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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Chinese Culture  »  Chinese Cuisines  »  Chuan Cuisine
Chuan Cuisine

Chuan cuisine (川菜) is one of eight cuisines in China originating from Sichuan province. It is reviewed as the most unique cuisine for its tongue-numbing, hot, fresh and fragrant resulting from the liberal use of Sichuan pepper and garlic. Owing to its temperate climate and abundant rain, Sichuan is rich in all sorts of materials, for instance, vegetables and fruits of four seasons, various poultries, seafood and wild delicacies.

Sichuan has always enjoys a reputation as a “one dish with one style, hundreds of cuisines with hundreds of flavors”. The cooking methods of Chuan cuisine are skilled in frying, smoking, stewing, braise, etc, which would conclude more than 30 disinct technique. Chili, black pepper, pepper and broad bean chili paste are served as main seasonings in Chuan cuisine. It is one symbol of Chinese culture.

History
The formation of Chuan cuisine could be traced back from Qin Shihuang unifed the six kingdoms to the three kingdoms, when the political, economical and cultural center of Sichuan province gradually moved to Chengdu. Qin Shihuang once settled numerous migrates to Shu Zhong twice and brought advanced technology for producing, which promoted the local producing development.


















After Zhang Qian visited the western regions, cucumber, lima bean, walnut, soybean and garlic were imported, enriching the raw material and seasonings of Chuan cuisine. Beijing was chosen as a site for capital in Yuan, Ming and Qing Dynasties. With the increase of officials to Sichuan, a block of Beijing chefs settled in Chengdu, so Chuan cuisine got further development, becoming the main regional cuisine gradually.

Representative Dishes
Sichaun Hot pot

Sichuan hot pot is the most representative of Sichuan cuisine, featuring tongue-numbing, hot, fresh, salty and fragrant. The traditional soup selects Pixian spicy bean, Yongchuan tempeh, Ganzi beef tallow and pepper as material. Fried beef tallow, chopped tempeh and pepper, then boil with beef soup. A typical hot pot dish are arbitrary, encompassing sliced meat, seafood, fresh vegetables, mushroom, egg, and any other food suitable to boil. It is very popular in winter to provide hot pot during supper time.

Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish, cooked with chicken, peanuts, cucumber and chilli pepper. The dish can be found throughout China, but Kung Pao Chicken made in other regions is typically less spicy than the Sichuan providing. Its strong spicy and fragrant, fresh meat and crisp peanut win high reputation even in foreign countries. Kung Pao Chicken almost becomes one of Chinese cuisine abroad.

Mapo Tofu
Mapo Tofu is one of the traditional dishes of Sichuan province, serving tofu and minced beef or pork with raw materials. The ingredients are mainly chilli pepper and zanthoxylum, stressing the characteristic of tongue-numbing and spicy. Mapo Tofu was invented in 1874, by an old woman in Chengdu. Because the woman had pockmarks (in Chinese named “ma”) on face, so the dish got its name. “Po” means old woman or grandma.

















Dan Dan noodle
Dan Dan noodle is a kind of notable snack in Sichuan with a history of more than 100 years. In 2013, Dan Dan noodle was listed in “Chinese Ten Noodles” by China Ministry of Commerce. “Dan” refers to shoulder pole. Originally, people carried should pole to sell the noodle, hence the name. Boiled noodle is poured upon gravy made from pork, beef or chicken. It tastes salty and a little spicy and the smell greeted every one.

Fuqi Feipian
Fuqi feipian is another popular dish in Sichuan. Stewed beef, beef heart, beef lung, beef tongue, and beef tripe, mixed with all sorts of seasonings. The taste should be both spicy and mouth-numbing. The dish is usually served cold or at room termperature.

Sliced pork with fish aroma
Sliced pork with fish aroma, called “Yuxiang rousi” in Chinese, is a kind of common Sichuan cuisine. Yuxiang is a one of traditional taste of Chuan cuisine, modulated with red pepper, scallion. ginger, garlic, sugar, salt, soy and sauce. The major ingredient is sliced pork matched with sliced winter bamboo shoots and black fungus. 


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