SiChuan Hot Food

There are many types of Chinese food, such as the Lu style, Xiang style, Chuan style. Each of these styles depend on the local culture or environment. Here I want to focus on the Chuan style, which the full name is called SiChuan. SiChuan is a province in the south-west of China. It is surrounded by many mountains, which makes the climate wet compared to other places in China. Because of the humidity hot food has become the first choice in Chuan syle.

In Chuan dishes, the first thing is to choose the materials: Pickled pepper, Special made beans. Second is chef's cutting skill, because Chuan food needs strictly different types of thickness about meat or vegetables. These factors might have an impact on the taste of the food. Third is the match of the 'material', which the strong material not usually with the weak material and so on. Fourth, is how to cook. There many ways to cook such as fried, leavened, explosion, steam, burning, simmer and boil. In Chuan dish, people focus on fried and this dish is very outstanding in China. People call Chuan style a dish of a cell, a hundred dishes a hundred tastes. Chuan is also very famous all over the world. In Sydney, you can find Chuan restaurants in Eastwood, Epping, Chastwood or China Town.