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Topic: Szechuan cuisine

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	Szechuan cuisine - Wikipedia, the free encyclopedia
		Szechuan cuisine is a style of cookery originating in the Sichuan province of western China which has an international reputation for being spicy and flavorful.
		The chile pepper, a common ingredient in Szechuan cuisine (often used unseeded), was introduced to China from the Americas after European colonization of the Americas had begun.
		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 citrus-y spice, and is still a key ingredient in Szechuan food to this day, and also ginger and spicy herbs were used early on.
	en.wikipedia.org /wiki/Szechuan_cuisine (413 words)

	NationMaster.com - Encyclopedia: Szechuan cuisine (Site not responding. Last check: 2007-10-08)
		The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore.
		Szechuan cuisine is a style of cookery originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful.
		Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines.
	www.nationmaster.com /encyclopedia/Szechuan-cuisine (2268 words)

	[No title] (Site not responding. Last check: 2007-10-08)
		The prominence of Cantonese cuisine outside China is likely due to the disproportionate emigration from this region, as well as the relative accessibility of some...
		Although the region Sichuan (川菜;, pinyin: chuān c????i) is now usually romanized as Sichuan, the cuisine that originated there is still usually spelled Szechuan in the West, and pronounced IPA Interwiki:...
		Indonesian, Indian, Szechuan cuisine">Szechuan and Thai cuisines are particularly associated with the chile pepper, although the plant was unknown in Asia until Europeans introduced it there.
	www.worldhistory.com /wiki/S/Szechuan-cuisine.htm (613 words)

	Szechuan cuisine (Site not responding. Last check: 2007-10-08)
		Although many Szechuan live up to their spicy reputation often are the large percentage of recipes that little or no spice at all including such as "Tea Smoked Duck".
		Szechuan pepper is an indigenous plant (fruit) that a milder spice and is still a ingredient in Szechuan food to this day.
		Beef is more common in Szechuan cuisine it is in other Chinese cuisines perhaps to the widespread use of oxen in the region.
	www.freeglossary.com /Szechuan_cuisine (415 words)

	Hunan cuisine - Wikipedia, the free encyclopedia
		Hunan Cuisine, sometimes called Xiang Cuisine (Chinese: 湘菜; Pinyin: xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China.
		While similar to Szechuan cuisine, Hunan Cuisine is often spicier and contains a larger variety of ingredients.
		Hunan cuisine is difficult to precisely characterize, as it has absorbed stylistic elements from all over China.
	en.wikipedia.org /wiki/Hunan_cuisine (187 words)

	NationMaster.com - Encyclopedia: Buddhist cuisine (Site not responding. Last check: 2007-10-08)
		A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin.
		In other regions, it is also common for Buddhists to believe that vegetarianism is better for their karma than eating meat, but to eat meat anyway and consider it something of a bad habit; and, in some areas, such as Japan, avoidance of wu hun foods is not a large part of Buddhism.
		It is also common for Buddhists in some regions to believe that vegetarianism is better for their karma than eating meat, but to eat meat anyway and consider it something of a bad habit, and in other areas, such as Japan, vegetarianism and avoidance of wu hun foods are not a large part of Buddhism.
	www.nationmaster.com /encyclopedia/Buddhist-cuisine (2865 words)

	HONG KONG: Hong Kong Cuisines (Site not responding. Last check: 2007-10-08)
		Of all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest and has been considered so for centuries.
		When they meet Szechuan cuisine, they see other similarities - with the spicy cuisines of Thailand, India and the Malay peoples; the food of China's western school, named after the province of Szechuan is a chili-clad hot experience.
		In all Szechuan restaurants, the menu or the order-takers will immediately advise which dishes are cool, medium or hot, so that diners can choose their preferred level of spiciness.
	www.angelfire.com /pa/sifuphil/hkcuisine.html (2036 words)

	Szechuan cuisine: Encyclopedia topic (Site not responding. Last check: 2007-10-08)
		Szechuan pepper (Szechuan pepper: more facts about this subject) is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Szechuan food to this day.
		Common preparation techniques in Szechuan cuisine include stir frying (stir frying: stir frying is a common chinese cooking technique used because of its fast cooking speed....
		Beef (Beef: Cattle that are reared for their meat) is more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of ox (ox: Any of various wild bovines especially of the genera Bos or closely related Bibos) en in the region.
	www.absoluteastronomy.com /reference/szechuan_cuisine (434 words)

