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Of the eight most popular Chinese cuisines, Sichuan cuisine may be the most popular of all. Originating in Sichuan Province of Western China, Sichuan cuisine is renowned internationally for being spicy and flavoursome. The highly distinctive aroma is not its only characteristic; in fact, Sichuan cuisine boasts a variety of flavours and different methods of cooking, featuring the taste of hot, sweet, sour, salty and tongue-numbing. The region’s warm and humid climate also necessitates sophisticated food-preservation techniques which include pickling, salting, drying and smoking.

Statistics show that the number of Sichuan dishes has surpassed 5,000. Some of the signature Sichuan dishes are twice cooked pork, fish-flavoured pork shred, MapoTofu and spicy diced chicken with peanuts also known as famous Kungpao Chicken. Although many Sichuan dishes live up to their spicy reputation, many people often ignored there are a large percentage of recipes that use little or no chilli at all, including “tea smoked duck”.

Sichuan province also produces world famous Chinese green tea and Chinese Spirit – Baijiu, these have helped to gain reputation for Sichuan cuisine and culture all over the world.