Sichuan Food - Revision history

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← Older revision		Revision as of 00:52, 22 September 2026
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	* [[Yuxiang Shredded Pork]] — "fish-fragrant" shredded pork (no fish; classic seasoning mix)		* [[Yuxiang Shredded Pork]] — "fish-fragrant" shredded pork (no fish; classic seasoning mix)
	* [[Laziji]] — dry-fried chicken with dried chilies		* [[Laziji]] — dry-fried chicken with dried chilies
			* [[Suan Cai Yu]] — fish fillets in pickled mustard-green broth (sour-spicy)
	* [[Pixian Doubanjiang]] / [[Doubanjiang]] — fermented chili bean paste, the "soul" of many Sichuan dishes		* [[Pixian Doubanjiang]] / [[Doubanjiang]] — fermented chili bean paste, the "soul" of many Sichuan dishes

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	== See also ==		== See also ==

			* [[Suan Cai Yu]]
	* [[Chinese Food Map]]		* [[Chinese Food Map]]
	* [[Chongqing Food]]		* [[Chongqing Food]]

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[CFWK] Add Commons lead image (Sichuan cuisine dishes.jpg, CC BY-SA 3.0)

← Older revision		Revision as of 18:36, 21 September 2026
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			[[File:Sichuan cuisine dishes.jpg\|thumb\|right\|300px\|Sichuan cuisine dishes]]
	'''Sichuan Food''' (also called '''Sichuan cuisine''' or '''Chuan cuisine'''; Chinese: 川菜; pinyin: Chuāncài) is one of the [[Chinese Food Map\|Eight Great Cuisines of China]]. Centered on Sichuan Province and closely related to neighboring Chongqing cooking, it is known worldwide for bold, layered flavors—especially chili heat balanced with the citrusy numbness of Sichuan peppercorn (花椒).		'''Sichuan Food''' (also called '''Sichuan cuisine''' or '''Chuan cuisine'''; Chinese: 川菜; pinyin: Chuāncài) is one of the [[Chinese Food Map\|Eight Great Cuisines of China]]. Centered on Sichuan Province and closely related to neighboring Chongqing cooking, it is known worldwide for bold, layered flavors—especially chili heat balanced with the citrusy numbness of Sichuan peppercorn (花椒).

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← Older revision		Revision as of 11:00, 21 September 2026
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	== Introduction ==		== Introduction ==

	Sichuan cuisine developed in the humid basin of southwestern China, where spicy and aromatic seasonings help stimulate appetite. Over centuries it absorbed ingredients and techniques from inland trade routes and later from New World crops such as chili peppers. Today Sichuan Food is among the most popular Chinese regional styles both inside China and abroad, ranging from refined banquet dishes to street snacks and communal hot pot.		Sichuan cuisine developed in the humid basin of southwestern China, where spicy and aromatic seasonings help stimulate appetite. Over centuries it absorbed ingredients and techniques from inland trade routes and later from New World crops such as chili peppers. Today Sichuan Food is among the most popular Chinese regional styles both inside China and abroad, ranging from refined banquet dishes to street snacks and communal hot pot.<ref name="wp">[https://en.wikipedia.org/wiki/Sichuan_cuisine English Wikipedia]</ref>

	== Characteristics ==		== Characteristics ==

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	* [[Sichuan Boiled Fish]] — fish fillets poached in spicy, numbing broth		* [[Sichuan Boiled Fish]] — fish fillets poached in spicy, numbing broth
	* [[Dan Dan Noodles]] — noodles with minced pork and chili sauce		* [[Dan Dan Noodles]] — noodles with minced pork and chili sauce
	* [[Twice cooked pork]] — twice-cooked pork belly with doubanjiang and vegetables		* [[Twice cooked pork]] — twice-cooked pork belly with [[Doubanjiang\|doubanjiang]] and vegetables
	* [[Yuxiang Shredded Pork]] — "fish-fragrant" shredded pork (no fish; classic seasoning mix)		* [[Yuxiang Shredded Pork]] — "fish-fragrant" shredded pork (no fish; classic seasoning mix)
	* [[Laziji]] — dry-fried chicken with dried chilies		* [[Laziji]] — dry-fried chicken with dried chilies
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	== Seasonings ==		== Seasonings ==

	Key pantry items include [[Pixian Doubanjiang]] (Pixian chili bean paste), [[Doubanjiang]], Sichuan peppercorn, dried chilies, chili oil, Chinese black vinegar, fermented black beans, garlic, ginger, and scallion. Many famous "compound flavors" (复合味) are built by combining these rather than relying on a single spice.		Key pantry items include [[Pixian Doubanjiang]] ([[Pixian Doubanjiang\|Pixian chili bean paste]]), [[Doubanjiang]], Sichuan peppercorn, dried chilies, chili oil, Chinese black vinegar, fermented black beans, garlic, ginger, and scallion. Many famous "compound flavors" (复合味) are built by combining these rather than relying on a single spice.

