Key Condiments that Make Sichuan Cuisine Authentic

Authors: Home in Chengdu

2019-05-13

The mastery of applying condiments and seasonings is key to the success of Sichuan Cuisine.
Chinese prickly ash
Chinese prickly ash (or pepper for short) and pepper powder are a key condiment for Sichuan Cuisine. Besides, pepper is also an important spice for steamed, braised and stewed dishes.
Soy sauce
Sichuan soy sauce is made through fermentation or by traditional techniques. It is a seasoning for cold and hot dishes, noodles & pastries and snacks.
Vinegar
Sichuan vinegar is made from rice, wheat, sticky rice and multiple traditional Chinese herbal medicines. Vinegar has moderate acidity and smells mellow, which is able to sterilize, dispel dampness in people's body, and promote appetite and strengthen spleen.
Salt
Zigong City in southern Sichuan, known as the Capital of Salt, takes proud of its over 2,000 years of salt-making history. It is the major place of salt production in Sichuan, claiming top position nationwide in terms of the reserve of well salt.
Refined sugar
The major production place of refined sugar is Neijiang, Sichuan Province, recognized as the City of Sugar. Refined sugar is extensively used in Sichuan Cuisine. Apart from being a seasoning, refined sugar is also applied to making sweet-flavored dishes and the fillings for desserts.
Sesame paste
It is mainly used for sesame paste-flavored and multi-flavored dishes in Sichuan Cuisine. It is also used for desserts, confectionary and sweet dishes.
Sesame oil
It is also called "fragrant oil (香油 in Chinese)". It is a kind of essence oil extracted from sesames. As an ideal condiment, sesame oil, after being finished, takes on the color of red brown and releases immense aroma. It goes well with hotpot.

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