1. Sarah, Zerah, Elaine, nathan
Si chuan cuisine
Sarah, Zerah, Elaine, nathan

2. Where is this cuisine found?
Originated from the Si Chuan province South-western china

3. Features of Si Chuan
It has bold flavours, from the spices, chilli, garlic and Si Chuan peppers. There are many variations of this cuisine. Some variations are Chongqing, Chengdu, Zigong and Buddhist vegetarian style.

4. History of si-Chuan
Sichuan cuisine can be dated back to the Qin and Han dynasties (221BC-220AD). It became more popular in the Han dynasties (206BC-220AD). Also Sichuan cuisine was famous about 800 years ago, for its unique flavour in the Southern Song Dynasty ( ). In the 17th century, hot pepper was introduced in china and south America. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavour, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.

5. 3 representing dishes
Mapo tofu: bean curd served in a chilli and bean sauce, topped with beef or pork. It tastes spicy, fresh, soft, aromatic, flaky and tender.
Kung pao chicken: fried chicken cooked with red peppers and peanuts. This is a very popular dish, it can be suttle or spicy.
Husband and wife lung slices: thinly sliced beef or tounge cooked in chilli oil. The story behind the name was about Guo Zhaohua and his wife who sold beef slices along the street. Their beef slices were very delicious, and no one could resist the charming smell in that street. People liked the food so much they named it Husband and Wife Lung Slices in honour of the couple.

6. Cooking methods
stir-fry: using a wok and oil to cook vegetables, noodles and meat.
steam: using a dish or bamboo trays in a wok with boiling water
deep-fry: using hot oil to cook nearly any type of food
Boil: using a lot of water and boiling it in water
Roasting: putting meat over charcoal
simmer: putting a wok with a little bit of water on medium

7. climate
The humidity is high and there are many rainy or overcast days. Hot pepper grows in dampness, so it was used a lot in dishes, so that’s why they use them in Sichuan cuisines. Because of the warm, humid climate food-preservation techniques can be used; like picking, salting, drying and smoking.

8. Chinese table manners
A guest will never begin to eat or drink before your host does
Eat slowly and respectfully
Always offer someone else food or tea before you serve yourself
Serving dishes are not to be picked up or passed around
Finishing your food is an insult to the host
Never be the one to take th last piece of food
Do not discuss business during the meal
Don’t lay chopsticks parallel on top of the bowl

9. Is it healthy?
It is healthy, but you need to eat it a certain way to make it healthy. Like soaking up all the oils in bread. It contains a lot of peppers and chilli's which helps with indigestion, gives many minerals and helps the lining of the stomach. It also makes you live longer. Also there are many vegetables which contain minerals, but they can be unhealthy if they are fried.

10. Quiz time How can it be served? Why is it a famous Asian dish?
When was it first introduced?
What meat are often used in it?
Is it healthy?
Name one way it can be cooked?
Name one dish from Sichuan cuisine?
What is the climate in Sichuan?
What made it well known?
In sauce
Because of the cooking styles and hot chillis
221 BC
Beef and pork. Also parts like tounge and organs
if you cook it right, yes
fried, smoked, boiled, steamed, stri-fried
kung pao chicken, husband and wife lung slices and mapo tofu
humid and warm
from the use of chillis