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	Sichuan Cuisine
		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.
		Sichuan pickles have an appealing smell, and are crisp, tender, salty, sour, hot, and sweet.
		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 Pepper - Wikipedia, the free encyclopedia
		Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice.
		Sichuan pepper has a unique aroma and flavour that is not hot or pungent like fl or red peppers, and has slight lemony overtones, but with a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices.
		Hua jiao yan (Chinese: 花椒盐, pinyin: huājiāoyán) is a mixture of salt and Sichuan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes.
	en.wikipedia.org /wiki/Sichuan_Pepper (798 words)

	Chinese cuisine
		Shandong cuisine is famous for its ingredients, the fineness of cutting, the duration and degree of cooking, the exquisite flavoring employed in its preparation and the use of soup.
		ICHUAN cuisine, taking the dishes of Chengdu and Chongqing as is representative, is an important component of the Sichuan culinary culture.
		UAI'AN-YANGZHOU cuisine prevails in Yangzhou, Zhenjiang and Huai'an, Jiangsu Province.
	www.msu.edu /~xiongli/China/cuisine.html (916 words)

	Sichuan Cuisine and Restaurants - Chinese Cuisine and Snacks
		Sichuan Cuisine, one of the major cuisine styles in China, originated from the states of Ba and Shu in ancient China.
		In the Ming and Qing dynasties, because of the introduction of peppers, Sichuan Cuisine formed its own unique taste and shape, and began to influence the surrounding areas.
		The main- characteristics of Sichuan Cuisine: (1) Prepared with a wide variety of ingredients.
	www.chinaplanner.com /cuisine/cuisine/food_shu.htm (600 words)

	Sichuan Cuisine (Site not responding. Last check: 2007-10-31)
		Sichuan Cuisine has a scorching reputation, however, not all Sichuanese cooking is red-hot.
		Sichuan taste buds encounter such flavors as sweet-and-sour, salty, fish-flavor, bitter, and of course, the spicy to its extreme.
		Sichuan's variety has as much to do with its past as with its weather, and Sichuanese culinary history dates back to the Ba and Shu kingdoms in the 21st to 5th centuries BC.
	www.regenttour.com /china/food/SichuanCuisine.html (244 words)

	Xi Xi :: Sichuan Style Restaurant - Xaghra, Gozo. Malta
		Sichuan cuisine is well known for cooking fish.
		As a unique style of food, Sichuan cuisine was already famous more than 800 years ago during the Southern Song Dynasty when Sichuan restaurants were opened in Lin’an, now called Hangzhou, its capital city.
		Sichuan cuisine tends to use quick – frying, quick stir – frying, dry –; braising, and dry –; stewing.
	www.gozo.com /xixi (181 words)

	Sichuan Cuisine
		Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.
		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.
		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 (881 words)

	Western Chinese Cuisine (Site not responding. Last check: 2007-10-31)
		Sichuan is an isolated province located in the blessed western part of China, surrounded by tall, misty mountains and swift-flowing rivers.
		Its cuisine, supported by a fertile land that produces three rice crops a year, stands alone for a single characteristic – the numbing-hot flavor – a strange and strangely mystifying sensation that is unmatched by anything else in this world.
		Sichuan cuisine is the dominant force in the cooking of western China, but a few distinctive dishes exist from Sichuan’s neighbors.
	www.crossbridgepublishing.com /western.htm (260 words)

	Chinese Cuisine - Chinese Food, Selected Recipes and Cooking
		Chinese cuisine's entree normally strives for three to five colors, made up of the main ingredient, with more secondary ingredients of contrasting colors and textures; these are prepared and cooked to enhance their own qualities, with the use of appropriate condiments and garnishing, enabling to chef to present a delicious platter of fragrant delicious art.
		Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces.
		Sichuan Cuisine, known more commonly in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world.
	www.china-guide.com /culture/cuisine.html (1321 words)

	Rhapsodie Tours
		From Sichuan, or the western school of cookery, there are two dishes that are found in most Chinese restaurants in the west.
		Sichuan cooks employ a variety of cooking methods, from stir-frying to roasting and simmering.
		While you are immersed in the art of Sichuan cuisine, you will also have ample time to explore the lovely Chengdu tea houses, and visit the nearby Giant Panda research station on the outskirts of Chengdu.
	www.rhapsodietours.com /asia/2003/china2/cook.html (1017 words)

