Sichuan Cuisine characteristics

Sichuan Province (四川 Si4 chuan1) is the west of China. Sichuan shares its geographical borders with Chongqing, Tibet, Qinghai, Gansu, Shaanxi, Guizhou and Yunnan municipalities, autonomous regions and provinces.

Capital: Chengdu

Other major cities: Bazhong, Dazhou, Deyang, Guang'an, Guangyuan, Leshan, Luzhou, Meishan, Mianyang, Nanchong, Neijiang, Panzhihua Suining, Ya'an, Yibin, Zigong, Ziyang.

Geographical conditions:

Mixed climate, from subtropical in the east to mountainous in the east. Rivers, mountains and fertile soil.

Main styles within Sichuan cuisine (四川菜 si4 chuan1 cai4 or 川菜 chuan1 cai4):

• Chengdu
• Chongqing
• Greater River (Yangtze)
• Lesser River (Jialing).

Local popular ingredients:

• Sichuan peppercorn
• Broths

Popular cooking methods:

• Pickling, salting, drying and smoking
• A part of all popular Chinese cooking techniques, braising with different types of broth with a special attention to preparation of these broths.

Cooking focus on:

• Colour, aroma, taste and presentation. Cutting methods and cooking methods