Sichuan food is mainly distinguished by how hot and spicy it can be. It is one of the few local Chinese cuisines that has successfully made the transition into international cuisine. Learn a little more about this style of cooking so you can update your Chinese food game.
Background
There is a saying; Sìchuānrénbùpàlàor “The people of Sichuan do not fear spicy food.” It’s easy to see why. The food Sichuan is famous for is not only tongue-numbing, but they are also fragrant and string and depend heavily on Sichuan peppercorn. The peppercorn is native to the province and has been in local cuisine for nearly two millennia.
Food Favourites
You can try all the delicious variety of the cuisine at a Singapore Sichuan restaurant like the famous Sichuan Dou Hua in PARKROYAL On Kitchener Road Singapore. The more popular and crowd favourites can be divided into two types.
Street Food Winners
Street food favourites are the food you can find anywhere on the streets of Chengdu such as vegan Dan Dan noodles, spicy wontons in red oil, pan-fried peppers, Guo Kui and spicy peanuts.
Dinner Table Classics
The dinner table or restaurant delicacies that you can try include, eggplant stir fry, mala chicken, Kung Pao chicken, Mapo tofu, Suan Cai Yua and 4 ingredients crispy beef.