Sichuan Cuisine (China Chef)

Sichuan Cuisineknown often in the West as Szechuan Cuisineis one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavorSichuan cuisineprolific of tastesemphasizes on the use of chili. Pepper and prickly ash also never fail to accompanyproducing typical exciting tastes. Besidesgarlicginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredientswhile fryingfrying 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. Sichuan hotpots are perhaps the most famous hotpots in the worldmost notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Typical menu items: Mao Jiadou, is called, the wooltop beef, the five spices hot chicken, west the bittern ear piece, the crushed garlic peas, the onion oil the orchid, Nanxi (geographic name) the dried beancurd, Shan Tajun to cook the young pigeon