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Written by Admin
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Thursday, 22 April 2010 11:05 |
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Szechuan is the Chicken Version of Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilies and "numb" or "tingling" flavor of the Sichuan peppercorn. Although the region is now romanticized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. Szechuan cooking often utilizes ingredients that are pickled prior to cooking, this and the flavoring of dish will vary from region to region.Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns with a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. meal can be prepared by using one of three methods, braising, stir-fry, or Steaming.
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