Sichuan cuisine, also known as Szechuan cuisine, is one of the most famous Chinese cuisinesin the world. Characterised by its spicy and pungent flavour, Sichuan cuisine emphasisesthe use of Sichuan pepper, garlic, ginger and fermented soy bean.
Sichuan has been known as “Land of Plenty” since ancient times.It produces abundant domestic animals, poultry, and fresh water fish and crayfish.While frying without oil, pickling and braising are applied as basic cooking techniques.Sichuan cuisine is well known for cooking fish, as a unique style of food. Sichuan cuisinewas already famous more than 800 years ago during the Southern Song Dynasty.
The hot chilli pepper was introduced into China from South America around the end nof the 17th century; it has become a favoured food flavouring. Sichuan has high humidity and many rainy or overcast days. Chilli pepper helps reduce internal dampness, so it is used frequently in dishes, and hot dishes became the signature of Sichuan cuisine.Sichuan food has become the common food for many people in China,especially when the dishes go very well with the staple steamed rice.Anyone who hasn’t experienced Sichuan cuisine can’t say he or she has experienced Chinese food.
Mr Yi Ge, Head Chef at Er Mei, was born in Sichuan Province and has extensive experience in Sichuan cooking. He was professionally trained from the age of 18, and has worked at very many big restaurants and hotels across Sichuan Province during the past 20 years. In 2007, Mr Ge was invited to be the Head Chef at Mingwai restaurant in Cambridgeshire; since then, he worked at various other restaurants in many dierent countries. It has been our great honour to have Mr Ge as our Head Chef to share his most delicious, authentic, and innovative Sichuan menu with our precious customers at Er Mei.
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