川菜Sichuan Cuisine

SichuanCuisine#Chapter1SummarySichuanprovinceknownasthe“LandofAbundance”（天府之国）isaplaceblessedwithrichresources,talentedpeopleandprosperity.SichuancuisineisoneofthemostfamouscuisinesinChinaevenintheworld.AsaSichuannese,it’smyhonorandprivilegetointroducemyhometown’scuisinetoallofyou.Sichuancuisinenotonlyhasmanydelicioussnacksanddesserts,suchassteamedbeef,cakebakedwitheggsbutalsohasmanyuniquecuisinessuchasMapotofu,boiledbeef,Bangbangchicken.#ThereasonthatSichuanfoodisfamousforitsflavors,andalmosteverySichuandishhasitsownuniquetaste.ThisisbecausemanyseasoningsareproducedinSichuanProvincesuchasthehotpepperandSichuanpepper.ItissaidthatthehotpepperwasintroducedintoChinafromSouthAmericaattheendofthe17thcentury.OnceitcametoSichuan,itbecameapopularflavoring.Sichuanhashighhumidity.itsclimateisrainyandovercast.Becausehotpepperhelpsreduceinternaldampnessitisusedfrequentlyindishes.ConsequentlyhotdishesbecomenormalinSichuancuisine.#Inmyopinion,inthepast,Beijingcuisinewasmainlyforofficialsandnobility.Huai-Yangcuisinewasmainlyforrichtraders.andJiangsuandZhejiangcuisinewasmainlyforliterati.comparedwiththesecuisines,SichuancuisinewascommonfoodformostpeopleinthesouthenwestofChinaespeciallyforitsgoingwellwithrice.#WewillintroducesomeoftypicalSichuandishesinchaptertwoasfollow:Sichuanhotpot,KungPaochicken,WaterBoiledBeefandMapodoufu.#HotpotChapter2TypicalDishes#KungPaochickenThefirstparagraph:repairofKungPaochickenThesecondparagraph:cookingofKungPaochickenThethirdparagraph:thepopularofKungPaochickenChapter2TypicalDishesKungPaochicken#KungPaochickentheoriginalSichuanversionofKungPaochicken,useschickenasitsprimaryingredient.Inthisauthenticoriginalversion,dicedchickenistypicallymixedwithapre-preparedmarinade.ThewokisseasonedandthenthechilliesandSichuanpeppercornsareflashfriedtoaddfragrancetotheoil.Thenthechickenisstirfriedandvegetables,alongwithpeanuts,areadded.Shaoxingwineisusedtoenhanceflavorinthemarinade.Chapter2TypicalDishesrepair#KungPaochickenFresh,moist,unroastedpeanutsorcashewnutsareoftenusedinsteadoftheirpre-roastedversions.Insuchsituations,thepeanutsorcashewnutsaredroppedintothehotoilonthebottomofthewokfirst,thendeepfrieduntilgoldenbrownbeforetheotheringredientsareadded.Chapter2TypicalDishesrepair#KungPaochickenInSichuan,orwhenpreparingauthenticgōngbǎojīdīng,onlySichuan-stylechilissuchascháotiānjiāo(朝天椒)orqīxīngjiāo(七星椒)areused.Smaller,thinnerSichuanesevarietiesmayalsobeused.Chapter2TypicalDishesrepair#KungPaochickenThemostimportantcomponentofthedishishandfulsoftheSichuanpeppercorns(花椒,pinyin:huājiāo).Itisthesepeppercornsthatgiveauthenticgōngbǎojīdīngitsdistinctivenumbingflavor.Useofmálàwèixíng(痲辣味型),orhotandnumbingflavor,isatypicalelementofSichuancooking.Sichuanpeppercorns,alongwithredchilis,arethekeycomponentsofmálàwèixínChapter2TypicalDishesrepair#KungPaochickentwohunredgramsofdicedchicken,fiftygramsofcookedpeanut，oneegg，tengramsofslicedofgarlic,tengramsofchopedofginger,tengramsofshredofchivesChapter2TypicalDishesrepair——materialKungPaochicken#KungPaochickenfivegramsofredchili，twogramsofpeanut，twogramsofpeppercorns，tencubiccentimeterofsauce,fiveccofsugar,tenccofvinegar,fiveccofyellowricewine,twogramsofsalt,threeccofoilChapter2TypicalDishesrepair——spicesKungPaochickenKungPaochicken#KungPaochickencatchdicedchickenputinbowl,tossedwithyellowricewine,saltandeggChapter2TypicalDishescookingKungPaochicken#KungPaochickenputthreehundredccoilintopot,boiledtwominute,thencatchdicedchickenputinpot,deep-fryoffiveminutes,thenloadindishChapter2TypicalDishescookingKungPaochicken#KungPaochickentwentyccoilstaypot,putinpeppercornsandredchilideep-fryofoneminute,andthenputindicedchickenChapter2TypicalDishescookingKungPaochicken#KungPaochickenputinspicesandcookedpeanut,regularstir-fryandtossedoffiveminute,thenloadindishChapter2TypicalDishescookingKungPaochicken#KungPaochickenInordertoprepareWestern-styleKungPaochicken,bitsofdicedrawchickenaremarinated,thendustedwithcornstarch,andthenaChinesewokisheatedonahighflame,withoutoil,untilitisquitehot.Aswishoftheladlespreadsacoupleofteaspoonsofpeanutoil,thenthechickenisflashfriedinthehotoiltobringouttheflavorofveryslightlycharredorgrilledmeat,butnotsolongthatitlosesitsjuicesortenderness.Next,gratedgarlicandthevegetablesareadded,followedbyChinesericewine,alongwithasweetsauce.Atinydrizzleofsesameoilprovidesthetang,peanutsareadded,andthedishisreadyinaboutoneandahalfminutes,fromthetimetheoilfirsthitsthewok.Chapter2TypicalDishesPopularinformation#KungPaochickenKungPaochickenisaverypopularstapleofNorthAmericanSichuan-styleChineserestaurants,andmanyrecommendusingitasameasureoftheskillsofachef.WhereastheoriginalChineseversionofthedishincludesSichuanpeppercornsasanintegralingredient,theWesternversiondoesnot.From1968until2005itwasillegaltoimportSichuanpeppercornsintotheUnitedStates.Theywereviewedaspotentialcarriersofcitruscanker,atreediseasethatcanpotentiallyharmcitruscrops.Thebanhasnowbeenliftedinlightofnewprocessingmethods.However,the37-yearbanresultedinadistinctAmericanver