http://wiki.china.org.cn/index.php?action=history&feed=atom&title=CIIC%3AToday%27s_featured_article%2FJuly_11%2C_2010CIIC:Today's featured article/July 11, 2010 - Revision history2026-04-24T13:28:33ZRevision history for this page on the wikiMediaWiki 1.34.2http://wiki.china.org.cn/index.php?title=CIIC:Today%27s_featured_article/July_11,_2010&diff=27866&oldid=previmported>Ciic: Created page with 'Sichuan Cuisine People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strang...'2010-07-11T00:58:10Z<p>Created page with '<a href="/index.php?title=File:Sichuan_Cuisine.JPEG" title="File:Sichuan Cuisine.JPEG">thumb|200px|left|Sichuan Cuisine</a> People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strang...'</p>
<p><b>New page</b></p><div>[[file:Sichuan Cuisine.JPEG|thumb|200px|left|Sichuan Cuisine]]<br />
People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago. [[Sichuan Cuisine|(More...)]]</div>imported>Ciic