Western China
Regional Background
The Sichuan basin with the river Yangtze flowing through, is surrounded by mountains. The climate is often heavily foggy and many cities suffer from heavy pollution.
Cuisine characteristics
Food grows abundantly in the fertile soil and misty climate of Western China. The Sichuan cuisine tends to be hearty with heavy, spicy and rich flavours and generally dishes are saltier than in other areas. A great deal of chilli is used together with a special peppercorn which is thought to keep the damp from permeating the soul- the distinctive hot chilli taste will leave your lips tingling! Typical products from this area include Soy Sauce, Oyster Sauce, Hoi Sin Sauce.As with other regions, contrast in texture of the different dishes you are eating is very important, for example from dry stir-fry dishes through to crispy dishes, soups and braised dishes.
Ingredients
- Chilli Bean comes in hundreds of varieties ranging from mild to fiercely hot. Most are green as they grow and some then ripen to vibrant shades of red, orange and yellow.
- As with other regions of China Ginger, Garlic & Spring Onion form the basis of most Chinese dishes. The Ginger & Spring Onion represent yin and yang/ hot and cold.
- Chinese Five Spice is a warm and richly aromatic mix of ground spices that is an essential flavouring in the Chinese kitchen. It contains star anise, fennel, cloves, cinnamon and Szechuan pepper.
- Oyster Sauce is a smooth concentrate of oysters cooked in soy sauce and brine. Rich in flavour, it tastes almost ‘meaty’ and not at all fishy. Use in classic Chinese stir-fries or mixed with a little oil as a dip.
- Soy Sauce is brewed using soy beans, water and salt. This famous Chinese ingredient is used in cooking and as a dip. Light Soy is often used in stir-fries while Dark or Rich Soy is slightly thicker and great for slower cooked dishes, and marinating.
Recipes from China