Szechuan Opera

Special Cooking Techniques There are over 20 main cooking techniques to make Sichuan food: stir-frying, flash-frying, quick-frying, pan-frying, deep-frying, dry stir frying, sautéing, scalding, boiling, instant boiling, quick boiling, braising, smoking, simmering, stewing in soy sauce, steaming, pickling, roasting, dressing, crisp frying with syrup and so on. Stir-frying is the most typical one, featured with short cooking time, high fire and the cooked dishes taste fresh and tender with less juice.

Sliced Beef and strip in Chili Sauce A cold Szechuan beef dish invented by a couple. It is made of beef and beef tripe. It tastes spicy and pungent. The spicy and red sauce is mainly made of red chili oil, pepper oil and spices like Chinese cinnamon and star anise.

Sichuan Cuisine Most Popular Cuisine in China Szechuan cuisine, is one of the eight Chinese cuisines popular in Sichuan and Chongqing area, even globally and it has the largest market share in China. Sichuan cuisine dishes are featured with hot, spicy and fish-flavor tasteGarlic style), colorful appearance, abundant using of seasonings especially pepper and prickly ashes and various cooking methods. Sichuan hot pot, Ma Po Tofu, Kung Pao Chicken, Sliced Beef and Tripe in Chili Sauce, double cook pork and Sliced Pork in Hot Chili Oil are the famous and representative Sichuan cuisine dishes.

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