Sichuan Cuisine · FFET10008
Sichuan Cuisine Cooking Techniques
Three blue-and-white plates hold mapo tofu glistening with red oil, twice-cooked pork, and kung pao chicken with peanuts and dried chilies, a wooden spoon lifts some tofu, and a small dish holds dried chilies and Sichuan pepper.
The regional cooking of Sichuan and Chongqing, known for its wide range of flavour types.
Sichuan cuisine cooking techniques are in the fifth batch of the national intangible heritage list, and there is also a trade standard, Sichuan Cuisine Cooking Technology.
Sichuan cuisine cooking techniques were added to the fifth batch of the national intangible cultural heritage list in 2021 as a traditional craft, with Sichuan Province as the declaring area and Sichuan Tourism University as the protection unit. The project description gives present-day Sichuan and Chongqing as the core area and says that the cuisine reaches parts of Yunnan, Guizhou, Hubei, Shaanxi and other provinces. There is also a trade standard under the Ministry of Commerce, Sichuan Cuisine Cooking Technology, issued on 23 January 2013 and in effect from 1 September of that year.