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Passport Kitchen

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Sichuan Chinese Cooking

(Chuan Cuisine)

Sichuan cuisine is defined by layered chile heat, numbing peppercorn, and bold aromatics, built to stimulate and linger rather than simply burn. In Chengdu, dishes like mapo tofu and kung pao chicken anchor the region’s reputation for complex sauces that balance heat, numbness, sweetness, and acidity. Across the province, dry-fried and braised dishes showcase chile oil, fermented bean pastes, and garlic-forward bases. Together, these traditions define Sichuan food as aggressive, precise, and deeply addictive—where flavor is constructed deliberately through repetition and balance.

Key Ingrredients in Scihuan cooking

Sichuan cuisine is defined by chilies and Sichuan peppercorn, which create its signature spicy, numbing heat. Flavor is layered with fermented ingredients such as chili bean paste and preserved vegetables, supported by garlic, ginger, and scallions. Proteins commonly include pork, poultry, and tofu, chosen for their ability to absorb bold, aggressive seasoning rather than soften it.

Key Techniques in Sichuan Cooking

Sichuan cooking is about control—especially over fat, spice, and aroma.

  • Sauces & Bases
    Chile oil, doubanjiang, garlic, and aromatics are layered to create sauces that balance heat, salt, and savoriness.
    You know it from: mapo tofu
  • Dry-Frying
    Ingredients are cooked with minimal liquid to concentrate flavor and texture while coating them in spice and oil.
    You know it from: dry-fried green beans
  • Sautéing
    Proteins and aromatics are cooked quickly in hot oil to release fragrance before sauces are added.
    You know it from: kung pao chicken
  • Braising & Slow Cooking
    Meats are simmered in chile-rich sauces to build depth and richness over time.
    You know it from: water-boiled beef (shuizhu niurou)
  • Fermentation
    Fermented chile bean pastes are used to add umami and complexity rather than sweetness.
    You know it from: doubanjiang-based dishes