Sichuan cuisine has a long history and it is very famous throughout the world. The cuisine was originated in ancient Ba and Shu states, and then widely developed during the Tang and Song Dynasties. Sichuan style includes the tastes of Chengdu, Chongqing and some other places in the province. The typical characteristics of the style are hot, spicy and sour, thus the tastes of dishes are very strong.
The strong chili taste is to stimulate the taste buds and appetite in hot and humid weather during summer, as well as to make people feel warmer during miserable winter in Sichuan Province. Well known Sichuan recipes are Sichuan beef and re-cooked pork, which is a dish of pork, cooked in boiled water, and then stir-fried in a very hot pan with cooking oil and put sauces on it finally. Cold noodles mixed with peanut sauce is a favorite snack in Chengdu and Chongqing, it can be served either spicy or not. Ma-Po bean curd is very mouth-watering that is commonly eaten with rice. It is mainly made of fine bean curd cut to small pieces and cooked with slices of pork and peppers and chilies. The taste of the dishes, of course, is very hot.
Apart from these four categories, there are some specialties in the northwest, e.g. the kebab and beef noodles in Gansu Province, dumpling banquet and rou jia mo (a kind of Chinese style sandwich that looks like a hamburger) in Xi'an and Xinjiang's lamb grill.
Fish-flavored Shredded Pork
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