Chili Peppers in Sichuan Cuisine

Foreigners who live in China for a long time must know that there are eight major schools of China’s culinary art, and the Sichuan cuisine is perhaps the most popular one for the special flavor of chili peppers. Originating in Sichuan Province of western China, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for being spicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing. The chili peppers play an important role in the Sichuan cuisine. Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, chili pepper powder boiled in oil, strange flavor and sticky-hot.

The chili peppers are also vital in hot pot, the necessary for Chinese people especially in winter. Nowadays, more and more foreigners are gradually like it. In my opinion, the hot pot is no taste without chili.

In order to get the high quality chili peepers, we have established cooperation with chili peppers. You can make the excellent hot pot or Sichuan foods at home with the chili peppers.