Sichuan Cuisine

Sichuan province is the birthplace of many dishes that are well-received globally. Sichuan food, originated from the Southwestern region of China, is the most widely served cuisine in China itself. The dishes of Sichuan cuisine are known for their deep and rich flavours, especially the taste of Sichuan pepper which is rare in other regional cuisines.

The quick and simple guide to pairing with Sichuan food is simple – the more chilli spice, the lighter the wine.  Full bodied reds typically don’t work with hot fire tastes.  If the meal is very hot, look for white wines with some sweetness.  For medium levels of chilli spice, aim for drier whites, or rose wines.  For minimal or no chilli spices, look for medium bodied red wines.

Flavors of Sichuan Cuisine — hot and spicy

Sichuan cuisine holds a reputation for its variety of seasonings used, as each dish requires different cooking methods. As the saying goes, ‘one dish with one flavor, with one hundred dishes come hundred flavors.‘

Sichuan food is most well-known for its hot and spicy flavor, though it may sport sweet and sour flavors too. The most commonly used spices you can find in most households and eateries are “The Five Fragrances” which consist of fennel, pepper, aniseed, cinnamon, and clove; chili and Sichuan pepper.

Seasonings of Sichuan Cuisine

Sichuan cuisine cannot do without Sichuan pepper, black pepper, chili, broad bean chili paste, shallots, ginger, and garlic. These are must-have seasonings that bring out the intense flavors the dishes are renowned for.

The other fresh produce used range widely from pork to beef, fish, vegetables, and even tofu.

Cooking Methods

The cooking methods of Sichuan cuisine vary according to texture and bite required for each specific dish. The array of cooking methods include stir-frying, steaming, braising, baking, and the most popular of which is fast-frying.