Chinese Culture of Food — Sichuan Cuisine
In the Chinese culture of food, the Sichuan (Chuan) Cuisine has six main tastes: spicy, tongue-numbing, sweet, salty, sour, and bitter; but many dishes are a combination of more than one taste (some dishes even contain more than 20 compounded tastes now).
Using of various flavorings are very important in the Sichuan Cuisine; these condiments are easy to purchase and use, plus their palatable taste, Sichuan Cuisine now became one of the most popular cooking series in China.
Some Dishes of Sichuan Cuisine
You Might Also Like:
Shandong/Lu Cuisine -- Representative of Northern Chinese Food Culture
Jiangsu/Su Cuisine -- Sweet, Fresh Series of the Royals
Anhui/Hui Cuisine -- Natural, Tasty Series that Disseminated by Diligent Merchants
Fujian/Min Cuisine -- Series of Multi-ethnic, Fresh Seafood and Regional Vegetables
Zhejiang/Zhe Cuisine -- Delicate Series with Close Connections to History & Culture
Cantonese/Yue Cuisine -- Exquisite Series that Preserves the Primary Flavor
Hunan/Xiang Cuisine -- Spicy, Sour Series For People Living in Moist Climate
Diverse and Traditional Beverage
Exquisite Dessert in Chinese Food Culture
Chinese Wine Culture and Toasting Etiquette
Origin, Classification and Culture of Chinese Tea
Daily Etiquette and Table Manners in Tradition of China