en.unionpedia.org

Sichuan cuisine, the Glossary

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Standard Mandarin pronunciation) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality.^[1]

94 relations: American Chinese cuisine, Ants climbing a tree, Bang bang chicken, Barbecue, Bovinae, Braising, Brassica juncea, Buddhist vegetarianism, Catholic missions, Chen Kenichi, Chen Kenmin, Chengdu, Chili pepper, Chinese cuisine, Chinese postal romanization, Chongqing, City of Gastronomy, Dandan noodles, Doubanjiang, Douhua, E. N. Anderson, Eggplant, Ellen Schrecker, Five-spice powder, Food drying, Fuqi feipian, Garlic, Ginger, Glutinous rice, Goitre, Green bean, Guaiwei, Han Chinese, Hot and sour noodles, Hot pot, Hunan, Hunan cuisine, Illicium verum, India, Internet Archive, Konjac, Kung Pao chicken, Laziji, Leng chi tu, Leshan, Li Bai, List of Chinese dishes, Macau, Maize, Mala (seasoning), ... Expand index (44 more) »
Buddhist cuisine
Regional cuisines of China

American Chinese cuisine

American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans.

See Sichuan cuisine and American Chinese cuisine

Ants climbing a tree

Ants climbing a tree is a classic Sichuan dish in Chinese cuisine.

See Sichuan cuisine and Ants climbing a tree

Bang bang chicken

Bang bang chicken (l), also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in Chinese cuisine.

See Sichuan cuisine and Bang bang chicken

Barbecue

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food.

See Sichuan cuisine and Barbecue

Bovinae

Bovines (subfamily Bovinae) comprise a diverse group of 10 genera of medium to large-sized ungulates, including cattle, bison, African buffalo, water buffalos, and the four-horned and spiral-horned antelopes.

See Sichuan cuisine and Bovinae

Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

See Sichuan cuisine and Braising

Brassica juncea

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

See Sichuan cuisine and Brassica juncea

Buddhist vegetarianism

Buddhist vegetarianism is the practice of vegetarianism by significant portions of Mahayana Buddhist monastics and laypersons as well as some Buddhists of other sects. Sichuan cuisine and Buddhist vegetarianism are Buddhist cuisine.

See Sichuan cuisine and Buddhist vegetarianism

Catholic missions

Missionary work of the Catholic Church has often been undertaken outside the geographically defined parishes and dioceses by religious orders who have people and material resources to spare, and some of which specialized in missions.

See Sichuan cuisine and Catholic missions

Chen Kenichi

, known professionally as was a Japanese chef and restaurateur, best known for his role as the Iron Chef Chinese on the television series Iron Chef (料理の鉄人).

See Sichuan cuisine and Chen Kenichi

Chen Kenmin

Chen Kenmin (June 27, 1912 – May 12, 1990), also known as after naturalization, was a Chinese-Japanese chef.

See Sichuan cuisine and Chen Kenmin

Chengdu

Chengdu is the capital city of the Chinese province of Sichuan.

See Sichuan cuisine and Chengdu

Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.

See Sichuan cuisine and Chili pepper

Chinese cuisine

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.

See Sichuan cuisine and Chinese cuisine

Chinese postal romanization

Postal romanization was a system of transliterating place names in China developed by postal authorities in the late 19th and early 20th centuries.

See Sichuan cuisine and Chinese postal romanization

Chongqing

Chongqing is a municipality in Southwestern China.

See Sichuan cuisine and Chongqing

City of Gastronomy

UNESCO's City of Gastronomy project is part of the wider Creative Cities Network.

See Sichuan cuisine and City of Gastronomy

Dandan noodles

Dandan noodles or dandanmian, literally "carrying-pole noodles", is a noodle dish originating from Chinese Sichuan cuisine.

See Sichuan cuisine and Dandan noodles

Doubanjiang

Doubanjiang (IPA), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.

See Sichuan cuisine and Doubanjiang

Douhua

Douhua is a Chinese sweet or savoury snack made with silken tofu.

See Sichuan cuisine and Douhua

E. N. Anderson

Eugene Newton Anderson (born 1941) is a professor of anthropology emeritus at the University of California, Riverside.