	Chinese Cuisine
		Chinese cuisine in Penang is dominated by four major dialect groups, with Cantonese being the most popular, followed by Hainanese, Hokkien, Teochew and Szechuan.
		Cantonese cuisine is most popularly known for its combination of many styles of cooking, with an emphasis on stir-fried dishes and subtle flavours.
		Although Penangites are known for their preferences for hot and spicy food, Szechuan cuisine is not as popular as Cantonese or Hainanese cuisine.
	www.geocities.com /keiwei_mp3/malaysia/foods/chinese_cuisine.html (1655 words)

	Cantonese cuisine - LearnThis.Info Enclyclopedia (Site not responding. Last check: 2007-10-08)
		Cantonese cuisine (粵菜, pinyin: yue4 cai4) originates from the region around Canton in southern China's Guangdong province.
		Cantonese cuisine is sometimes considered bland by Westerners used to thicker, richer and darker sauces of other Chinese cuisines.
		It is not unusual for a waiter at a Cantonese restaurant to bring the live flipping fish or the crawling lobster to the table to show the patron as proof of freshness before cooking.
	encyclopedia.learnthis.info /c/ca/cantonese_cuisine.html (1009 words)

	Szechuan_cuisine (Site not responding. Last check: 2007-10-08)
		Although the region Sichuan (川菜;, pinyin: chuān cài) is now usually romanized as ''Sichuan'', the cuisine that originated there is still usually spelled ''Szechuan'' in the West, and pronounced IPA {{IPA[ˈsɛʃwɑːn]}} or {{IPA[ˈsɛtʃwɑːn]}} in English.
		Although many 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.
		Sichuan pepper, or "numbing pepper" is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Szechuan food to this day.
	goc.subdomain.de /Szechuan_cuisine (285 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.
		In Chengdu, China (Szechuan Province) during the 1920s and 1930s, Guo Chaohua opened, in the name of himself and his wife, a small restaurant serving sliced ox lungs.
		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)

	Singapore : Restaurants : Local Cuisine \| Frommers.com
		Szechuan Cuisine -- Szechuan cuisine, second only to Cantonese in the West, also relies on the rich flavors of garlic, sesame oil, and bean paste, but is heavier on the chilies than Shanghai cuisine -- much heavier on the chilies.
		Other Teochew contributions to local cuisine are the Teochew fish ball, a springy ball made from pounded fish served in a noodle soup, and the traditional Singaporean breakfast dish congee (or moi), which is rice porridge served with fried fish, salted vegetables, and sometimes boiled egg.
		Two dishes that have made it as local cuisine favorites are the oyster omelet, flavored with garlic and soy, and Hokkien mee, which is thick wheat noodles with seafood, meat, and vegetables in a heavy sauce.
	www.frommers.com /destinations/singapore/0077024034.html (1856 words)

	[No title] (Site not responding. Last check: 2007-10-08)
		Cuisine deriving from northern Vietnam, much of which is relatively inhospitable to agriculture, exhibits fewer herbs and vegetables, with beef by far the most popular meat.
		Highly spiced curries, often diluted with coconut milk, are a mainstay of Indonesian cuisine, and are served with vegetables and bite-size pieces of meat or fish.
		The cuisine of the Singaporean-Chinese fusion tend to be extremely rich, with spices and peanuts often flavoring the dishes.
	www.explorechinatown.com /PDF/ChinatownCuisines.doc (2557 words)

	Hong Kong - Chinese Cuisine
		Chiu Chow cuisine, also known as Swatow food, originated from the city of Swatow in the coastal region of Guangdong.
		Bursting with flavor, Szechuan food is one of the spiciest cuisine in China.
		It is not necessary for all the dishes of this cuisine to be hot and spicy.
	www.marimari.com /content/hong_kong/food/chinese_cuisine/main.html (934 words)

	The Seven Distinct Tastes in Szechuan Cuisine (Site not responding. Last check: 2007-10-08)
		One of the special characteristics of Szechuan Cuisine among all the Chinese regional cuisine is its emphasis on the tastes.
		The tastes of Szechuan cuisine come from a combination of seven distinct tastes which are described individually below.
		The taste comes from the many varieties of spices that are used extensively in Szechuan cuisine.
	www.geocities.com /cook_with_kathy/SzechuanTastes.html (299 words)

	Fiery dish is not for the chicken-hearted - Jul. 15, 2004
		IF you are not hot on hot food, then better steer clear of Szechuan cuisine.
		One of Szechuan's most exquisite dishes, Kung Pao Chicken, is typical of the hot stuff you can expect from the region.
		Normally, the Chinese use Szechuan pepper, which is heated first before being ground to bring out its flavor and aroma.
	www.inq7.net /lif/2004/jul/15/lif_38-1.htm (385 words)

