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Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts.
Sichuan is colloquially known as the “heavenly country” due to its abundance of food and natural resources. One ancient Chinese account declared that the “people of Sichuan uphold good flavour, and they are fond of hot and spicy taste. Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Sichuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic and salty. The complex topography of Sichuan Province, including its mountains, hills, plains, plateaus and the Sichuan Basin, has shaped its food customs with versatile and distinct ingredients.
Abundant rice and vegetables are produced from the fertile Sichuan Basin, whereas a wide variety of herbs, mushrooms and other fungi prosper in the highland regions. Pork is overwhelmingly the most common type of meat consumed. Beef is somewhat more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region. Sichuan cuisine often contains food preserved through pickling, salting and drying. Preserved dishes are generally served as spicy dishes with heavy application of chili oil. Other commonly used spices in Sichuan cuisine are garlic, chili peppers, ginger and star anise. Sichuan hotpot, the most famous Chinese hotpot, is one of the representative dishes in Sichuan cuisine and famous for its numb and spicy taste.