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Sichuan cuisine

Updated: Jul 20, 2017 Print

Mapo Tofu


Mapo Tofu is the masterpiece of Sichuan cuisine in China, which is particular about the flavors of spicy, numbing, sweet, crisp, tender, fresh, and lively. Numbing refers to the pepper sprinkled on the tofu prior to turning off the heat. Hot refers to the bean with a little chili oil used to cook the tofu, which is both spicy and fragrant. Hot means it should be served immediately after turning off the heat. Crisp refers to the golden color fried-beef granules which melt on the tongue. Tender refers to the shape of tofu with its angular corners, the jade-white color after it is put into the pot making it soft so you’ll need to use a spoon to eat it. Fresh refers to the vegetables which are white and red in color. Lively refers to the taste of the tofu which is served with green leek and golden oil which is picked straight from the field without astringent taste.

Kung Pao Chicken


Kung Pao Chicken is a stir-fried dish made with chicken, chili peppers and peanuts. It used to be the personal recipe of Ding Baozhen, a late Qing Dynasty official. Kung Pao Chicken later became a dish in the Chinese imperial cuisine.

Kung Pao Chicken selects chicken as its primary ingredient and other ngredients include peanuts, cucumber, scallions, and chili pepper. It is spicy and sweet with a delicate taste of chicken and crispy peanuts.

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