Szechwan fried rice, Szechwan noodles or extra Szechwan Sauce – are probably the most wanted dishes at a Chinese restaurant in India. Well, the Chinese like their Schezwan too.. Let’s know more!
The word “Szechwan” actually comes from the word “Si Chuan” which is an important province of China. “Si” in Chinese means “four” and “Chuan” means “River”.
Also, the word ‘Chowmein’ comes from “Chao mian” – where “Chao” means “to fry” and “mian” are “noodles”!
Sichuan food has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan pepper.
Sichuan pepper is a special pepper and has a unique aroma and flavour that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth.
The Sichuanese are proud of their cuisine, known as one of the Four Great Traditions of Chinese cuisine. The most prominent traits of Sichuanese cuisine are described by four words: spicy, hot, fresh and fragrant.
Sichuan cuisine is popular in the whole nation of China, so are Sichuan chefs.
Some of the famous Sichuan dishes in China are
Kung Pao Chiken
Ma Po Tofu
Dan Dan Noodles
and the Hotpot.