	Eight Regional Variations of Chinese Cuisine
		Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.
		Sichuan Cuisine, known more commonly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the world.
		Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili.
	www.chinesefooddiy.com /eight_regional_chinese_cuisines.htm (839 words)

	Sichuan Cuisine ( 川菜 )
		The chile pepper, a common ingredient in Sichuan cuisine (often used unseeded), was introduced to China from the Americas after European colonization of the Americas had begun.
		Sichuan pepper is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Sichuan food to this day.
		Beef is more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.
	www.chinadetail.com /Culture/FoodDrinkSichuanCuisine.php (230 words)

	Sichuan Garden Restaurant, Boston, MA
		It is wonderful thing now Sichuan cuisine has found home here, adds variety to the world’s culinary arts, and everyone can enjoy the beauty of it.
		Shuyang Su Opened in March 1997, Sichuan Garden is a leading restaurant in Boston with a recognized consumer brand and loyal customer base, and awarded Top of 100 Chinese Restaurant in U.S.A. It has been selected by ZAGAT survey for 8 consecutive years as one of the city's best.
		Sichuan cuisine is well known as one of the four famous cuisines in Chinese food culture.
	www.sichuangarden2.com (220 words)

	Recipe Software and Books: Land of Plenty: A Treasury of Authentic Sichuan Cooking, Breads
		Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century A.D. Innovation with cooking technique and new and challenging ingredients remains a hallmark of Sichuan.
		Sichuan cuisine, renowned for its spicy notes and hot flavors, is famous in Chinese history and lore for its variety and richness of tastes and layers.
		The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation.
	www.primasoft.com /recipes/books/1027_cook_book.htm (580 words)

	Anthropology Matters Journal 1999. Klein: 'Managing culinary diversity in urban China: On the reception of Sichuanese ...
		By contrast, Cantonese cuisine is often described as being the most subtly flavoured of Chinese regional styles, with a huge emphasis placed on the freshness and quality of foodstuffs, especially fish and seafood (Anderson 1988: 207-217; Han 1992: 338-341).
		They might indeed have an impact on the meanings of Sichuan cuisine to the city’s diverse consumers and may be important sources of the cultural capital aspiring Guangzhounese must accumulate to set themselves apart from others.
		In other words, newspapers have their own economic agendas in writing about exotic cuisines and restaurants: their interest in managing the culinary diversity engendered by new regional and foreign restaurants does not necessarily reflect the gastronomic concerns of most Guangzhounese, who may be little interested in these novelties other than as a kind of spectacle.
	www.anthropologymatters.com /journal/1999/klein_1999_culinary.htm (3260 words)

	Dining, Beijing, Regent Tour China
		Instead of rice, which is the staple diet in Cantonese cuisine, more noodles, dumplings (jiaozi), and bread (baked, steamed or fried) are served in Peking-style restaurants.
		Cantonese cuisine is known for its fresh and delicate flavors.
		The boiling stock of Cantonese hotpot is light in taste, while the Sichuan hotpot features hot and spicy stock to enhance the flavor of the meat and vegetables.
	www.regenttour.com /chinaplanner/pek/bj-food-dining.htm (1937 words)

	Sichuan Cuisine - by food author Howard Hillman
		Sichuan's culinary core is an isolated triangular fertile plain enclosed by three massive mountain ranges.
		Chilies were not introduced into Sichuan until a few hundred years ago, when they were brought over from their New World habitat.
		Epicures judge a Sichuan chef by the subtly complex overtones of his sauces and whether they complement the other ingredients in his dishes.
	www.hillmanwonders.com /cuisines/sichuan_cuisine.htm (298 words)

	Emperor's Garden - Authentic Szechwan & Mandarin Cusine in Las Vegas
		Szechuan Cuisine or Sichuan Cuisine (pinyin: chuān cài), originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful.
		Beef is more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.
		Pasta has rarely been featured in the cuisines of either France or the UK, and noodles are not widely found on the Indian subcontinent.
	www.sichuangarden.com /stories.htm (2020 words)