See Sichuan cuisine and E. N. Anderson

Eggplant

Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae.

See Sichuan cuisine and Eggplant

Ellen Schrecker

Ellen Wolf Schrecker (born August 4, 1938) is an American professor emerita of American history at Yeshiva University. She has received the Frederick Ewen Academic Freedom Fellowship at the Tamiment Library at NYU. She is known primarily for her work in the history of McCarthyism. Historian Ronald Radosh has described her as "the dean of the anti-anti-Communist historians.".

See Sichuan cuisine and Ellen Schrecker

Five-spice powder

Five-spice powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine.

See Sichuan cuisine and Five-spice powder

Food drying

Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).

See Sichuan cuisine and Food drying

Fuqi feipian

Fuqi feipian is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal.

See Sichuan cuisine and Fuqi feipian

Garlic

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.

See Sichuan cuisine and Garlic

Ginger

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.

See Sichuan cuisine and Ginger

Glutinous rice

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.

See Sichuan cuisine and Glutinous rice

Goitre

A goitre, or goiter, is a swelling in the neck resulting from an enlarged thyroid gland.

See Sichuan cuisine and Goitre

Green bean

Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (''Vigna unguiculata'' subsp. ''sesquipedalis''), and hyacinth bean (Lablab purpureus) are used in a similar way.

See Sichuan cuisine and Green bean

Guaiwei

Guaiwei, literally "exotic taste" or "strange taste", is a seasoning mixture in Sichuan cuisine of China.

See Sichuan cuisine and Guaiwei

Han Chinese

The Han Chinese or the Han people, or colloquially known as the Chinese are an East Asian ethnic group native to Greater China.

See Sichuan cuisine and Han Chinese

Hot and sour noodles

Hot and sour noodles is a dish which comes from Sichuan, China and is a popular part of Sichuan cuisine.

See Sichuan cuisine and Hot and sour noodles

Hot pot

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.

See Sichuan cuisine and Hot pot

Hunan

Hunan is an inland province of China.

See Sichuan cuisine and Hunan

Hunan cuisine

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. Sichuan cuisine and Hunan cuisine are regional cuisines of China.

See Sichuan cuisine and Hunan cuisine

Illicium verum

Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to northeast Vietnam and South China.

See Sichuan cuisine and Illicium verum

India

India, officially the Republic of India (ISO), is a country in South Asia.

See Sichuan cuisine and India

Internet Archive

The Internet Archive is an American nonprofit digital library founded in 1996 by Brewster Kahle.

See Sichuan cuisine and Internet Archive

Konjac

Konjac (or konjak) and konnyaku are common names of Amorphophallus konjac, a vegetable species native to Yunnan in southwest China which has an edible corm.

See Sichuan cuisine and Konjac

Kung Pao chicken

Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables and chili peppers and Sichuan peppercorns.

See Sichuan cuisine and Kung Pao chicken

Laziji

Laziji, also known as dry chili chicken, firecracker chicken, Chongqing chicken, and mala chicken, is a dish of chicken cubes stir-fried in chilis, Szechuan pepper, spicy fermented bean paste, garlic, and ginger.

See Sichuan cuisine and Laziji

Leng chi tu

Leng chi tu is a traditional Chinese dish made of spicy (''mala'') marinated rabbit meat that is consumed chilled.

See Sichuan cuisine and Leng chi tu

Leshan

Leshan, formerly known as Jiading or Jiazhou, is a prefecture-level city located at the confluence of the Dadu and Min rivers in Sichuan, China.

See Sichuan cuisine and Leshan

Li Bai

Li Bai (701–762), formerly pronounced Li Bo, courtesy name Taibai (太白), was a Chinese poet acclaimed as one of the greatest and most important poets of the Tang dynasty and in Chinese history as a whole.

See Sichuan cuisine and Li Bai

List of Chinese dishes

This is a list of Chinese dishes in Chinese cuisine.

See Sichuan cuisine and List of Chinese dishes

Macau

Macau or Macao is a special administrative region of the People's Republic of China.

See Sichuan cuisine and Macau

Maize

Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain.

See Sichuan cuisine and Maize

Mala (seasoning)

Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices.

