In Search of the Secret of Sichuan Flavor

Authors: Go Chengdu


A taste of Sichuan Pepper and you know more about the unique spicy flavor of Sichuan food.
A group of 17 Japanese foodies, including famous chefs and editors of gourmet websites, arrived in Chengdu on July 13 to set off on their exploration of the secret of Sichuan flavor.
One of main purposes of the trip is to visit Hanyuan County in southern Sichuan, the core production base of Sichuan pepper, which plays a major role in creating the unique combination of Sichuan flavor. It has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices.
Sichuan cuisine is characterized by a mixed flavor of salty, sweet, sour, spicy, numbing, fragrant an so on. But what makes Sichuan food so special lies in the distinctively spicy taste with a slight numbing sensation in the mouth, namely "ma la" in Chinese. Many Sichuan dishes have won wide popularity in Japan, for example, Mapo Tofu.
A group of avid Sichuan food fans, they had a great time since arrival in the homeland of Sichuan cuisine, savoring twice-cooked pork, Mapo Tofu, fish in boiling spicy soup, and so on.
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