Sichuan Cuisine or Szechuan Cuisine (川菜, pinyin: chuān cài), originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful. Cantonese cuisine (Chinese: 粵菜; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... American Chinese cuisine (什碎館 or 雜碎館) is a unique style of cooking served by Chinese restaurants in the United States and Canada. ... Buddhist cuisine is known as 齋菜 (pinyin: zhāi ca ) among Chinese. ... Chiuchow cuisine or Teochew cuisine [[Chiuchow is the Cantonese pronunciation of the Chinese characters 潮州。In Southeast Asia where a large number of ethnic Chinese are of Chaozhou descent,the term Teochew, the pronuciation of the same Chinese characters in the Chaozhou dialect, is more commonly used. ... Hakka people are migratory tribes of ethnic Han people originated from central China. ... Hong Kong-style western cuisine (西餐, sai chaan, lit. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Mandarin cuisine or Beijing cuisine (Chinese: 京菜; pinyin: ) is a cooking style in Beijing, China. ... Also known as Dong Bei (Dong = East, Bei = North in Mandarin) cuisine, the food of Northern China relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Cuisine Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... Pinyin (拼音, pÄ«nyÄ«n) literally means join (together) sounds (a less literal translation being phoneticize, spell or transcription) in Chinese and usually refers to HànyÇ” PÄ«nyÄ«n (汉语拼音, literal meaning: Han language pinyin), which is a system of romanization (phonetic notation and transliteration to roman script) for Standard Mandarin. ... Sichuan (Chinese: 四川; pinyin: ; Wade-Giles: Ssu-ch`uan; non-standard transliteration: Szechwan) is a province in central-western China with its capital at Chengdu. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ...

Some well-known Sichuan dishes include Kung pao chicken and Twice Cooked Pork. Although many Szechuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as Tea Smoked Duck. Kung Pao chicken (Chinese: 宮爆雞丁 or 宮保雞丁 Pinyin: gōngbăo jīdīng ) is a classic dish in Szechuan cuisine (or Sichuan cuisine; Chinese: 川菜), originating in the Sichuan province (四川省) in the western part of China. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ...

What many do not realize is that the chili pepper, a common ingredient in Sichuan cuisine (often used unseeded), was only introduced to China following Columbus's discovery of the New World. Chili peppers were perhaps introduced to the remote Sichuan province by Western missionaries. Previous Sichuan cuisine was not completely without spice, however. Sichuan pepper, or "numbing pepper" is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Sichuan food to this day. The reason for this emphasis on spice may derive from the region's warm, humid climate. This climate also necessitates sophisticated food-preservation techniques which include pickling, salting, drying and smoking. The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Christopher Columbus For information about the film director, see the article on Chris Columbus. ... Carte dAmérique, Guillaume Delisle, c. ... Species Zanthoxylum piperitum Zanthoxylum sancho Zanthoxylum simulans The Sichuan peppercorn (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and some other species in the genus Zanthoxylum) is not a member of the pepper family. ... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Salting is the preparation of food with salt. ... Drying is a method of food preservation that works by removing water, which is required for decay and the growth of microorganisms. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire. ...

Common preparation techniques in Szechuan cuisine include stir frying, steaming and basting. Beef is more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a rich gravy. Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... Steaming is cooking by steam. ... Beef is meat obtained from a bovine. ... Binomial name Bos taurus Linnaeus, 1758 Cattle are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ...

Some common Szechuan dishes include:

• Chengdu Chicken
• Kung pao chicken (宮保雞丁)
• Tea Smoked Duck (樟茶鴨)
• Twice Cooked Pork (回鍋肉)
• Mapo dofu (麻婆豆腐)
• Sichuan Hotpot
• Fuqi Feipian
• Xue Zhou Yu

See also: Chinese Cuisine Hunan cuisine Cantonese cuisine Cooking Kung Pao chicken (Chinese: 宮爆雞丁 or 宮保雞丁 Pinyin: gōngbăo jÄ«dÄ«ng ) is a classic dish in Szechuan cuisine (or Sichuan cuisine; Chinese: 川菜), originating in the Sichuan province (四川省) in the western part of China. ... Mapo doufu (麻婆豆腐）; pinyin: Mápó dòufǔ) is a popular Chinese dish from the Szechuan province. ... Fuqi Feipian (夫妻肺片, literally Married Couples Slices of Lung) is a popular Sichuan dish - often served cold - which is made of thinly-sliced beef, beef lung/stomach/tongue (the latter two are more common in the US), and a generous amount of spices, including Szechuan pepper. ... Wikibooks Cookbook has more about this subject: Chinese cuisine China has one of the richest culinary heritages on Earth. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... Cantonese cuisine (Chinese: 粵菜; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ... Cooking is the act of preparing food for consumption. ...