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Sichuan cuisine: what is it?

Sichuan cuisine: what is it?

Sichuan is called one of the types of traditional Chinese cuisine typical of Sichuan province. This cuisine originated during the Qin dynasty (221-207 BC). At that time, the province actively consumed mainly pork, poultry, tofu, fish and seafood, and, of course, rice and noodles, which are traditional for all Chinese provinces. Spices were actively used, thanks to which the dishes got a sharp, spicy or tart flavor.
During the Han dynasty (206 BC – 220 AD), a large number of immigrants from other provinces of China rushed into the prosperous kingdom of Shu, which was then in the place of Sichuan province. They brought here cucumbers and walnuts, red and soybeans, and more. It was during this period that cooking technologies were actively developed, and Szechuan cuisine known today throughout the world is being formed.
Today, such dishes as pork with fish aroma or Sichuan soup in a pot are known all over the world. You can list for a very long time – the menu of the kitchen is varied. They say about him – “a hundred dishes – a hundred different tastes.”
In any restaurant of the Sichuan Forge, you will be offered 10 classic dishes:
四川 火锅 – traditional potted pottage;
回锅肉 – pork stewed twice;
鱼香 肉丝 – meat with fish flavor (pork);
水煮 鱼 – spicy and spicy boiled fish;
水煮肉片 – boiled meat pieces;
麻 婆 豆腐 – daufu pockmarked aunt,
酸菜 鱼 – fish cooked with pickled vegetables;
辣子 鸡 – chicken with hot pepper,
宫保鸡丁 – chicken gunbao,
毛血旺 – meat and liver slices in spicy sauce.
There are also more exotic dishes, for example, 夫妻肺片 (sliced ​​from the lung mass). There is also rice with minced meat, and much more. The main thing to remember. Sichuan cuisine – it is almost always spicy dishes. And a newcomer cannot even overcome one of them. But the amazing taste is worth it.