Sichuan Cuisine
Cuisines of China
Cantonese Cuisine(Yue Cuisine)
Hong Kong Cuisine |
Sichuan cuisine enjoys a time-honored history and is well-reputed home and abroad. Represented by the local dishes of Chengdu and Chongqing, Sichuan cuisine is particular about ingredients, unified in standard, distinctive in arrangement, and vivid in coordination. Sichuan cuisine features spicy, tongue-numbing, savory, delicious, oily and heavily seasoned flavor, using a lot of capsicum, prickly ash, pepper as well as fresh ginger. From high-class banquet to ordinary meal, from street snack to home-made dishes, Sichuan cuisines is diversified in variety, novel in style, and elaborate in cooking. |
PRINTER FRIENDLY
Photo Gallery
-
Diced chicken with chili. -
two-tone color Fish head -
Bean curd shaped like a magpie -
Bean curd with minced pork in. -
Stewed thin beef slices -
Fish-flavored shredded pork -
Sticky rice ball shines like. -
Fish-flavored shredded beef -
Braised sparerib with potato -
Shredded chicken -
Braised pork with brawn sauce. -
Diced chicken with chili and. -
Cashew shrimp -
Dry-fried shredded beef -
Fried pork slices with salted. -
Steamed beef with glutinous. -
Spicy wonton in red oil -
Stir-fried sheep liver with. -
Dry-fried green beans -
Eggplant in brown sauce -
Steamed pork in lotus leaf -
Sesame sauce in rice ball -
Fried chicken with pickled. -
Pingxiang donkey meat -
Pork bean flower -
Hechuan pork slices -
Spiced fish stew -
Duck with Chinese caterpillar. -
Duck blood in chili sauce -
Sautéed vermicelli with. -
Twice cooked pork slices -
Sliced pork with crispy rice -
Poached sliced pork in hot. -
Braised pork with sweet and. -
Poached sliced beef in hot. -
Fish-flavored eggplant -
Stir-fried pork with green. -
Boatman Clarion Fish
