CIIC:Today's featured article/October 22, 2009
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Revision as of 02:34, 22 October 2009 by imported>Ciic (Created page with 'thumb|200px|left People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these ...')
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. (More ...)
