Sichuan cuisine
Template:Short description Template:Use American English Template:Use mdy dates Template:Infobox Chinese Template:Cuisine of China
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Template:Zh, Standard Mandarin pronunciation: Template:IPAc-cmn)<ref>Template:Cite web</ref> 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.<ref>Template:Cite web</ref>
The four major substyles of Sichuanese cuisine include Shanghebang, Xiaohebang, Xiahebang, and Buddhist vegetarian style.Template:Sfnb Shanghebang is represented by Chengdu and Leshan; Xiaohebang by Zigong (which is also known for a genre of dishes called yanbangcai), Yibin, Luzhou, and Neijiang; and Xiahebang by Chongqing and Dazhou.
Sichuanese cuisine is renowned for fiery and bold tastes, particularly the pungency and spiciness resulting from liberal use of garlic and chilis, as well as the unique flavors of Sichuan (Szechuan) pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork.
UNESCO declared Chengdu, the capital of Sichuan Province, a city of gastronomy in 2011.<ref>Template:Cite web</ref>
History
Sichuan cuisine is thought to have originated during the Spring and Autumn period and the Warring States period, the beginning of Qin and Han dynasties, and the formation of classical Sichuan cuisine in Han and Jin dynasties. In the Tang and Song Dynasties, Sichuan cuisine was developed further, and Sichuan restaurants spread throughout Kaifeng and Lin'an. During the Song dynasty, Sichuan cuisine became an distinct cuisine.
During the Ming and Qing dynasties, Sichuan cuisine developed further until the foundation of the modern Republic of China. Modern Sichuan cuisine eventually formed the characteristics of "rich variety", and "strong taste and spicy".
Chili peppers were introduced into Sichuan and widely used in Sichuan cuisine during the Kangxi period, which was a watershed between ancient Sichuan cuisine and modern Sichuan cuisine. The book "Flower Mirror" written and published by Chen Xiuzi in 1688 states in volume five: "Pepper, a sea mad vine, commonly known as spicy eggplant……the most spicy, used by many people, very fine, winter moon to replace pepper."
In the Middle Ages, Sichuan welcomed Middle Eastern crops, such as broad beans, sesame and walnuts. Since the 16th century, the list of major crops in Sichuan has even been lengthened by New World newcomers. The chili pepper is native to Mexico, and likely arrived in Sichuan province from India or Macau, complementing the traditional Sichuan (Szechuan) peppercorns. Other newcomers from the New World included corn, which largely replaced millet; white potatoes introduced by Catholic missions; and sweet potatoes. The population of Sichuan was cut by about 75% in the wars from the Ming dynasty to the Qing dynasty. Settlers from the adjacent Hunan Province brought their cooking styles with them.<ref name="Anderson ">Template:Cite book</ref>
Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavors, and they are fond of hot and spicy taste." Most Sichuan dishes are spicy, although a typical meal includes nonspicy dishes to cool the palate. Sichuan cuisine is composed of seven basic tastes: sweet, sour, numbingly spicy, spicy, bitter, fragrant/aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popular foods, household-style food and snacks. Milder versions of Sichuan dishes remain a staple of American Chinese cuisine.<ref name=sz>Template:Cite book</ref><ref>Template:Cite web</ref>
Wang Dayu, in the Sichuan cuisine history strategy by the Committee on Literature and History of the CPPCC, considers Sichuan cuisine to be roughly divided into Chengdu Bang, Chongqing Bang, Dahe Bang, and Xiaohe Bang categories.<ref>Template:Cite web</ref>
Categories of Sichuan cuisine
Shanghe Gang Sichuan cuisine in Chengdu, and Leshan-centered areas in the west of Sichuan is characterized by being rich in seasoning and having a relatively light taste.<ref>Template:Cite web</ref> It often uses spicy bean paste and sugar for flavoring, and is the most widely known Sichuan cuisine.
Shanghe Bangchuan cuisine is based on traditional classical recipes. It has a mild taste and flavor while concentrating on premium dishes such as royal and official banquet dishes.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Xiaohe Bangchuan cuisine is centered on Zigong in southern Sichuan, and includes Yibin cuisine, Luzhou cuisine, and Neijiang cuisine, which are characterized by their rich tastes. Zigong Yanbang dishes are divided into three branches: salty commercial dishes, salty industrial dishes and hall dishes, with a spicy taste, Mala, and sweet and sour taste.<ref>Template:Cite web</ref>
Features
The complex topography of Sichuan Province, including its mountains, hills, plains, plateaus and the Sichuan Basin, has shaped its food customs with versatile and distinct ingredients.
