Sichuan: Toro Inspirations

Beautiful mountainous Sichuan province in southwest China sits mostly within the fertile Sichuan Basin (which it shares with neighbouring Chongqing municipality).

Map showing Sichuan in China

Beautiful mountainous Sichuan province in southwest China sits mostly within the fertile Sichuan Basin (which it shares with neighbouring Chongqing municipality).

It is one of China’s major agricultural production centres, especially for rice and wheat grains but also for citrus fruits, sugar cane, sweet potatoes, peaches and grapes. It is mineral rich and a great tourist attraction too, making it a bit of a star turn.

Transport links into Sichuan province’s more remote regions have only been made possible in the modern era, giving villages and towns the chance to develop their own very defined recipes with wonderful natural produce. As a result, Sichuan cuisine is some of the most popular in China. One of its largest cities, Chengdu was declared a UNESCO city of gastronomy in 2011 in recognition of the sophistication of its cooking.

Sichuan Cuisine

Like nearby Chongqing (part of Sichuan until 1997), liberal use of chilli and garlic make pungency and spice a strong characteristic of Sichuan cuisine.

Sichuan cuisine is composed of complex combinations of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Sichuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food, and food snacks.

Kung Pao Chicken

One of the most famous Chongqing exports is Kung Pao Chicken. Although versions of Kung Pao (or “Palace Guardian”) Chicken are popular all over the world, the classic dish is of Sichuan origin and uses Sichuan pepper corns. The Sichuan version is typically rather fierier in flavour too.

Kung Pao Chicken

Experience a taste of Sichuan

At Toro, our menu includes a Sichuan Flavoursome Pot, with a numbing spice flavour that celebrates the pungent spices of Sichuan. Well known for its hot spicy flavour, fresh aroma and deep colour.

Toro’s Sichuan style Flavoursome Pot

*image credits

https://commons.wikimedia.org/w/index.php?curid=121994

Map made by Fanghong

Kung Pao Chicken by Steven G. Johnson