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Topic: Sichuan

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In the News (Sun 26 May 19)

  Sichuan Province
Sichuan is a large province in China in terms of population size.
Sichuan is also characterized by the many groups of ethnic minority population, which is widespread and has been increasing rapidly.
According to the 1949 statistics and data from the 1964, 1982 and 1990 national population censuses, the trend of the population structure of education is characterized by an rising number and proportion of people with medium and high educational attainment and a declining number and proportion of illiterate and semi-literate population.
www.cpirc.org.cn /en/30Province1999-sichuan.htm   (3208 words)

  Sichuan - Wikipedia, the free encyclopedia
The area lies in the Sichuan basin and is surrounded by the Himalaya to the west, Qinling Range to the north, and mountainous areas of Yunnan to the south.
Most dialects of the Chinese language spoken in Sichuan, including the Chengdu dialect of the provincial capital, belong to the southwestern subdivision of the Mandarin group, and are therefore very similar to the dialects of neighbouring Yunnan and Guizhou provinces as well as Chongqing Municipality.
The prefectures of Garzê and Aba in western Sichuan are populated predominantly by Tibetans, who speak the Kham and Amdo dialects of Tibetan.
en.wikipedia.org /wiki/Sichuan   (1408 words)

 Szechuan cuisine - Wikipedia, the free encyclopedia
Although the region Sichuan is now usually romanized as Sichuan, the cuisine that originated there is still usually spelled Szechuan in the West, and pronounced phonetically [ˈsɛʃwɑːn] or [ˈsɛtʃwɑːn] in English.
However, Szechuan cuisine's reputation for being spicy is much older: sichuan pepper, or "numbing pepper" is an indigenous plant (fruit) that produces a fragrant, numbing, almost citrusy spice, and is still a key ingredient in Szechuan food to this day, and also ginger and spicy herbs were used early on.
Chen is the son of Chen Kenmin, who is regarded as the father of Sichuan cuisine in Japan.
en.wikipedia.org /wiki/Szechuan_cuisine   (547 words)

Sichuan is situated in the central subtropical zone and borders the provinces of Hubei, Hunan, Guizhou, Yunan, Tibet, Qinghai, Gansu and Shaanxi.
From the indicators derived from the 1990 national population census, the population in Sichuan is approaching the elderly type.
According to 1949 statistics and data from the 1964, 1982, 1990 and 2000 national population censuses, the trend of the population structure of education is characterized by a rising number and proportion of people with medium and high educational attainment levels and a declining number and proportion of the illiterate and semi-literate populations.
www.unescap.org /esid/psis/population/database/chinadata/sichuan.htm   (3123 words)

 Sichuan. The Columbia Encyclopedia, Sixth Edition. 2001-05
A naturally isolated region surrounded by mountains, Sichuan is accessible to the rest of China by the Chang River, which flows through the south and receives several large tributaries, notably the Min, the Juo, and the Jialing.
Sichuan is a major cotton producer; other economic crops include ramie (in which the province ranks second in production), hemp, medicinal herbs, tea, and oilseed.
The Chinese Communists controlled much of N Sichuan in the early 1930s, and the province served as a refuge during the long march.
www.bartleby.com /65/si/Sichuan.html   (486 words)

 Sichuan Travel Guide: Sichuan Tour, Map, Folk Customs, Local Food
Sichuan Province, located in southwest China, is one of the largest and most inaccessible provinces in the nation.
Sichuan is bordered by the Tibetan Plateau in the west and by the Three Gorges and the Yangtze River in the east.
Chengdu is the capital of Sichuan and is the cultural and industrial center for the agricultural Chengdu Plain.
www.travelchinaguide.com /cityguides/sichuan/index.htm   (1037 words)

Sichuan is located in southwest China on the upper reaches of the Yangzi River.
The west part of Sichuan is a plateau that forms the gateway to Tibet and much of the province is fertile land traversed by numerous rivers.
Agriculture is well developed in Sichuan and it has long been known as the "land of abundance".
www.chinaetravel.com /province/pr26.html   (193 words)

 Terrestrial Ecoregions -- Sichuan Basin evergreen broadleaf forests (PA0437)
Because the climate is humid and surrounding mountains impede air circulation, the Sichuan Basin is prone to temperature inversions.
Sichuan would be a good place to try to raise people’s awareness of the importance of conserving nature because, as the region continues to develop, increasing numbers of people will begin to visit the outlying areas for recreation and escape from the city.
The region is comparable to the Sichuan basin biogeographic subunit (01b) in the Chinese subtropical forests according to Mackinnon et al.
www.worldwildlife.org /wildworld/profiles/terrestrial/pa/pa0437_full.html   (1207 words)

