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Sichuan cuisine, as the head of China's four in China occupies an important position in the history of cooking, it is based on a wide range of seasonings and varied, diverse cuisine, refreshing taste to make the best use of that hot, and its unique and rich cooking methods local flavor, combined all the characteristics of the truck, absorb, draw upon many of the long house, good absorption, good at innovation, and renowned Chinese and foreign.
Sichuan cuisine is characterized by prominent Ma, spicy, incense, fresh, oil, and reuse the "three-Law" (hot pepper, pepper, pepper), and Fresh Ginger. Methods of dry seasoning, Garlic, smell, Law, Ma, oil, ginger, sweet and sour, litchi, garlic flavor, such as composite type, formed a special Szechuan flavor, enjoy the "one dish of a cell, all dishes Barilla" the reputation.