Szechuan, or Sichuan, situated in the western interior of China, is famous for it's spicy and robust cuisine. The warm, humid climate and rugged landscape inspired the creation of sophisticated food-preservation techniques, such as salting, drying and smoking and explosive flavor combinations of hot, sour, sweet and spicy. Peppercorn, dried and pickled chili nuts are widely used in Sichuan.
I love the assertive flavors of Sichuanese cuisine. The food is truly a reflection of the geography ... hot and hotter. |
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![[Photo] Martin Yan](chefs_my_anecdote_headshot.jpg)
"I occasionally get a chance to visit Sichuan province. The culinary ingredients that I love most are chili and Sichuan peppercorn. Because of the hot weather and humidity, a lot of chili is used in Sichuan's cuisine. When preparing Sichuanese food be sure to use a tiny bit of Sichuan peppercorn and a tiny bit of chili to turn it up a notch and give your palette a kick. If you love hot and spicy, this cuisine is for you! Still, though chili is a very important ingredient, not every Sichuanese dish is burning hot and highly spiced. If you prefer less fiery food, you will find some dishes in this menu that are quite mild. " 
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