The Eight Great Traditions
The different kinds of food in China is a result of the cultural differences. There exists eight important regional cuisines called as Eight Great Traditions namely Cantonese, Fujian, Anhui, Zhejiang as well as Hunan. The standouts of Chinese food are Sichuan, Shandong, Cantonese and Huaiyang cuisine, which are regarded as the Four Great Traditions. A large number of dishes that forms part of Chinese cuisine are in the form of food cut into bite-sized pieces that are easily picked up and consumed.
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. Most peppers are used in many dishes too. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Typical Courses: Hot Pot; Smoked Duck; Kung Pao Chicken; Twice Cooked Pork; Mapo Dofu