Spice of Sichuan cuisine adds some variety to life

Foreigners enjoy Sichuan cuisine in Chengdu. Zou Hong / China Daily

Many with only a basic knowledge of the country may know that gongbao chicken and mapo tofu are two types of typical Chinese cuisine, but what they may not know is that both come from Sichuan.

Sichuan cuisine is one of the four most-cherished branches of Chinese cuisine. One can find Sichuan food worldwide, but the opportunity to try some authentic Sichuan dishes in Chengdu is one that cannot be missed.

Characterized by its spicy and pungent flavor, Sichuan cuisine emphasizes the use of chili peppers and prickly ash, creating a blend of flavors unique to the region.

Sichuan's spicy dishes can be quite daunting for some, but the region offers something on the menu for everyone.

Sichuan cuisine has more than 20 kinds of major flavor combinations based on six major tastes - numb, spicy, sweet, salty, sour and bitter.

There are several major kinds of Sichuan restaurants you will see in Chengdu, including classic Sichuan food, home-style dishes, Zigong Salt Gang.

Each of these represents a different family of Sichuan cuisine. Classic Sichuan cuisine emphasizes the balance of different flavors, while home-style dishes originate from family kitchens.

Zigong Salt Gang is not only a major branch of Sichuan Cuisine but also a profound accumulation of Chinese salt culture. The food is spicier and full of ginger, numbing spices and millet pepper. Brave diners interested in a culinary adventure are urged to try it out.

zhuanti@chinadaily.com.cn