Sichuan cuisine comes from a province of the same name located in western China. To consider it from the point of view of geographical location, at least, is not essential. She is loved not only by locals, but also popular in several foreign countries. Therefore, the culinary art of Sichuan belongs to both China and the whole world.
History of the development of traditions
The origins are rooted in the days of the ancient states of Shu and Ba. Sichuan cuisine was born through the interaction of their cultures. However, significant development and the formation process occurred during the reign of generations of the Tan, Sui and Five Dynasty families. Soon, culinary specialties spread outside the province when dishes were presented in the capital, Dongjin.
During the years of the Ming dynasty changing to Qing, hot pepper was included in the Sichuan cuisine menu, which was introduced from other regions and grown in this province as a seasoning. By the way, the ingredient not only retained the tradition of personifying the “preferred piquancy” and “main special flavor”, but also contributed to the development of spice.
Key Features
Today, the culinary of the Chinese province is famous for the use of a large number of products, a variety of flavors and a wide range. Only one phrase that sounds from the mouths of gourmets: "Sichuan Aroma" is proof that the kitchen is universally recognized. It should be noted that despite the abundance of recipes, it is simply impossible to find a dish with the same organoleptic properties. The population refers to cooking as an art, and in this case they do not tolerate repetition!
The main distinguishing feature of Sichuan cuisine is spice and pungency. It is especially worth highlighting the latter. It is customary to season with pepper any treat. This not only gives a specific taste and improves the quality of other ingredients, but also is good for health. At least that's what the locals think. The climate in the province is very rainy, and pepper helps to remove excess moisture from the body.
Cooking Methods
To date, the menu has more than 4000 desserts and dishes, which are conditionally divided into 5 categories:
- Festive.
- Snacks
- Homemade food.
- Local style dishes.
- National flavors with a special aroma.
Sichuan cuisine has over 30 cooking methods. Some of them are used throughout China, but there are original methods, the secret of which is known only in the provinces. The main methods of heat treatment of products are:
- frying;
- quenching;
- home-style cooking;
- boil over low heat until the ingredients are completely dry.
However, with all the variety of technological methods, the set of seasonings and the products used remain unchanged.
Special ingredients
Known in the world as the "land of plenty" Sichuan province boasts a wide selection of cheeses. All year round, locals enjoy the freshness of bamboo shoots, aromas of inflorescences of garlic, lotus roots, celery, plain and water spinach. Various species of long-faced catfish and freshwater fish are also found here.
Luzhou wine, Zizhong dried vegetables, Baoning vinegar, soy products, Neijiang sugar - all this and many more seasonings, wines form the basis of the province's culinary art.
With particular trepidation, the locals relate to pepper. This culture is grown at every step, and not just one, but more than 30 varieties. Well, to do, the provincial population outdid the other inhabitants of China with their love for hot seasoning.
Sichuan Cuisine Burning Meals: Ma Po Do Fu
The only advice that I would like to give before describing the recipes for cooking is to prepare ice water and eat a lot of rice before calming to soothe the burning of the tongue. It will be very hot!
Finely chop 3 cloves of garlic, the white part of a bunch of green onions and mix with 2 tsp. ground ginger. Fry the original ingredients in a little sesame oil. After 30 seconds, send a spoonful of fermented black bean paste and half a teaspoon of ground hot pepper to the pan. Shuffle. Next, enter 300 g of minced pork. Fry until the meat ingredient is cooked. Cut 450 g of tofu into large cubes and add to the main mass. Mix gently. In a separate container, combine 150 ml of chicken stock, 2 tbsp. l soy sauce and rice wine, 5 g sugar, 2 tsp. starch. Pour into a pan, mix and cook until thickened.
Decorate with chopped green onions before serving.
Gong Bao Ji Ding
Gunbao chicken can be found in the menu of many restaurants in Sichuan cuisine. The dish pleases with a taste palette: the ideal amount of hot pepper and a gentle sweet and sour sauce.
In one deep bowl, mix 2 tbsp. l soy sauce, 1 tbsp. l sesame oil and wine (cook), as well as 1 tsp. vinegar. Add chicken fillet (300 g) into small marinade sliced into small pieces and let sit for 5 minutes. Pour a large amount of oil into the wok and fry the meat in it. After a couple of minutes, we pull out the pieces and let the excess fat drain.
Drain the oil from the pan, leaving about 2 tbsp. l In order, add one dried chili, after 30 seconds, a tablespoon of chopped ginger and garlic, and after a minute, send the chicken to them. With constant stirring of the ingredients, fry the dish for 1-2 minutes, then enter the remaining marinade. After a minute, the dish can be served at the table.
Chong Qing La Tzu Ji
Another recipe for Sichuan cuisine, the implementation of which will take literally 20 minutes.
To get started, take one celery, chop it and salt. Pour a teaspoon of oil into a wok pan and heat it a lot. Fry pieces of chicken fillet for 5 minutes (three will be enough). Reduce heat to medium and add 2 tsp to the meat. chopped Sichuan pepper, which can be replaced with chili. After 15 minutes, add the bean paste to taste and mix the ingredients thoroughly. Then gently pour 2 tsp. rice wine and one spoon less soy sauce. Salt to taste. Cook the Chong Qing La Tzu Ji until the chicken is fragrant and dry. On average, it will take about 10-15 minutes. At the last stage, enter celery chopped at the beginning and simmer until soft. Remove the dish from the heat, lightly sprinkle it with oil and serve to the table with white rice as a side dish.
Where to try Sichuan cuisine in Moscow and St. Petersburg
The provincial restaurant offers a Chinese restaurant on Mira Avenue. Its owner and part-time chef is a 35-year-old resident of Shanghai, Jimmy Lee, who named the institution modestly - in honor of himself. In addition to Peking duck, guests are offered to try shark fin soup, pork in sweet and sour sauce, and Sichuan dishes that are completely unfamiliar to the residents of the capital.
In the interior of the establishment, the spirit and charm of Shanghai in the early 30s reigns. The design is intertwined with a trendy Asian loft, where furniture in the style of the 1970s and objects of pop art harmoniously coexist.
In St. Petersburg, a worthy place for tasting culinary in the Chinese province is the Sichuan restaurant on Nakhimova 20. The menu is pleasing to the eye with variety. Over 100 dishes are presented here, so everyone can choose what they like: steamed dim sums, juicy meat and spicy soups from different types of peppers. And most importantly, in the institution you can try the real Ho (1800 rubles)!
Prices are pleasantly pleasing. For example, boiled fish in spicy Sichuan sauce will cost about 1000 rubles, sour-hot vegetable soup with eggs - 380 rubles, and "Sichuan" bean curd - only 160 rubles.