{"id":14700,"date":"2019-04-03T10:00:54","date_gmt":"2019-04-03T14:00:54","guid":{"rendered":"https:\/\/blogs.transparent.com\/chinese\/?p=14700"},"modified":"2019-04-01T19:28:55","modified_gmt":"2019-04-01T23:28:55","slug":"sichuan-and-hunan-cuisine","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/chinese\/sichuan-and-hunan-cuisine\/","title":{"rendered":"Sichuan and Hunan Cuisine"},"content":{"rendered":"

After learning all about Cantonese cuisine<\/a> last month, we’re shifting towards western China to explore the rich flavors of this region. When it comes to the food from western China, the two most notable examples are certainly Sichuan cuisine<\/strong>\u00a0(\u56db\u5ddd\u83dc \u2013 s\u00ec chu\u0101n c\u00e0i) and\u00a0Hunan cuisine <\/strong>(\u6e56\u5357\u83dc \u2013 h\u00fa n\u00e1n c\u00e0i). Let\u2019s head west and delve deeper into these two renowned styles of Chinese food as well look at both Sichuan and Hunan cuisine.<\/p>\n

An Intro to the Cuisine of Western China<\/h2>\n

Both Sichuan and Hunan cuisine are included in the Eight Great Culinary Traditions of China, while only Sichuan represents the west in the Four Major Cuisines<\/strong> (\u56db\u5927\u83dc\u7cfb – s\u00ec d\u00e0 c\u00e0i x\u00ec).<\/p>\n

Both known for their incredibly spicy dishes, these two famous styles of Chinese cuisine have been influenced heavily by foreigners \u2013 for example, Buddhist missionaries introducing the heavy spicing techniques prevalent in Indian cuisine, and Spanish traders bringing chiles in the 16th century.<\/p>\n

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The numb and spicy Sichuan hot pot.<\/p><\/div>\n

Western Chinese cuisine also makes heavy use of vinegar<\/strong> (\u918b – c\u00f9), garlic<\/strong> (\u5927\u849c – d\u00e0 su\u00e0n), onions<\/strong> (\u6d0b\u8471 y\u00e1ng c\u014dng), ginger (\u751f\u59dc – sh\u0113ng ji\u0101ng), and sesame oil<\/strong> (\u829d\u9ebb\u6cb9 – zh\u012b ma y\u00f3u). Due to the hot and humid climate of the area, a variety of food-preservation techniques are used, including pickling, salting, drying, and smoking.<\/p>\n

Now, let’s take a closer look at each of these famous culinary traditions of China and learn about some common dishes:<\/p>\n

Sichuan<\/h2>\n

More commonly spelled as\u00a0Szechuan<\/em>\u00a0in the West, this particular style of Chinese food may be second only to Cantonese in terms of worldwide popularity. One of the most unique aspects of Sichuan cuisine is the\u00a0Sichuan peppercorn\u00a0<\/strong>(\u82b1\u6912 \u2013 hu\u0101 ji\u0101o \u2013 lit. \u201cflower pepper\u201d) \u2013 an unassuming little pepper that leaves your mouth feeling incredibly numb.<\/p>\n

Sichuan cuisine is also famous for a few sauces: numb and<\/strong>\u00a0spicy<\/strong>\u00a0(\u9ebb\u8fa3 \u2013 m\u00e1 l\u00e0),\u00a0fish fragrance <\/strong>(\u9c7c\u9999 \u2013 y\u00fa xi\u0101ng), and the\u00a0strange\/exotic taste<\/strong>\u00a0(\u602a\u5473 \u2013 gu\u00e0i w\u00e8i). Both\u00a0ma la<\/em>\u00a0and\u00a0yu xiang<\/em>\u00a0can be found all over China, but the\u00a0guai wei<\/em>\u00a0is mostly only popular in Sichuan province. Although Sichuan cuisine is mostly known for its spicy dishes, not every dish from this region will leave you sweating and red in the face.<\/p>\n

Here are some of the most popular Sichuanese dishes:<\/p>\n

Bang Bang Chicken<\/strong>\u00a0(\u68d2\u68d2\u9e21 \u2013 b\u00e0ng b\u00e0ng j\u012b)<\/h3>\n

Served cold as an appetizer, this dish is a combination of shredded chicken, cucumber, and bean thread noodles, topped off with a sesame based sauce. It\u2019s a great way to start a meal, and especially good on a hot summer\u2019s day.<\/p>\n

Mapo Tofu<\/strong>\u00a0(\u9ebb\u5a46\u8c46\u8150 \u2013 m\u00e1 p\u00f3 d\u00f2u fu)<\/h3>\n

This famous dish \u2013 which literally means \u201cpockmarked grandmother tofu\u201d \u2013\u00a0 has a famous tale that accompanies it about the woman who created it. Although there are different varieties of this dish, the basic recipe calls for tofu, chili\/bean based sauce, fermented black beans, and diced meat.<\/p>\n

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Mmmm.. Mapo tofu.<\/p><\/div>\n

If you\u2019re a vegetarian<\/a>, just tell your waiter, \u201cI don\u2019t eat meat<\/strong>\u201d (\u6211\u4e0d\u5403\u8089 \u2013 w\u01d2 b\u00f9 ch\u012b r\u00f2u) and they\u2019ll whip it up for you minus the pork\/beef.<\/p>\n

Twice Cooked Pork<\/strong>\u00a0(\u56de\u9505\u8089 \u2013 hu\u00ed gu\u014d r\u00f2u)<\/h3>\n

For this fantastic Sichuan dish, pork is first boiled, then returned to the pot to be stir-fried with peppers, chili, and soy. Thus the Chinese name, which literally means \u201creturned to the pot meat.\u201d Some Muslim restaurants make this dish with beef, which I personally prefer to the fatty pork used in most other places, but they\u2019re both delicious.<\/p>\n

Dan Dan Noodles<\/strong>\u00a0(\u62c5\u62c5\u9762 \u2013 d\u00e0n d\u00e0n mi\u00e0n)<\/h3>\n

A big bowl of noodles served in a spicy chili-sauce with preserved vegetables, minced pork, and scallions, this dish gets its name from a type of carrying pole that was used by vendors who carried and sold this dish on the street. As such, it can also be called \u201cPeddler\u2019s Noodles\u201d in English.<\/p>\n

Sichuan Hot Pot<\/strong>\u00a0(\u56db\u5ddd\u706b\u9505 \u2013 s\u00ec chu\u0101n hu\u01d2 gu\u014d)<\/h3>\n

We can\u2019t talk about Sichuan food without mentioning its legendary hot pot. In what is without a doubt one of the most fun ways to eat on Earth, a pot of spicy chili oil is boiled right at your table, where you\u2019re free to order up your favorite meats, seafood, and vegetables and toss them in to the boiling, spicy goodness.<\/p>\n

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Numb and spicy Sichuan hot pot.<\/p><\/div>\n

I usually go for the half and half, with one side incredibly spicy and the other being a mixture of chicken broth and mushrooms. If you’re not used to the spice of Sichuan cuisine, this is a good way to ease into it. This way you can at least say you tried fiery hot local style before giving up and switching to the other.<\/p>\n

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Check out a clip from “Parts Unknown” where Anthony Bourdain learned how to cook Sichuan cuisine:<\/p>\n