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Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
Chongqing food is part of Sichuan cuisine. Chongqing is known for its spicy food. Its food is normally considered numbing because of the use of Sichuan pepper, also known as Sichuan peppercorn, containing hydroxy alpha sanshool. Chongqing's city center has many restaurants and food stalls where meals often cost less than RMB10.
Chongqing is known for its wide variety of local food traditions, especially the ubiquitous, spicy "hotpot"; while Ciqikou is one of the best-known places in Chongqing. Jiaoyan Peanut, Maoxuewang, and Qianzhangpi, called the three treasures of Ciqikou, as well as Douban fish, are the most popular. [citation needed]
Chongqing is the principal city in Southwest China being one of China's National Central Cities and the only such city in the interior west of China. As such, in 1997, Chongqing was separated from Sichuan province and made into a province-level municipality, the fourth in China after Beijing, Tianjin, and Shanghai. [13]
Chongqing noodle dishes are typically spicy and prepared using a variety of spices, seasonings and sauces. [2] [9] Sichuan pepper is often used in the dish's preparation. [2] Myriad meats and vegetables are also used in its preparation. [2] Various garnishes and condiments are also used, such as spring onions and chili oil. [2] [5]
Mala tang is a popular Sichuan hot soup dish made with a variety of ingredients, including meat, seafood, vegetables, and tofu, distinguished by it pre-made broth heavily seasoned with Sichuan peppercorns and chilli peppers. [8] Mala tang and mala xiang guo are both popular Sichuan dishes, but the main difference between them is the cooking ...
Laziji (simplified Chinese: 辣子鸡; traditional Chinese: 辣子雞; pinyin: làzijī; lit. 'spicy chicken'), 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.
The economy of Chongqing, China, has developed rapidly since it was separated from the Sichuan and became a centrally-administered municipality in 1997. [1] In 2019, it was the sixth-largest Chinese city economy and ranked as China's third-largest municipal economy. [ 2 ]