Cuisines · FTLB101

Sichuan Cuisine

Flavour types such as numbing-hot, fish-fragrant and strange-flavour, in dishes like mapo tofu, twice-cooked pork and kung pao chicken.

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5 entries
DishTwice-Cooked PorkA late Qing guide to Chengdu lists twice-cooked pork among the city's everyday home dishes.FFET10004DishMapo TofuThe Chengdu Tonglan records "Chen Mapo's tofu", but the name Mapo Tofu itself does not appear in the book.FFET10005ProductPixian Chili Bean PastePixian bean paste is protected as a geographical indication product, and its traditional making craft is in the second batch of the national intangible heritage list.FFET10006ProductBaoning VinegarThe Chengdu Tonglan lists Baoning vinegar among seasonings from outside Chengdu, and its traditional brewing is on the national intangible heritage list.FFET10007TechniqueSichuan Cuisine Cooking TechniquesSichuan 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.FFET10008