Sichuan cuisine, also spelled Szechwan or Szechuan, is the food that originates in the Sichuan province of southwestern China. This style of cuisine is known for being very spicy and flavorful. Sichuan cuisine is generally regarded as being the most widely served style in China, and is definitely highly favored in Hong Kong. As with any regional cuisine, there are local variations including a vegetarian style developed by Buddhist monks.
The most popular seasonings in this cuisine include Sichuan pepper, black pepper, chili peppers, broad bean chili paste, shallots, ginger, and garlic. Sichuan pepper is known for the numbing or tingling sensation it has on the lips and tongue, which is due to the compound hydroxyl alpha sanshool that it contains.
Sichuan cuisine is also known for using ingredients that are preserved by pickling, salting or drying. Some of the more popular dishes from this region include kung pao chicken, mapo tofu, dan dan noodles, Sichuan hot pot (or fire pot), double cooked pork, shredded pork in garlic sauce, and tea smoked duck.
If you would like to experience the excitement and flavor of Sichuan cuisine join us soon at Uncle Joe’s Hong Kong Bistro. Try our Crazy Dumplings and you’ll feel the tingly, numbing quality of Sichuan pepper. Or the Hot Wife’s Tofu, a classic dish made with spicy bean paste and pork.