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Sichuan Dishes
The origin of Sichuan Cuisine can be traced back to the Qin and Han Dynasties, although its recognition as a distinct regional system took place only in the Song Dynasty. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Masterly used cooking techniques are saute, stir fry without stewing, dry braise,PAO (soak in water) and Hui (fry then braise with cornflour sauce). Sichuan Cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot. Famous dishes are fried diced chicken with chilli sauce, Zhang Tea Duck, Mapo bean curd, chafing dish with pig's stomach, and cabbage in boiling water.

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