http://wiki.china.org.cn/index.php?action=history&feed=atom&title=CIIC%3AToday%27s_featured_article%2FOctober_22%2C_2009CIIC:Today's featured article/October 22, 2009 - Revision history2026-04-25T00:30:34ZRevision history for this page on the wikiMediaWiki 1.34.2http://wiki.china.org.cn/index.php?title=CIIC:Today%27s_featured_article/October_22,_2009&diff=14980&oldid=previmported>Ciic: Created page with 'left People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these ...'2009-10-22T02:34:41Z<p>Created page with '<a href="/index.php?title=File:Cc1.jpg" title="File:Cc1.jpg">thumb|200px|left</a> People immediately think of <a href="/index.php?title=Sichuan" title="Sichuan">Sichuan</a> food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these ...'</p>
<p><b>New page</b></p><div>[[File:cc1.jpg|thumb|200px|left]]<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