What are the main ingredients in Sichuanese cuisine?
The main ingredients in Sichuanese cuisine include Sichuan peppercorns, garlic, ginger, chilli peppers, and bean paste. These ingredients create the characteristic bold, spicy, and numbing flavours.
How does Sichuanese cuisine differ from other regional Chinese cuisines?
Sichuanese cuisine is known for its bold and complex flavours, featuring a liberal use of chilli peppers, Sichuan peppercorns, and garlic, which create its distinctive numbing and spicy sensation. Unlike other regional Chinese cuisines, it emphasises diverse cooking techniques and the combination of multiple tastes within a single dish.
What is the history of the Sichuanese dialect?
The Sichuanese dialect, or Sichuanese Mandarin, emerged during the Ming and Qing dynasties when Han Chinese migrants settled in Sichuan. It evolved from southwestern Mandarin dialects and local languages like Ba-Shu. This hybridisation led to its distinct phonetic and lexical characteristics.
What are some popular Sichuanese dishes?
Popular Sichuanese dishes include Mapo Tofu, Kung Pao Chicken, Twice-Cooked Pork, Sichuan Hot Pot, and Dandan Noodles.
What are the characteristic flavours of Sichuanese cuisine?
The characteristic flavours of Sichuanese cuisine are known for their bold and complex profiles, including spiciness from Sichuan peppercorns, hot chilli peppers, and the unique numbing sensation called "mala", which translates to "numb and spicy". The cuisine also features salty, sweet, sour, and bitter tastes, often combined in the same dish.