What are Cruciferous Veggies & How to Savour Them
Add the flavours, textures and goodness of cruciferous veggies to your cooking!
Spiciness is never just one flavour. In fact, every cuisine in the world is bound to have their own zesty foods. However, few are as bracing, exciting and memorable as Chinese Sichuan spiciness. Like a flame that tapers to a tongue-numbing sensation with a mild tangy finish, while still allowing the savouriness of a dish to shine. So iconic that the complex flavour is venerated as one of the eight major Chinese cuisines.
The Origins of Sichuan Cuisine
Since ancient times, the southwest region of China has been a trading hub with the Middle East and northern India. And with the cross-cultural interactions come the exchange of unique spices. The Chinese provinces within the region include Yunnan, Chongqing, Guizhou and Sichuan. But unlike the others, Sichuan is also the native home of a special prickly ash shrub known as Huajiao, which dried seed husks are the peppercorns that give Sichuan cuisine its signature flavour.
When cooked, Sichuan peppercorns exude a minty aroma, with a light bitterness that grows on your tongue into a numbing heat. But the earliest Sichuan flavour wasn’t actually spicy, but an infusion of various aromatic spices into a robust blend of sweet, savoury flavours, enriched by the peppercorns’ minty heat.
With the introduction of chilli into Asia about 300 years ago, Sichuan chefs quickly discovered the fiery ingredient was perfect to match with their native tongue-numbing taste. Sichuan peppercorn tempers the flaming chilli, releasing the latter’s tangy fruity undertone. The result is the Sichuan flavour we know today – a zesty, warming sensation that excites and numbs the tongue with an invigorating aftertaste.
The Seven Flavours of Sichuan Cuisine
While chilli and peppercorns provide the core Sichuan taste, the cuisine is actually robust, delicate and complex; made with other essential ingredients such as garlic and vinegar, infused with the aromas of star anise, fennel, cinnamon and cloves.
Every tableful of Sichuan dishes is a blend and balance of seven flavours, including spicy, sweet, sour, savoury, bitter, herbal fragrance and heat. The hottest dishes are paired with cooling accompaniments, such as pickles and preserved vegetables. Individual dishes too, adhere to this flavour dynamic.
Even the world-renowned Sichuan spicy hotpot has its soothing elements, so you’ll never be too overwhelmed by the heat, and might even crave it more as you eat.
More Sichuan Deep-Dives
Besides the iconic spicy hotpot, Sichuan cuisine also features stir-fries, deep fries, braised meats, boiled stews and more. Want a taste? Come check out our special feature on Sichuan peppercorns and savour all classic Sichuan recipes! Also discover the Mala Tang, a simplified version of Sichuan hotpot that has wowed global foodies! Need some tips to handle the Sichuan heat? We got you covered here.
