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Sichuan Cuisine

Sichuan Cuisine, namely Sichuan-style dishes, is one of the four great traditional Chinese cuisines. It has a rich repertoire that amalgamates highlights from diverse cooking methods. It is known across the country and across the world for its exceptional way of cooking and superbly pungent and spicy seasonings.

As the most unique Chinese cuisine, Sichuan cuisine primarily uses a variety of common ingredients while emphasizing a numbing sensation, spiciness, and aroma. Even in simple poached dishes, one can detect a hint of spiciness. The most well-known dishes include: Shredded Pork in Garlic Sauce, Kung Pao Chicken, Water-Cooked Fish, Water-Cooked Fillets, Sliced Beef/Beef Tripe/Ox Tongue in Chili Sauce, Spicy Deep Fried Chicken, Mapo Tofu, Double Cooked Pork and Dongpo Pork Knuckle, to name a few.

Chengdu, capital of Sichuan Province where Sichuan cuisine originated, has been declared as one of the world's gastronomy cities by UNESCO.