Spiciness is the best known feature of Western China’s cooking. The intricate relationships of savory, sweet, sour and heat that are integral component of the Szechwan cuisine’s sizzling spices, including Szechwan peppers, are often ignored by most Western palates.

Until recently the world was familiar with Cantonese cuisine and labeled it ‘Chinese cuisine’. But China is a huge country made up of every variation of climate imaginable. The varied and unique styles of Chinese cooking have been shaped by the wonderful variety of ingredients, spices and climates in China. Szechwan cuisine was originally from a sub-tropical and steamy climate and involves the use of smoked, pickled and spiced ingredients.
Some foods are also heavily spiced as a method of preserving and flavoring.
The Szechwan pepper is a fruit grown in the Chongging province of China. The pepper has been used as a Szechwan cooking ingredient for centuries. It is a generally held belief that the introduction of the pepper can be attributed to Christopher Columbus. Szechwan cuisine does burn the mouth but it relies on a subtle interaction of flavors to produce the full effect of a dish. For example Hot and Sour soup is not initially hot or sour. Using lemongrass, tofu and sorrel as its main ingredients the soup produces a delicious scent full of sour lemon and roasted meat.

The aroma is soon forgotten as the senses take in the subtle salty taste of the first mouthful. The gentle coming together of flavors changes on the palate to take on a sour note with the lemongrass and sorrel coming to the front. Once the soup has been swallowed the full effect of the heat element comes into its own as the oil from the chili permeates the taste buds.

This delayed effect is common in Szechwan dishes. Kung Pao chicken does not deliver its chili punch immediately. The second bite usually reveals the full impact of the dish’s heat after the first one has been chewed and swallowed. Another dish which appears tame is Double Cooked Spicy Pork. The taste is far from spectacular until the subtle flavors combine in the background to unleash the fury of the pork dish’s chili oil.

Another common element is smoked meat adding another dimension to Szechwan cuisine. The smoking process involves unusual flavors and processes. Citrus, garlic and ginger are combined for a true Szechwan cuisine delicacy Tea-Smoked Duck. The ingredients are brought together by long slow cooking on a fire fuelled with oolong and green tea leaves. The process provides a luscious meat that falls apart in your mouth with a delicious gingered orange aftertaste.

The Szechwan Hot Pot is another treat that is gaining popularity with Western diners and is similar in style to a fondue. An authentic Szechwan Hot Pot is an event rather than a meal. Raw meat, prepared in slices or chunks are served with seafood and vegetables are placed before diners with a Hot Pot which is basically a flame beneath a pot of chili. Each participant chooses a piece of food and dips it into the pot to cook. A serving of mild soup may be offered by the host to those diners who would rather a simpler taste experience or don’t appreciate the hot spice of the chili oil.

Szechwan dishes rely on the intensity of the savory, rich and spicy ingredients used to produce extremely delicious, extremely hot and extremely sour experiences.