CIIC:Today's featured article/January 12, 2017

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Kung Pao chicken, a typical dish in Sichuan cuisine.

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...)

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