	== See also ==		== See also ==
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	* [[Chongqing Food]]		* [[Chongqing Food]]
	* [[Types Of Taste]]		* [[Types Of Taste]]
			* [[Chong Qing Hot Pot]]
			* [[Dan Dan Noodles]]
			* [[Doubanjiang]]
			* [[Fuqi Feipian]]
			* [[Kung Pao Chicken]]

			== References ==

			{{reflist}}

Admin: [CFWK] Create Sichuan Food regional overview for Food Map

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[CFWK] Create Sichuan Food regional overview for Food Map

New page

{{#seo:
|title=Sichuan Food (Sichuan Cuisine / Chuan Cuisine 川菜) - Chinese Food Wiki
|keywords=Sichuan Food,Sichuan Cuisine,Chuan Cuisine,川菜,Sichuan dishes
|description=Sichuan Food, also known as Sichuan cuisine or Chuan cuisine (川菜), is one of China's Eight Great Cuisines, famous for bold flavors, chili heat, and the numbing spice of Sichuan peppercorn.
}}

'''Sichuan Food''' (also called '''Sichuan cuisine''' or '''Chuan cuisine'''; Chinese: 川菜; pinyin: Chuāncài) is one of the [[Chinese Food Map|Eight Great Cuisines of China]]. Centered on Sichuan Province and closely related to neighboring Chongqing cooking, it is known worldwide for bold, layered flavors—especially chili heat balanced with the citrusy numbness of Sichuan peppercorn (花椒).

== Introduction ==

Sichuan cuisine developed in the humid basin of southwestern China, where spicy and aromatic seasonings help stimulate appetite. Over centuries it absorbed ingredients and techniques from inland trade routes and later from New World crops such as chili peppers. Today Sichuan Food is among the most popular Chinese regional styles both inside China and abroad, ranging from refined banquet dishes to street snacks and communal hot pot.

== Characteristics ==

* '''Málà (麻辣)''' — numbing (Sichuan pepper) plus chili heat
* '''Complex seasoning''' — fermented bean pastes, vinegar, garlic, ginger, and aromatic oils create many named flavor profiles (e.g. fish-fragrant, strange-flavor)
* '''Wide technique range''' — stir-frying, dry-frying, braising, boiling in chili oil broth, and cold dressings
* '''Balance''' — heat is usually paired with fragrance, acidity, or sweetness rather than pure chili burn

== Famous dishes ==

* [[Sichuan Hot Pot]] — Chengdu-style communal hot pot with peppery, fragrant broth
* [[Chongqing Hot Pot]] / [[Chong Qing Hot Pot]] — Chongqing's intensely spicy hot pot style
* [[Mapo Tofu]] — soft tofu in spicy bean-paste sauce with minced meat
* [[Kung Pao Chicken]] — diced chicken with peanuts in a sweet-savory chili sauce
* [[Fuqi Feipian]] — cold dressed beef and offal slices in chili oil
* [[Mao Cai]] — individual pot of vegetables and meats in spicy broth
* [[Malatang]] — choose-your-own skewers or ingredients cooked in mala broth
* [[Sichuan Boiled Beef]] — tender beef slices in a bright red chili oil broth
* [[Sichuan Boiled Fish]] — fish fillets poached in spicy, numbing broth
* [[Dan Dan Noodles]] — noodles with minced pork and chili sauce
* [[Twice cooked pork]] — twice-cooked pork belly with doubanjiang and vegetables
* [[Yuxiang Shredded Pork]] — "fish-fragrant" shredded pork (no fish; classic seasoning mix)
* [[Laziji]] — dry-fried chicken with dried chilies
* [[Pixian Doubanjiang]] / [[Doubanjiang]] — fermented chili bean paste, the "soul" of many Sichuan dishes

== Seasonings ==

Key pantry items include [[Pixian Doubanjiang]] (Pixian chili bean paste), [[Doubanjiang]], Sichuan peppercorn, dried chilies, chili oil, Chinese black vinegar, fermented black beans, garlic, ginger, and scallion. Many famous "compound flavors" (复合味) are built by combining these rather than relying on a single spice.

== See also ==

* [[Chinese Food Map]]
* [[Chongqing Food]]
* [[Types Of Taste]]