What are ingredients commonly used in Sichuan Cuisine?
I am planning to make a Sichuan dish for my family over vacation and want to know what ingredients I should have and perhaps some good ideas for dishes.
To answer this question, you must be logged in.
Already have an account? Login.
By Signing up, you indicate that you have read and agree to Sage's Terms and Conditions and Privacy Policy
Answers ( 1 )
Sichuan cuisine is one of the most distinctive sub-genres of Chinese food, and has some very unique and memorable qualities. While there are a number of subregions (such as Chengdu, Chongqing and Zigong) with their own specific ingredients and dishes, there are also some aspects that are well known throughout the entire region. The single most distinctive ingredent in Sichuan cuisine is the Sichuan peppercorn, which produces a tingly, numbing quality on the palate. Even though it is referred to as pepper, it is biologically and genetically quite distant from chilis or black peppercorns. Different from the fiery heat of chilis, which are used througout the world in many cuisines, the Sichuan peppercorn's tingly effect is a specific hallmark of Sichuan food, and is often used in combination with garlic and chilis to produce the numbing-spiciness known as "mala". Other typical flavor ingredients in Sichuan cuisine include garlic, chilis, star anise, fermented bean paste, and ginger, and there are a number of sauces and spice mixtures that are distintive to Sichuan cuisine.
In terms of proteins, the most common in Sichuan cuisine is usually pork. Beef and rabbit are also featured more frequently than in many other Chinese cuisines. Organ meats of various types are also quite common and feature deliciously in Sichuan food, even though they can seem intimidating for home cooks unfamiliar with their preparation. And fish, especially in slices, is very common as well. There are also vegetarian dishes that are hallmarks of the region, many of which arose from the Buddhist cooking traditions of the region. In terms of techniques, pickling, salting, and drying feature more prominently in Sichuan cooking than in other regions. And many of the dishes from the region are seved in or with chili oil.
Some of the best-known dishes from the region include mapo doufu/mapo tofu, twice-cooked pork, gongboa/kung pao chicken or other meat, fragrant and spicy fish slices, dandan noodles, wontons in chilli oil, ants climbing a tree (a noodle dish with ground meat), cold chicken in spicy sauce, diced rabbit with chilis and peanuts, and the famous SIchuan hot pot. Given the right ingredients, it would be possible to recreate versions of many of these at home. But to get the flavor in the ballpark, you'll want to shop at a store that specializes in ingredients of the region.