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Topic: Szechuan hotpot

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	Szechuan hotpot - Wikipedia, the free encyclopedia
		Hotpot (Simplified Chinese: 四川火锅, or 麻辣火锅, meaning "spicy hotpot") is a Szechuanese dish that originated in Chongqing.
		Most hotpot restaurants, even in Chengdu, offer a non-spicy broth which is based on chicken stock rather than chili oil, for diners that dislike hot and spicy foods.
		Hotpot is considered a celebratory occasion, and it is very common to see 8 to 10 diners gather together to go for hotpot.
	en.wikipedia.org /wiki/Szechuan_hotpot (213 words)

	Szechuan cuisine
		Szechuan Cuisine or Sichuan Cuisine (川菜, pinyin: chuan1 cai4), originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful.
		Although many Szechuan 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".
		Szechuan Pepper is an indigenous plant (fruit) that produces a milder spice, and is still a key ingredient in Szechuan food to this day.
	www.ebroadcast.com.au /lookup/encyclopedia/sz/Szechuan_cuisine.html (264 words)

	Encyclopedia (Site not responding. Last check: 2007-10-13)
		Szechuan cuisine is a style of cookery originating in the Sichuan province of western China, 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.
		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.
	www.daleboo.com /wiki/?title=Sichuan_cuisine (262 words)

	BBC - h2g2 - Szechuan Peppercorns - Burn and Numb your Senses
		is a spice native to the province of Szechuan, China.
		It grows in the wild in the Szechuan Province on the low/medium level of the mountains, where the local farmers harvest the berries to be sold at the markets at the foot of the mountains.
		One of the most famous is the Szechuan Hotpot - a tabletop deep wok heated with an over-generous amount of devilishly hot red chilli oil, garlic, scallions and most importantly a handful of Szechuan whole peppercorns in a clear soup.
	www.bbc.co.uk /dna/h2g2/A1038773 (1028 words)

	Szechuan cuisine: Encyclopedia topic (Site not responding. Last check: 2007-10-13)
		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 (425 words)

	Chinese Food Recipes - Food Articles - Chinese Regional Cooking
		Chinese cooking are usually broken down into five styles of regional cuisines: Peking and the north, the Yangtze River and the east, Szechuan in the west, Fukien and the southern coast, and Canton and the south.
		Szechuan or Sichuan cooking from the province of the same name in western China is the cuisine most familiar to the west, next to Cantonese cooking.
		Szechuan cooking has a fine balance of flavors except that hot pepper (Szechuan peppercorns) or chilies are added freely either during cooking or when the dishes are served.
	www.chinesefood-recipes.com /food_articles/chinese_regional_cooking.php (958 words)

	Badminton Central Discussion Forums - Szechuan Peppercorn Hotpot
		This is a fiery hotpot that really numbs your whole mouth.
		I used to wonder how the natives of Szechuan could sit through one of these meals without showing any sign of distress.
		I do consider myself a hard core chilli-eater but the way the Szechuan people handle the mouth-numbing Szechuan peppercorn hotpot had me wondering if I had stumbled upon some super chilli-eating giants.
	www.badmintoncentral.com /forums/showthread.php?t=18765 (1247 words)

	Chowhound's Los Angeles Area Message Board (28): Re(2): ISO Szechuan/Shanghai in San Gabriel Valley (not dim sum) (Site not responding. Last check: 2007-10-13)
		Half of it is a taiwanese version of Sichuan style malahuoguo (hot pepper and szechwan peppercorn flavored highly-oily broth) and suanbaicai huoguo (version of sour cabbage hotpot, n.e.
		So some items will go better with one, some are designed for the other (tong hao, chrysanthemum leaves with the lighter one, beef with the spicy one, lamb with either).
		The Taiwan folk use tons of stuff in this modern post-1949 amalgam which is also influenced by local hotpots and the Korean sinsullo, so there's all kinds of seafood available like squid that you don't find in either trad version of these hotpots, all kinds of noodles, mushrooms some trad some not.
	www.chowhound.com /california/boards/losangeles28/messages/140741.html (347 words)

	Elephant Mountain » Blog Archive » (Site not responding. Last check: 2007-10-13)
		I am teaching english to the chinese staff on the boat, a Chinese 101 class to the Western passengers, and playing music twice a week in our Cabaret show (currently trying to switch over to dramatic–okay, cheesey–Chinese love songs).
		Also, I am getting my fill of Szechuan hotpot filled with plenty of new and exciting foods.
		I hope that you are enjoying yourself and getting used to the very spicy adventure that hotpot always offers.
	www.elephantmountain.net /?p=13 (623 words)

	Lu Gi - San Gabriel, CA, 91776 - Citysearch
		Unique Szechuan hotpot experience in the San Gabriel Valley.
		It's easy to miss the austere Chinese-language fl sign tucked away in this strip mall, but one is sure to notice the buzz of its regular late-night crowds.
		Primarily a one-dish restaurant, a burner on each table accommodates the hotpot, which is served with two bubbling broths split by an in-bowl divider.
	www.citysearch.com /profile/41669237 (238 words)

	Waitrose.com recipes - Szechuan Pork Hotpot - Recipe Search
		A simple and comforting one-pot dish from the Chinese province of Szechuan.
		Pork and cabbage are an especially good combination.
		Select one or a combination of conversion charts to view and print out for future reference.
	waitrose.com /food_drink/recipes/RecipeSearch/Recipe/0201064-r01.asp (252 words)

	APPETIZERS
		Szechuan Style Fillet Mignon in Chilli and Tomato Sauce
		Sliced Lamb with Green Onion and Ginger Hotpot
		Chicken Hotpot in Black Bean or Green Onion and Ginger sauce
	www.grandviewrestaurant.com /dinner.htm (436 words)

	Szechuan cuisine - China-related Topics SU-SZ - China-Related Topics
		Szechuan cuisine - China-related Topics SU-SZ - China-Related Topics
		Szechuan Cuisine or Sichuan Cuisine (川菜, pinyin: chuān c?i), originating in the Sichuan province of western China, has an international reputation for being spicespicy and flavorful.
		What many do not realize is that the chilli pepperchili pepper, a common ingredient in Szechuan cuisine (often used unseeded), was only introduced to China following Christopher ColumbusColumbus's discovery of the New World.
	www.famouschinese.com /virtual/Szechuan_cuisine (348 words)

	Local Secrets Webpage - Hotpot Restaurant (Cambridge) (Site not responding. Last check: 2007-10-13)
		Club Cards are the convenient way get the most out of Local Secrets!
		The Hotpot restaurant specializes in cooking Northern Style Cantonese cuisine, which emphasizes strong flavourings.
		We use natural ingredients are well combined to bring you an unforgettable, mouth-watering taste.
	www.localsecrets.com /hotpot (972 words)

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