 A Bounty of Tasty Dishes at Sichuan Village - washingtonpost.com
Sichuan Village opened in Chantilly in March 2004, a reincarnation of the Formosa Cafe Restaurant, which for 15 years was a mainstay of the Crystal City area of Arlington.
Sichuan province, famous for giant pandas and spicy foods, is in the mountainous heart of China, almost directly west of Shanghai.
At Sichuan Village, the juicier and most flavorful thigh meat serves as the basis for the dish, along with a generous helping of garlic and strips of fresh ginger and enough red pepper to make every bite a danger zone.
www.washingtonpost.com /wp-dyn/content/article/2007/01/24/AR2007012400778_pf.html   (986 words)

 Sichuan Province China - China tourist & travel guide for Sichuan Province, China
Sichuan Province (Shu for short) is located in southwest China, covering an area of 537,000 square kilometers, and with a population of 94.5 million.
Sichuan's major industrial products are metals, coal, petroleum, machinery, electric power, chemicals, electronics, textiles, foodstuff etc. among which natural gas, salt, canned food, beverage, iron and steel, paper, fertilizer, alloyed iron, motor-cycles, power-generating equipments and others stand in the forefront either in production output or in value in China.
Sichuan is listed as one of China's primary producers in output of rice, wheat, oil-bearing crops,, meat, and fruit, and also hold a significant place in production of tong oil, medicinal herbs, pigs and cattle.
www.orientaltravel.com /province/Sichuan.htm   (355 words)

 SICHUAN PROVINCE (tdctrade.com)
To accelerate development of Sichuan into a hi- and new technology industrial base, investments are encouraged in electronics and information technology, machinery and metallurgy (including automobiles), hydropower, pharmaceutical, food and beverage industries.
Sichuan's beautiful landscapes and rich historic relics have made the province a major centre for tourism.
Given Sichuan’s advantage in science and technology development, and the preferential policies provided for hi-tech industrial investment by the provincial government, it attracts a number of internationally renowned IT companies such as Microsoft, Cisco, Intel, IBM and Motorola to invest and set up research and development centres.
www.tdctrade.com /mktprof/china/mpsic.htm   (1663 words)

 Sichuan Cuisine
Sichuan pickles have an appealing smell, and are crisp, tender, salty, sour, hot, and sweet.
When flavoring foods, sometimes two or more flavorings are combined, and sometimes a hot fire is used to concentrate the extract from the dish to increase the intensity of the flavor, preserve the primary taste of the dish, remove unpleasant flavors, and increase pleasant flavors.
Sichuan cuisine also has many delicious snacks and desserts, such as Bangbang chicken, chicken with sesame paste, lantern shadow beef, husband and wife’s pork lung slices, steamed beef, noodles with chili sauce, and rice dumplings stuffed with sesame paste.
www.china.org.cn /english/imperial/26133.htm   (928 words)

 Sichuan Cuisine
Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Dishes typical of Sichuan are twice cooked pork, spicy diced chicken with peanuts, dry-fried shark fin, and fish-flavored pork shred.
Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "tea smoked duck".
www.chinadaily.com.cn /english/doc/2004-01/09/content_297521.htm   (519 words)

 Sichuan Cuisine by Mark Vogel
Sichuan, (also spelled Szechwan), is the second largest province of China and is located in the south-western part of the country.
Sichuan cuisine is a medley of numerous influences including Indian, Thai, and believe it or not, American.
Sichuan cuisine is distinguished from China’s other culinary regions by its spiciness, (from the use of chile peppers), and its nutty flavors, (from the use of Sichuan peppercorns, sesame seeds and sesame oil).
www.foodreference.com /html/a-sichuan-71206.html   (883 words)

 Sichuan sizzle - The Honolulu Advertiser
Sichuan, a huge province nearly the size of France on the eastern flanks of the Himalayas, is home to one of China's great regional cuisines.
Sichuan food is renowned worldwide for its use of hot chilies and anesthetizing Sichuan peppercorns, which until last year had been banned for import into the United States for more than three decades.
This fiery Sichuan classic — very familiar to people in Hawai'i, though perhaps in a milder form — is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
www.honoluluadvertiser.com /apps/pbcs.dll/article?AID=/20060322/LIFE02/603220315/1083   (970 words)

 China Travel Tibet Travel China Tour Plans, Beijing, Xian, Guilin, Tibet, Shanghai Sichuan food
In this respect, Sichuan cuisine differs from Beijing cuisine, which was mainly for officials and nobility; Huai – Yang cuisine, which was mainly for rich, important traders; and Jiangsu – Zhejiang cuisine, which was mainly for literati.
Typical, modern Sichuan dishes like twice – cooked pork with chili sauce, shredded pork with chili sauce and fish flavor, Crucian carp with thick broad – bean sauce, and boiled mat slices are common dishes eaten by every family.
Sichuan cuisine also has many delicious snacks and desserts, such as Bangbang chicken, chicken with sesame paste, lantern shadow beef, husband and wife’s pork lung slices, steamed beef, noodles with chili sauce, and rice dumplings stuffed with sesame paste.
www.abacustour.com /photos.htm   (990 words)

