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Food from the Sichuan (or "Four Rivers") province is characteristic south-western Chinese food. Food throughout the western regions of China are liberal in their use of garlic, scallions, and chillies. It is by far the spiciest region of Chinese food available and very tasty. When prepared in a traditional manner, many of the dishes are very hot, although banquet dishes tend to be milder.

Sichuan food is distinguished by its hot peppery taste, while food from neighboring Hunan province is richer and a bit more oily, and may be either spicy and hot or sweet and sour. Chicken, pork, river fish, and shellfish are all popular items.

I have not personally experienced too much of this style, so I cannot provide commentary. If anyone here can do that, feel free to add it here.

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