Of the four major schools of China's culinary art, Sichuan cuisine is perhaps the most popular one. Sichuan cuisine is originated in Sichuan Province in the western part of China. It is world-known for its hot and pungent flavoring. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
The main characteristics of Sichuan Cuisine are as following:
Cooked with a wide variety of ingredients.
With different shapes and delicious tastes.
Famous for hot, spicy, sweet, salty, and tongue-numbing.
Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising.
The famous dishes of Sichuan cuisine are Twice Cooked Pork Slice, Spicy Diced Chicked with Peanuts, Fish-flavoured Pork Shreads and Pockmarked Women's Bean Curd as well.