	Seven Stars Pepper is a pleasant platter of Szechuan memories
		But Szechuan cuisine did interest me. I enjoyed its macho, how-spicy-can-you-take-it reputation and when I tried to order certain items at a favorite Szechuan restaurant on Bowery Street, my waiter would shake his head and say: "You won't like that.
		Green leek pancake ($3.99) is a pocketlike affair stuffed with chopped leeks and tofu.
		The Szechuan hot sauce won tons ($5.95), resting in a pool of fiercely spicy sauce topped with green onions, are excellent.
	seattlepi.nwsource.com /food/137069_rest29.html (1100 words)

	Restaurant Ruby Rouge - Szechuan Cuisine
		Food from the western Chinese province of Szechuan is a chili-clad, hot experience.
		Ginger, garlic, onions and brown peppercorns, in addition to the famous Szechuan chili, are used quite liberally in creating dishes with "tongue-thrilling" potency.
		Each Szechuan platter is a self-contained balance of aromas, flavors and spices.
	www.restaurantrubyrouge.com /sze.htm (152 words)

	Fuqi Feipian: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-10-08)
		Szechuan cuisine or sichuan cuisine (, pinyin: chun cài), originating in the sichuan province of western china, has an international...
		Szechuan pepper[For more info, EHandler: no quick summary.
		Mapo doufu (; pinyin: mápó dòuf) is a popular chinese dish from the szechuan (sichuan) province....
	www.absoluteastronomy.com /encyclopedia/f/fu/fuqi_feipian.htm (193 words)

	Flavours of China - All you want to know about Chinese cuisine on The Worldwide Gourmet
		Cantonese cooking, which first gained a foothold in Hong Kong, spread around the planet and erroneously came to be thought of as representative of all Chinese cooking, perhaps because the refined and mild Cantonese cuisine was well-suited to western palates.
		In China, eating is not simply a matter of nourishing the body; it is a daily ritual that is based on a whole philosophy of harmonies, textures and flavours.
		On the other hand, some place names become something completely different when one letter is changed: Hunan is to the east of Szechuan while Yunan is far to the southwest of Szechuan, one in the middle and one in the south of the country.
	www.theworldwidegourmet.com /countries/china/china.htm (376 words)

	Chopstick Cinema (Site not responding. Last check: 2007-10-08)
		The province of Szechuan (Sichuan) is named for the four tributaries of the Yangtze River (Min, Tuo, Fou, and Jailing), which flow through a large basin formed by the surrounding mountain ranges.
		The cuisine is also marked by the taste of the vinegar used to preserve meats and vegetables for the winter.
		Much like that of its neighbor, Hunan cuisine is as spicy if not moreso than Szechuan cuisine, and the common methods of preserving are garlic laced oils and hot chili pastes.
	weblogs.thingsasian.com /tablogs/page/cheiter/20050503 (3304 words)

	Eye - FOOD: Szechuan cuisine with a coleslaw starter - 12.12.91 (Site not responding. Last check: 2007-10-08)
		The Garlic Pepper Szechuan Cuisine and Seafood mini-chain reflects this trend.
		Things must be going well for the chain to have tripled its size in four years, but judging by two meals at the Steeles location, Garlic Pepper's success rests on mediocrity, and suggests that Chinese food, like everything else, doesn't survive homogenization.
		As its name suggests, Garlic Pepper is a haven for Szechuan and seafood items, offering at least 25 variations of the former and 30 of the latter.
	www.eye.net /eye/issue/issue_12.12.91/foodanddrinks/fo1212.htm (716 words)

	Authentic 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 Cuisine, 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.personal.psu.edu /users/h/x/hxf140/assign7.html (2190 words)

	Discover Szechuan cuisine (Site not responding. Last check: 2007-10-08)
		Szechuan Garden is located at 950 Wyandotte St. W.
		Consider Szechuan Garden, the Rodney Dangerfield of Chinese restaurants in this city.
		Mostly, the restaurant at Wyandotte Street West and Crawford is an attractive place full of flavour, style and service for the diner ready to explore a diverse menu with szechuan, Hong Kong dishes and fun, too.
	www.canada.com /cityguides/windsor/story.html?id=44f6cf38-5718-45ee-8787-da6a2d1400a1&k=99110 (481 words)

	Szechuan cuisine (Site not responding. Last check: 2007-10-08)
		Take-away specialising in Peking, Szechuan and Cantontese cuisine.
		Serves the Mandarin, Szechuan, and Shanghai regional Chinese cuisines.
		Occurs in the Panzihua Prefecture of southern Szechuan Province, China.
	www.omniknow.com /common/wiki.php?in=en&term=Chuan_cuisine (1148 words)

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