About Sichuan Cuisine:
Sichuan has been known as the land of plenty since ancient times. As a unique style of food, Sichuan cuisine was already famous more than 800 years ago during the Southern Song Dynasty when Sichuan restaurants were opened in Lin'an, now called Hangzhou, its capital city.
The prevailing Sichuan food consists of popular dishes eaten by common people and characterized by pungent, hot, and salty flavors. Although Sichuan cuisine has only a short history, it has affected and even replaced more sumptuous dishes.
Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. When flavoring foods, sometimes two or more flavorings are combined, and sometimes a hot fire is used to concentrate the extract from the dish to increase the intensity of the flavor, preserve the primary taste of the dish, remove unpleasant flavors, and increase pleasant flavors. Sichuan cuisine tends to use quick-frying, quick stir-frying, and dry-braising. In quick-frying and quick stir-frying, the food is fried over a hot fire and stirred quickly without using another pan.
The raw materials for dry-braising are mostly fibrous foods like beef, radish, balsam, and kidney beans. These foods are cut into slivers, heated in an iron pot and stirred continuously. Flavorings are added when there is only oil left and the water has disappeared. When the dish is ready, it is dry, fragrant, crisp, and soft.
Sichuan cuisine also has many delicious snacks and desserts, such as Bangbang chicken, chicken with sesame paste, lantern shadow beef, husband and wife's pork lung slices, steamed beef, noodles with chilli sauce, and rice dumplings stuffed with sesame paste.
About Sichuan Cuisine >>
Phone: (02) 6162 1708
Fax : (02) 6162 1705
25 Childers St Canberra ACT 2600
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