What is Szechuan's kitchen?
Szechuan Cuisine is a style of regional Chinese food that is common to the province of Szechuan in southwestern China. Szechuan can also be written by Sichuan or Szechwan and his kitchen is now popular in restaurants around the world. The Szechuan cuisine is known for its pungent, spicy flavors. The vinegar that is used in winter to preserve meat and vegetables is also an important component of taste. Mixing frying, steaming and stewing are the most common techniques used in the preparation of the Szechuan cuisine.
szechuan province gets its name from four tributaries of the Yangtze River: min, tuo, fou and imprisonment. The surrounding mountain belts form a large pan, which is well irrigated by four rivers and provides good conditions for growing rice. There are many regional cuisines in the Szechuan province, including Chengdu, Zidong and Chongqing. Vegetarian cuisine preferred by Buddhists is another type of kitchen Szechuane.
FIERY chili peppers and szechuan peppersrns add characteristicou spice to Szechuan cuisine. Other distinctive aromatic agents include ginger, garlic and sesame oil. Starbled anise is used as a spice in many foods szechuan and peanuts are also a common part. Soy sauce, chili garlic sauce and salty, spicy black bean sauce known as Doubanjiang are often used to flavor Szechuan cuisine.
szechuan beef, fried with red chili pepper and soy sauce, may be the best known meal Szechuan Cuisine. Spicy kung chicken Kung Pao with chopped vegetables and peanuts is another favorite of Szechuan. Twice cooked pork, tea smoked duck and ma-poop in black bean sauces are also included in many Ssechuan offers.
By 1997, Chongqing, one of the four Chinese provincial municipalities, was part of the province of Szechuan. The Chongqing kitchen is known not only for all the kindness of szechuanites butAlso for one of his own. Chongqing is known for its fire pots, which have a boiler of boiled broth served with mines and seafood. Dinner cooks skewers in a spicy broth, which is used to cook vegetables and noodles for salt soup at the end of the meal.
szechuan kitchen is also known for three distinctive sauces. Yuxiang sauce is made of mixed fried ginger, garlic and leek in combination with black beans Doubanjiang. Guaiwei sauce is a combination of sesame oil, rice vinegar and soy sauce spiced in the Szechuan pepper. Mala sauce is also made of doubianjiang, spiced with chili peppers, szechuan pepper and garlic.