Abundant rice and vegetables are produced from the fertile Sichuan Basin, whereas a wide variety of herbs, mushrooms and other fungi prosper in the highland regions. Pork is overwhelmingly the most common type of meat consumed.<ref name="Anderson" /> Beef is somewhat more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region.<ref>Template:Cite book</ref> Sichuan cuisine also uses various cow and pork offal as ingredients, including intestine, arteries, head, tongue, skin and liver. Rabbit meat is much more popular in Sichuan than elsewhere in China. It is estimated that the Sichuan Basin and Chongqing area are responsible for about 70 percent of China's total rabbit meat consumption.<ref name="geng">Template:Cite web</ref> The salt produced from Sichuan salt springs and wells does not contain iodine, which led to issues with goiter before the 20th century.<ref name="Anderson" />
Sichuan cuisine often contains food preserved through pickling, salting and drying. Preserved dishes are generally served as spicy dishes with heavy application of chili oil.
Ingredients
The most unique and important spice in Sichuan cuisine is the Sichuan (Szechuan) pepper (Template:Zh), which has an intense, fragrant citruslike taste and produces a notably distinct "numbingly spicy" (Template:Zh) sensation in the mouth. Other commonly used spices in Sichuan cuisine are garlic, chili peppers, ginger, and star anise.
Broad bean chili paste (Template:Zh) is another important seasoning.<ref name="Anderson" /> It is an essential component to famous dishes such as Mapo tofu and twice-cooked pork.
Sichuan cuisine is the origin of several prominent sauces/flavors widely used in modern Chinese cuisine, including:
Other examples of flavor combinations including spicy and hot (Mala), fish flavor (Yuxiang), hot and sour, the five spices (Wuxiang; 五香), ginger juice, mashed garlic, sweet and sour, spice salt (Jiaoyan; 椒鹽), dried tangerine or orange peel (Chenpi; 陳皮), burnt chili, pot-stewed fowl (Lu; 滷味), odd flavor (Guaiwei; 怪味), and other recombinations of these seasonings.<ref>Template:Cite journal</ref>
Notable foods
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Ants climbing a tree | 螞蟻上樹 | 蚂蚁上树 | mǎyǐ shàng shù | So called because the dish has bits of ground meat clinging to noodles, evoking an image of ants climbing a treeTemplate:Sfnb | |
| Bon bon chicken | 棒棒鷄 / 棒棒雞 | 棒棒鸡 | bàngbàng jī | Chicken mixed with dark, toasty sesame sauce. So-called from the sound of the cleavers being hammered into the chicken to shred it.Template:Sfnb | |
| Braised pork ribs with konjac | 魔芋燒排骨 | 魔芋烧排骨 | móyù shāo páigǔ | ||
| Chili oil wontons | 紅油抄手 | 红油抄手 | hóng yóu chāoshǒu | ||
| Dandan noodles | 擔擔麵 | 担担面 | dàndàn miàn | Originally a Chengdu street snack sold by men with "carrying poles" (dan).Template:Sfnb | |
| Dry chili chicken | 辣子雞 | 辣子鸡 | làzǐjī | ||
| Fish with pickled mustard greens | 酸菜魚 | 酸菜鱼 | suān cài yú | Shredded chicken breast, pork, or any other meat ingredients can be substituted for the fish fillets. | |
| Fragrant and spicy fish slices | 香辣魚片 | 香辣鱼片 | xiāng là yú piàn | ||
| Hot and sour noodles | 酸辣麵, 酸辣粉 | 酸辣面, 酸辣粉 | suān là miàn, suān là fěn | Typically a vegetarian noodle dish primarily made with brassica juncea, vinegar, hot oil, and soy sauce. It has different flavors such as sour, sweet, fragrant, spicy and salty. Commonly is for breakfast but also a popular street snack in Sichuan, Yunnan, and Hubei. | |
| Kung Pao beef tendon | 宮保牛筋 | 宫保牛筋 | gōngbǎo niú jīn | ||
| Kung Pao chicken | 宮保雞丁 | 宫保鸡丁 | gōngbǎo jīdīng | Beef or lamb can be substituted for the chicken. | |
| Mao xue wang | 毛血旺 | 毛血旺 | máo xuě wàng | Traditional dish from Chongqing made from pig's blood, tripe, duck's blood, ham and chicken gizzard. Beansprouts, chili, Sichuan peppercorn, sesame and other spices are often added as seasoning. | |
