The Sichuan pepper is ubiquitous in this cook, but they are red peppers imported from America after European colonization that have gave to this cook its current emphasis spicy (Chili and Sichuan pepper), sometimes unbearable for other Chinese provinces.
Specialties
Non-spicy meals are also available. This important consumption of chillies is due to the fact that they can withstand the cold and damp climate of the region. This cook privileges frying and steaming. The beef is more common than elsewhere, and is often cooked until it becomes a great tenderness. The buds are often dubbed harmonies evocative names strange taste, taste family, taste spicy-scented.
Chicken Chengdu, Kung Pao Chicken: diced meat chicken sauteed with dried chilli, Tea-smoked duck (pork cooked twice), Mapo Dofou: tofu cooked in a spicy sauce, Pot Sichuan spicy soup where you dip the food is cooked and eaten as and measure, like a fondue, Fuqi Feipian, Xue Zhuyu: fish in spicy sauce. It consists to choose the food we eat and want to soak in the hot chilli oil that is in a dish being boiled in the middle of the table.
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