Oct 18th Sichuan Dinner

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.

 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.

Menu 

Egg Scaiion Pancake with Chili Desame Sauce

Sour and Spicy Cucumber Salad

Sichuan Style Pickled Vegatables

Bangbang Chicken Salad

Yuxiang Shredded Pork

Dan Dan Noodles 

La Zi Ji 

Twice Cooked Pork Belly

Spicy Water Boiled Fish

Stir-fry Sichuan Peppecorn Chines Cabbage 

Green Beans with Fermented Mustard Greens

Tong Yuan Dumplings in Osmanthus Fermented Sweet Rice soup