| Mapo tofu | 麻婆豆腐 | 麻婆豆腐 | mápó dòufǔ | Literally "pockmarked old woman's tofu". Spicy sauce similar to yuxiang ("in the style of fish") sauce.Template:Sfnb | |
| Sliced beef/beef tripe/ox tongue in chili sauce | 夫妻肺片 | 夫妻肺片 | fūqī fèipiàn | Literally "husband and wife lung pieces" | |
| Shredded chicken cold noodles | 雞絲涼麵 | 鸡丝凉面 | jī sī liáng miàn | ||
| Shredded pork in yuxiang sauce | 魚香肉絲 | 鱼香肉丝 | yúxiāng ròusī | Literally "sliced pork with fish aroma" | |
| Sichuan hotpot | 四川火鍋 | 四川火锅 | Sìchuān huǒguō | Sichuan hotpot, the most famous Chinese hotpot, is one of the representative dishes in Sichuan cuisine and famous for its numb and spicy taste.<ref>Template:Cite web</ref> The tradition may owe itself to the area's high humidity, whereby the locals eat spicy food to remove the moisture from their bodies.<ref>Template:Cite web</ref> | |
| Stir-fried green beans<ref>Template:Cite book</ref> | 乾煸四季豆 | 干煸四季豆 | gān biān sìjì dòu | Also known as "Dry Fried Green Beans",<ref>Template:Cite web</ref> "Dry Fried String Beans",<ref>Template:Cite book</ref> "Sichuan Style Green Beans",<ref>Template:Cite web</ref> "Szechuan Dry Fried Green Beans",<ref>Template:Cite web</ref> or "Spicy Green Beans"<ref>Template:Cite book</ref> | |
| Tea-smoked duck | 樟茶鴨 | 樟茶鸭 | zhāngchá yā | ||
| Three-pepper chicken | 三椒煸雞 | 三椒煸鸡 | sān jiāo biān jī | ||
| Twice-cooked pork | 回鍋肉 | 回锅肉 | huíguōròu | Literally "meat returning to the wok". Fresh pork is first boiled, then fried.Template:Sfnb | |
| Water-cooked meat | 水煮肉 | 水煮肉 | shuǐzhǔ ròu | ||
| Steamed sweet pork with sticky rice. | 甜燒白 | 甜烧白 | tián shāo bái | Fill mashed red beans into sliced pork belly and lay the pork on steamed sweet sticky rice. | |
| Fish-fragrant eggplant | 魚香茄子 | 鱼香茄子 | yúxiāng qiézi | Steamed eggplant in a sauce commonly used in cooking fishTemplate:Sfnb | |
| Shredded chicken salad | 涼拌雞絲 | 凉拌鸡丝 | liáng bàn jī sī | Shredded chicken mixed with spicy garlic sauce. | |
| Bo-bo chicken | 缽缽雞 | 钵钵鸡 | bǒbǒ jī | Chilled hotpot filled with vegetables and chicken on wooden sticks, different from Bon bon chicken. | |
| Mala duck tongue | 麻辣鴨舌 | 麻辣鸭舌 | málà yā shé | Duck tongues stir-fried with Sichuan pepper and chili | |
| Stir-fried chicken kidney | 爆炒腰花 | 爆炒腰花 | bàochǎo yāo huā | Stir-fried chicken kidney with pickled pepper sauce | |
| Sichuan signature barbecue | 川味燒烤 | 川味烧烤 | chuān wèi shāo kǎo | Barbecue with Sichuan pepper as seasoning | |
| Leshan douhua | 樂山豆腐腦 | 乐山豆腐脑 | lèshān dòu fǔ nǎo | Tender tofu with specially made sauce, originated from Leshan, Sichuan. | |
| Leng chi tu | 冷吃兔 | 冷吃兔 | lěng chī tù | Marinated spicy rabbit meat. | |
| Leng dan bei | 冷淡杯 | 冷淡杯 | lěng dàn bēi | Leng dan bei is a street food from Chengdu that has emerged in recent years. It consists of cold dishes that are served quickly.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> |
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See also
References
Sources
- Template:Citation. Internet Archive ONLINE
- Template:Citation. Internet Archive ONLINE.
Further reading
- Fuchsia Dunlop. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. (New York: Norton, 2008). Template:ISBN. The author's experience and observations, especially in Sichuan.
- E. N. Anderson. "Sichuan (Szechuan) Cuisine," in Solomon H. Katz, William Woys Weaver. Encyclopedia of Food and Culture. (New York: Scribner, 2003; Template:ISBN). Vol I pp. 393–395.
- Lu Yi, Du li. China Sichuan Cuisine (Chinese and English) Bilingual . Sichuan Publishing House of Science and Technology, 2010. Template:ISBN.
- Che Fu. Talk About Sichuan Flavor (Chinese Edition). Sichuan Literature & Art Publishing, 2011. Template:ISBN.
External links
Template:Sichuan cuisine Template:Cuisine Template:Sichuan topics Template:Lists of prepared foods Template:Authority control