Sichuan Cuisine characteristics

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Sichuan Province (四� 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�� si4 chuan1 cai4 or �� 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