 Sichuan Province
Physical features: The Sichuan basin in the eastern part of the province is crossed by the Yangtze River and has a rich, red soil, boasting the most densely population rural area in China.
Sichuan is one of the major agricultural production bases in China.
Sichuan's retail sales of consumer goods reached RMB 152.4 billion in 2000, an increase of 10.2 per cent over 1999.
www.accci.com.au /keycity/sichuan.htm   (1605 words)

 Western Chinese Cuisine   (Site not responding. Last check: )
Sichuan is an isolated province located in the blessed western part of China, surrounded by tall, misty mountains and swift-flowing rivers.
Sichuan cuisine is the dominant force in the cooking of western China, but a few distinctive dishes exist from Sichuan’s neighbors.
However, the blazing popularity of Sichuan cuisine today has emboldened many new restaurants to insist on serving the real thing – fiery red and deeply aromatic dishes that recall both the snacking culture of Chengdu and the urban refinements of Chongqing.
www.crossbridgepublishing.com /western.htm   (260 words)

 Artguide Northwest -- Ancient Chinese Art from Sichuan
The exhibition dramatically dispels the myth that the Sichuan Province in the southwest was less culturally developed than the rest of China.
Sichuan turns out to have been the site of a remarkably advanced culture with local particularities of style, commerce, wealth and comparative religious sophistication.
Bronze-age Sichuan had an unprecedented sculptural tradition of great artistic strength that makes the whole era seem much more socially complex than experts had previously guessed.
www.artguidenw.com /Sichuan.htm   (1134 words)

 The Manila Times Internet Edition | LIFE & TIMES > Tongue-tickling Sichuan cuisine
Sichuan’s climate characterized by high humidity and frequent rains plays an important role on why hot pepper became so popular in the province because its inhabitants believe that the said ingredient helps reduce the body’s internal dampness.
Sichuan cooks are known for being highly skilled in producing diverse flavors through their varied ingredients and unique cooking techniques.
Sichuan cuisine is believed to be the most popular of the eight major school of China’s culinary art.
www.manilatimes.net /national/2007/may/25/yehey/life/20070525lif1.html   (633 words)

 SICHUAN TOUR - Travel Agence
Since the roads of Sichuan were hard and dangerous, it was less influenced by wars in historical times, so Sichuan natives could create and develop their eating culture with unique feature during the long history.
The types of compound flavors in Sichuan Cuisine are as many as tens, mainly including the tastes of salt- freshness, family taste, spicy-flavored spice, sweet-sourness, lichi, mustard, fragrance, complex taste, etc. The various and abundant tastes form the unique style of both delicious and rich flavors of Sichuan Cuisine.
Sichuan Cuisine has gone through thousands of years, and it boasts more than 4,000 dishes, among which more than 1,000 are frequently used in banquets and restaurants, and 300 more are rare and precious dishes.
sichuan.sina.com /920/en/food.html   (758 words)

 Sichuan Peppercorns
Sichuan pepper (xanthoxylum peperitum) is native to northern China and is not related to fl pepper (peper nigrum), which is native to India.
Before Asian cultures were introduced to chile pepper, Sichuan pepper was used along with ginger to give heat to many dishes.
The heat in modern Sichuan cooking comes instead from red chile pepper (capsicum annum), introduced to Asia in the 15th century.
www.thespicehouse.com /spices/sichuan-peppercorns   (193 words)

 Kung Pao Chicken With Peanuts by Fuchsia Dunlop
Whatever the truth of its origins, its association with an imperial bureaucrat was enough to provoke the wrath of the Cultural Revolution radicals, and it was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with seared chiles" (hu la ji ding) until its political rehabilitation in the 1980s.
The Sichuan pepper is a challenge to find but is essential to the success of this dish — the crunchy texture and unique flavor add another important dimension.
Sichuan peppers are hard to find, but they really add a fantastic, completely unique dimension to this dish and others like it.
www.leitesculinaria.com /recipes/cookbook/kung_pao.html   (812 words)

 Sichuan exposure tour
Sichuan, known in ancient times as Bashu for the two states of Ba and Shu, is a large province in southwestern China, occupying an area of 485,000 square kilometers and providing a home to a population of 83 million.
Sichuan is home to 15 ethnic minorities, including the Tibetan, Yi, Qiang, and Naxi.
Situated in the southern part of Sichuan Province, Yibing is a county with a population of 1.03 million.
www.amityfoundation.org /page.php?page=1550   (897 words)

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