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History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chiuchow Guangxi E (Hubei) Gan (Jiangxi) Hainan Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Macanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Taiwanese Thai Chinese
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Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜 or 川菜) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled Szechuan in the West. Translated, Sichuan means "Four Rivers". The four styles are separated by location: Chengdu, Chongqing, the Greater River (Yangtze), and the Lesser River (Jialing). The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ... 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. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Chinese Islamic cuisine is cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... Cuisines in Taiwan (Traditional Chinese: ; Simplified Chinese: ; pinyin: ) have several variations. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Chinese cuisine (Chinese: 中國菜) is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ...   (Chinese: ; pinyin: ; Wade-Giles: SzÅ­4-chuan1; Postal map spelling: Szechwan and Szechuan) is a province in the central-western China with its capital at Chengdu. ... Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice. ... Languages can be romanized in a variety of ways, as shown here with Mandarin Chinese In linguistics, romanization (or Latinization, also spelled romanisation or Latinisation) is the representation of a word or language with the Roman (Latin) alphabet, or a system for doing so, where the original word or language...   (Chinese: ; Pinyin: ; Wade-Giles: Cheng-tu), located in southwest China, is the capital of Sichuan province and a sub-provincial city. ... Chongqing (Simplified Chinese: ; Traditional Chinese: ; pinyin: ; Postal map spelling: Chungching, also Chungking) is the largest and most populous of the Peoples Republic of Chinas four provincial-level municipalities, and the only one in the less densely populated western half of China. ... The Yangtze River or Chang Jiang (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), or Drichu in Tibetan (Tibetan: འབ; Wylie: bri chu) is the longest river in Asia and the third longest in the world, after the Nile in Africa, and the Amazon in South America. ... The Jialing River (Simplified Chinese: 嘉陵江; Traditional Chinese: 嘉陵江; pinyin: jÄ«alíngjiāng; Wade-Giles: chia-ling-chiang) is a tributary of the Yangtze River with its source in Gansu province. ...

The common ingredient in Szechuan cuisine is Sichuan peppercorn, or Fagara. This is an indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Also common are chilli, ginger and spicy herbs. This emphasis on spice may derive from the region's warm, humid climate, and utilizes sophisticated food-preservation techniques which include pickling, salting, drying and smoking. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dòubànjiàng) is also a staple seasoning in Sichuan cuisine. 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. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... For other uses, see Ginger (disambiguation). ... For other uses, see Pickle. ... Salting is the preparation of food with salt. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ...

Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat 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 very rich gravy. Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... To meet Wikipedias quality standards, this article or section may require cleanup. ... For other uses, see Beef (disambiguation). ... Binomial name Bos taurus Linnaeus, 1758 Cattle are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ...

Representative dishes

Some well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck. Donkey balls are also quite commonly consumed by women in their twilight years. Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. ... Twice Cooked Pork. ... For other uses, see Spice (disambiguation). ... A plate of zhangcha duck Zhangcha duck (simplified Chinese: ; traditional Chinese: ; pinyin: ; literally camphor tea duck) is a quintessential dish of Szechuan cuisine. ...

• Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宮保雞丁; pinyin: gōngbǎo jīdīng)
• Tea Smoked Duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鴨; pinyin: zhāngchá yā)
• Twice Cooked Pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: huíguōròu)
• Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)
• Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火鍋; pinyin: Sìchuān huǒguō)
• Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)
• Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子雞; pinyin: Chóngqìng làzǐjī)
• Shuizhu, or literally "Water cooked", or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)
• Dan dan noodles and Bon bon chicken

Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... A plate of zhangcha duck Zhangcha duck (simplified Chinese: ; traditional Chinese: ; pinyin: ; literally camphor tea duck) is a quintessential dish of Szechuan cuisine. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Twice Cooked Pork. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Mapo doufu (麻婆豆腐）; pinyin: Mápó dòufǔ) is a popular Chinese dish from the Szechuan province. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Raw meats ready to be cooked. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... 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. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Shuizhu (Chinese: ; pinyin: ) is a Chinese dish that recently became popular in China as well as other countries. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Dan dan Noodles (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a classic dish of Chinese Sichuan cuisine. ...

See also

• Chinese cuisine
• Cantonese cuisine
• Hunan cuisine
• Cooking