After the long history of development and accumulation, Szechuan cuisine as the most popular cuisine in China has developed various cooking techniques like pan-fried, stir-fried, deep-fried, burst, wandering, sautéed ,steam, braise, stewed, burning, dry steam, bombing and so on to nearly 40 categories and 3000 methods.
The Long History Of
Szechuan Culinary Arts
As one of the eight major cuisines in China, Szechuan Cuisine occupies an important position in the history of Chinese culinary arts.
Szechuan cuisine originated in Su and Ba, two countries in ancient China an established its initial form during the eras of Shang, Zhou, Qin and Han Dynasties. It has improved in the era of Tang and Song Dynasties and eventually flourished in the end of the Qing Dynasty. It has been more than three thousand years from its beginning in the Su and Ba till its maturity. It became one of the four major cuisines in China and gained an eminent reputation in the world.