Sichuan cuisine

1987

New York: Harper & Row, 1987.

1997

There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997.

2003

(New York: Scribner, 2003; ).

2008

(New York: Norton, 2008).

2010

Sichuan Publishing House of Science and Technology, 2010.

2011

Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. ==History== Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts.




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