See Sichuan cuisine and Mala (seasoning)

Mao Zedong

Mao Zedong (26 December 1893 – 9 September 1976), also known as Chairman Mao, was a Chinese politician, Marxist theorist, military strategist, poet, and revolutionary who was the founder of the People's Republic of China (PRC).

See Sichuan cuisine and Mao Zedong

Mapo tofu

Mapo tofu is a popular Chinese dish from Sichuan province.

See Sichuan cuisine and Mapo tofu

Mexico

Mexico, officially the United Mexican States, is a country in the southern portion of North America.

See Sichuan cuisine and Mexico

Middle Ages

In the history of Europe, the Middle Ages or medieval period (also spelt mediaeval or mediæval) lasted from approximately 500 to 1500 AD.

See Sichuan cuisine and Middle Ages

Middle East

The Middle East (term originally coined in English Translations of this term in some of the region's major languages include: translit; translit; translit; script; translit; اوْرتاشرق; Orta Doğu.) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq.

See Sichuan cuisine and Middle East

Millet

Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

See Sichuan cuisine and Millet

Ming dynasty

The Ming dynasty, officially the Great Ming, was an imperial dynasty of China, ruling from 1368 to 1644 following the collapse of the Mongol-led Yuan dynasty.

See Sichuan cuisine and Ming dynasty

New World

The term "New World" is used to describe the majority of lands of Earth's Western Hemisphere, particularly the Americas.

See Sichuan cuisine and New World

NPR

National Public Radio (NPR, stylized as npr) is an American public broadcasting organization headquartered in Washington, D.C., with its NPR West headquarters in Culver City, California.

See Sichuan cuisine and NPR

Orange (fruit)

An orange, also called sweet orange when it is desired to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae.

See Sichuan cuisine and Orange (fruit)

Pickled pepper

A pickled pepper is a ''Capsicum'' pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, often including peppercorns, coriander, dill, and bay leaf.

See Sichuan cuisine and Pickled pepper

Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

See Sichuan cuisine and Pickling

Pig

The pig (Sus domesticus), also called swine (swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal.

See Sichuan cuisine and Pig

Pork belly

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig.

See Sichuan cuisine and Pork belly

Pungency

Pungency refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers.

See Sichuan cuisine and Pungency

Qing dynasty

The Qing dynasty, officially the Great Qing, was a Manchu-led imperial dynasty of China and the last imperial dynasty in Chinese history.

See Sichuan cuisine and Qing dynasty

Rabbit

Rabbits are small mammals in the family Leporidae (which also includes the hares), which is in the order Lagomorpha (which also includes pikas).

See Sichuan cuisine and Rabbit

Red bean

Red bean is a common name for several plants and may refer to.

See Sichuan cuisine and Red bean

Salt in Chinese history

Salt in Chinese history including salt production and salt taxes played key roles in economic development, and relations between state and society in China.

See Sichuan cuisine and Salt in Chinese history

Salting (food)

Salting is the preservation of food with dry edible salt.

See Sichuan cuisine and Salting (food)

Sesame

Sesame (Sesamum indicum) is a plant in the genus Sesamum, also called simsim, benne or gingelly.

See Sichuan cuisine and Sesame

Shuizhu

Shuizhu is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water boiled (meat)".

See Sichuan cuisine and Shuizhu

Sichuan

Sichuan is a province in Southwestern China occupying the Sichuan Basin and Tibetan Plateau between the Jinsha River on the west, the Daba Mountains in the north and the Yungui Plateau to the south.

See Sichuan cuisine and Sichuan

Sichuan Basin

The Sichuan Basin, formerly transliterated as the Szechwan Basin, sometimes called the Red Basin, is a lowland region in southwestern China.

See Sichuan cuisine and Sichuan Basin

Sichuan cuisine

See Sichuan cuisine and Sichuan cuisine

Sichuan pepper

Sichuan pepper (timur), also known as Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, in Nepal, and in northeast India.

See Sichuan cuisine and Sichuan pepper

Sohu

Sohu, Inc. is a Chinese Internet company headquartered in the Sohu Internet Plaza in Haidian District, Beijing.

