular chefs of Szechuan cuisine. Chen Kenmin is known as the father of Chinese Szechwan cooking and he was the one who introduced "Prawns in Chili Sauce" and "Mapo doufu" in this cuisine. Chen Kenichi was the Iron chef Chinese on television series “Iron chef”.