Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as “Tea Smoked Duck”, “Pork with Sizzling Rice Cake“，“Whole Fish with Pine Nut”.
The Sichuan Basin is a fertile producer of vegetables. A wide variety of plants and herbs prosper in the upland regions. Vegetarian Sichuan food can be better than its meaty counterpart, actually way better, sometimes. Deeply influenced by Buddhism and its vegetarian tradition, people in Sichuan have developed many delicious dishes. In fact, some best vegetarian restaurants are in temples. A plate of fresh, tasty and light sautéed mixed vegetable with rice often is considered the best a busy modern urbanite could have at dinner for his health as well as soul.
Szechuan peppercorn has a fragrant aroma that has been likened to lavender. However, its main claim to fame is the powerful numbing sensation it causes around the mouth. When married with chile peppers (the other key ingredient in Szechuan cuisine), chefs believe this numbing effect reduces the chile pepper’s heat, leaving diners free to appreciate the capsicum’s intense, fruity flavor.
Szechuan peppercorn is featured in numerous dishes. Recipes frequently call for the peppercorns to be ground and roasted. Ground, roasted Szechuan peppercorn is used to make an infused oil and is also paired with salt to make a flavorful seasoning. Szechuan peppercorn is one of the five ingredients that makes up five spice powder (the others are star anise, fennel, clove, and cinnamon).
There are many good restaurants in New York City that offers delicious food from all around the world. Legend 72 is one of them specialized in Sichuan Food.
Sichuan Cuisine is the most widely served cuisine in China. The dishes of Sichuan Cuisine are famous for their hot and spicy flavor. An outstanding part of Sichuan dishes is the delicate use of pepper or chili. The ingredients used are great in variety, including poultry, pork, beef, fish, vegetables and tofu. The methods of cooking vary according to the texture required.
Sichuan Cuisine wins universal praise for its hotness, sourness and numbness it produces, which are rare in other regional cuisines. These together sum up the unique flavor of Sichuan Cuisine, which enjoys a good reputation as a cuisine that is “one dish with one flavor and one hundred dishes with one hundred flavors”. Its cooking methods include baking, sautéing, dry-sautéing and steaming. Sichuan Cuisine has good combinations of flavors and often has tasty sauces.
Sichuan Cuisine is served at every corner of the world. Now you can find the most authentic Sichuan food in Legend 72 in New York City.