奇速英语

Of the eight great traditions of Chinese cuisine, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of western China, Sichuan cuisine enjoys an international reputation for being spicy and flavorful. Yet the highly distinctive pungency (辛辣) is not its only characteristic. In fact, Sichuan cuisine has a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.

The origin of Sichuan cuisine can date back to the Qin and Han dynasties, and its recognition as a distinct regional system took place in the Han Dynasty. As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty when Sichuan restaurants were opened in Lin’an, now called Hangzhou, the capital. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. In the late Qing Dynasty around the 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation as Shandong, Guangdong, and Huaiyang cuisines.

Sichuan has many rainy or cloudy days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region’s warm and wet climate also requires complex food-preservation techniques, which include pickling, salting, drying, and smoking.

Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry (家禽), and freshwater fish and crayfish. Statistics show that there are more than 5,000 Sichuan dishes. Dishes typical of Sichuan are twice-cooked pork, Kung Pao Chicken, and fish-flavored pork slices. One of the popular dishes is Mapo Tofu, which was invented by a Chengdu chef’s wife over 100 years ago in the Qing Dynasty. It’s cooked over a low flame in a sauce that contains beef, chili, and pepper. When served, the tofu is tender, spicy, and appetizing.