	Authentic Chinese Cuisine
		In history cuisine has played an important role and it is part of the nation's traditional culture.
		Tibetan cuisine is divided into two types: those of the pastoral and farming areas.
		In the Northern and Western Provinces of China like Lingxia, hebei, Sichuan, Shenxi, and Yunnan, the diets are made in hot and spicy, because of the humid cold weather and high altitude, Chinese people wonder that to perspire is a good method for preventing diseases caused by humidity and cold.
	www.personal.psu.edu /users/h/x/hxf140/assign7.html (2190 words)

	Cuisine familiale, recette de cuisine, retrouvez les saveurs de la cuisine française classees par theme
		Cuisine familiale, recette de cuisine, retrouvez les saveurs de la cuisine française classees par theme
		La formation d'une cuisine est liée aux traditions ancestrales et aux originalités gastronomiques, en même temps qu'elle est influencée par la géographie, les conditions climatiques, la......
		Cuisine : Semaine du Goût: Apprendre à remanger équilibré
	cuisine.allianceachat.fr (490 words)

	Sichuan Cuisine,Houston Sichuan Food
		Sichuan Cuisine, originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful.
		Sichuan provides a variety of authentic Sichuan (a providence in China, meaning “four rivers”) style food, from snacks to appetizers to full course meals.
		Sichuan provides a variety of authentic Sichuan (a province in China meaning “four rivers”) style food, from snacks and appetizers to a full-course meal.
	www.chinatownconnection.com /sichuan1.htm (604 words)

	Chinese Food: a La Carte Meals
		Sichuan Cuisine: Sichuan cuisine is the most popular cuisine in China because of its appetizing flavors.
		Shanghai Cuisine: Shanghai cuisine is traditionally called Benbang cuisine and is formed by a complex flavor structure, cooking style and technique norms.
		The cuisine stresses the use of condiments while retaining the original flavors of the ingredients and has features of being fresh, smooth and crispy.
	www.travelchinaguide.com /chinese-food (673 words)

	Amazon.com: Land of Plenty: A Treasury of Authentic Sichuan Cooking: Books: Fuchsia Dunlop (Site not responding. Last check: 2007-10-31)
		Drawing on her experience as a student at the Sichuan Institute of Higher Cuisine in Chengdu, China and on many Chinese sources, she conveys the history and geography that make this cuisine so different from the other regions and so varied-the region boasts 5,000 different dishes.
		This is a wonderful treatise on Sichuan cooking, but be advised that this book was originally written for the UK market and has only recently been adapted for US readers.
		Unfortunately, one of the most key ingredients in Sichuan cooking, the Sichuan Pepper or "fagara" which is used in at least half of the key recipes on this book, has been BANNED in the USA by the US Department of Agriculture because it carries a devastating canker virus that kills citrus plants.
	www.amazon.com /exec/obidos/tg/detail/-/0393051773?v=glance (1958 words)

	Restaurant review: Sichuan restaurant in Shanghai, China: Ba Guo Bu Yi Cuisine Restaurant
		Ba Guo Bu Yi Cuisine Restaurant is an outstanding Sichuan restaurant in the pleasant Hongqiao area of Shanghai.
		It was Joey who chose this restaurant as an exemplar of Sichuan cuisine.
		This was slices of meat from the head as well as slices of skin that had been stewed and then served in a chilli sauce.
	www.foodtourist.com /FTGuide/Content/I2135.htm (638 words)

	Sichuan Cuisine (Chuan Cuisine)
		Sichuan dishes originated in the late Qin and the early Han Dynasties.
		This cooking style is further developed in the Tang and Song Dynasties, but it only became famous in the Ming and Qing Dynasties.
		The natural environment and abundant resources in Sichuan have help and developed the Sichuan style.
	www.china-guide.de /english/chinese_cuisines/sichuan_cuisine.html (525 words)

	Trvel/Study, Chinese Cooking Course
		However very few people have had the chance to learn the secret of Sichuan Cuisine.
		In this tour, you will have the opportunity to learn this secret cook art in the famous Sichuan Cuisine Cook School.
		Sichuan is known as "The State of Heaven" since the ancient time of China.
	www.100gogo.com /coursco.htm (378 words)

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