四川菜/川菜 (Sìchuān cài / Chuān cài)
Definition
四川菜, also known as 川菜, refers to the cuisine from Sichuan province in China. It is characterized by its bold and spicy flavors, often incorporating ingredients like Sichuan peppercorns and chili peppers.
Related terms
麻辣 (má là): This term refers to the numbing spiciness commonly found in Sichuan cuisine due to the use of Sichuan peppercorns.
宫保鸡丁 (gōng bǎo jī dīng): This term refers to Kung Pao Chicken, a popular Sichuan dish made with diced chicken, peanuts, and dried chili peppers.
水煮鱼 (shuǐ zhǔ yú): This term refers to "water-boiled fish," a famous Sichuan dish where tender fish slices are cooked in a fiery broth.
"四川菜/川菜 (Sìchuān cài / Chuān cài)" appears in:
Study guides (1)
AP Chinese - 2.3 Chinese Dining Etiquette and Chinese Cuisine
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