China (West) - Sichuan

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.

"If you think Mexican or Thai food is hot, try Sichuan's blistering fare! Sichuan Chefs really know how to work their chili ... not just for heat, but also for fragrance. Here, you'll find hundreds of chili varieties: from fresh to dried to pickled. And spices, spices and more spices! Sichuan boasts the most aromatic markets in China.

Known as China's rice bowl, Sichuan provides a staple with little competition. So its residents lead leisurely lives and pay a lot of attention to their food. The food-preservation techniques inspired by the muggy climate have resulted in fantastic regional creations like Tea Smoked Duck or Salmon, which today, everyone can enjoy."

Appetizers
Sesame Balls with Duck
Honey Glazed Chicken Wings

Soup
Seafood Trio in Spicy Broth

Entrees
Sichuan-Style Smoked Salmon
Spicy Eggplant in Basil Leaves

Dessert
Yan's Warm Peanut Dessert Soup

Asian Eggplant

Hoisin Sauce

Wok-Smoking