See Sichuan cuisine and Sohu

Standard Chinese

Standard Chinese is a modern standard form of Mandarin Chinese that was first codified during the republican era (1912‒1949).

See Sichuan cuisine and Standard Chinese

Steaming

Steaming is a method of cooking using steam.

See Sichuan cuisine and Steaming

Stir frying

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.

See Sichuan cuisine and Stir frying

Su Shi

Su Shi (8 January 1037 – 24 August 1101), courtesy name Zizhan, art name Dongpo, was a Chinese poet, essayist, calligrapher, painter, and scholar-official who lived during the Song dynasty.

See Sichuan cuisine and Su Shi

Sweet and sour

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods.

See Sichuan cuisine and Sweet and sour

Tangerine

The tangerine is a type of citrus fruit that is orange in color, that is considered either a variety of Citrus reticulata, the mandarin orange, or a closely related species, under the name Citrus tangerina, or yet as a hybrid (Citrus × tangerina) of mandarin orange varieties, with some pomelo contribution.

See Sichuan cuisine and Tangerine

Tofu

is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. Sichuan cuisine and Tofu are Buddhist cuisine.

See Sichuan cuisine and Tofu

Traditional Chinese medicine

Traditional Chinese medicine (TCM) is an alternative medical practice drawn from traditional medicine in China.

See Sichuan cuisine and Traditional Chinese medicine

Twice-cooked pork

Twice-cooked pork or double-cooked pork is a Chinese dish in Sichuan cuisine.

See Sichuan cuisine and Twice-cooked pork

UNESCO

The United Nations Educational, Scientific and Cultural Organization (UNESCO; pronounced) is a specialized agency of the United Nations (UN) with the aim of promoting world peace and security through international cooperation in education, arts, sciences and culture.

See Sichuan cuisine and UNESCO

Vicia faba

Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae.

See Sichuan cuisine and Vicia faba

Walnut

A walnut is the edible seed of any tree of the genus Juglans (family Juglandaceae), particularly the Persian or English walnut, Juglans regia.

See Sichuan cuisine and Walnut

Yangtze

Yangtze or Yangzi is the longest river in Eurasia, the third-longest in the world.

See Sichuan cuisine and Yangtze

Yuxiang

Yuxiang is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked.

See Sichuan cuisine and Yuxiang

Yuxiang shredded pork

Yuxiang shredded pork (sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine.

See Sichuan cuisine and Yuxiang shredded pork

Zhangcha duck

Zhangcha duck, tea-smoked duck, or simply smoked duck is a quintessential dish of Sichuan cuisine.

See Sichuan cuisine and Zhangcha duck

Zigong

Zigong, formed by the merger of the two former towns of Ziliujing (Tzuliuching, literally "self-flow well") and Gongjing (Kungching, literally "offering well"), is a prefecture-level city in Sichuan, Southwestern China.

See Sichuan cuisine and Zigong

References

[1] https://en.wikipedia.org/wiki/Sichuan_cuisine

Also known as Chuan cuisine, Chuancai, Cuisine of Sichuan, Cuisine of Szechuan, Cuisine of Szechwan, History of Sichuan cuisine, Leng dan bei, Sichuan cooking, Sichuanese cuisine, Sichuanese food, Szcechuan cuisine, SzeChuan Cuisine, Szechuan food, Szechwan cuisine, Szechwanese cuisine, .

, Mao Zedong, Mapo tofu, Mexico, Middle Ages, Middle East, Millet, Ming dynasty, New World, NPR, Orange (fruit), Pickled pepper, Pickling, Pig, Pork belly, Pungency, Qing dynasty, Rabbit, Red bean, Salt in Chinese history, Salting (food), Sesame, Shuizhu, Sichuan, Sichuan Basin, Sichuan cuisine, Sichuan pepper, Sohu, Standard Chinese, Steaming, Stir frying, Su Shi, Sweet and sour, Tangerine, Tofu, Traditional Chinese medicine, Twice-cooked pork, UNESCO, Vicia faba, Walnut, Yangtze, Yuxiang, Yuxiang shredded pork, Zhangcha duck, Zigong.

Sichuan cuisine, the Glossary

Table of Contents

See also

Buddhist cuisine

Regional cuisines of China

References