China's Sichuan Cuisine (川菜) is one of the cuisines that specializes in locally sourced, earthy dishes. Originating from the Sichuan region of China, Sichuan cuisine is known for its unique flavors and cooking techniques. Sichuan Cuisine focuses on the use of rich local ingredients and maximizes them to bring out the freshness and texture of the raw materials.

Sichuan cuisine cooking is characterized by its attention to heat and the combination and use of seasonings. Seasonings commonly used in Sichuan cuisine include peppercorns, chili peppers, bean paste, ginger and garlic, as well as a variety of spices and herbs. These seasonings can enhance the flavor of the dishes, making them taste fresh and spicy, numbing or sour and hot.

In Sichuan cuisine, common ingredients include tofu, meat (such as pork, chicken and beef), seafood and vegetables. Sichuan cuisine uses unique cooking methods and techniques to make these ingredients into a rich variety of dishes, such as spicy hot pot, boiled fish, hui-pot pork, and kung pao chicken.

Sichuan Cuisine focuses on strong and freshly spiced flavors, as well as variations of different flavors, such as mildly spicy, medium spicy and extra spicy. This makes Sichuan cuisine adapt to the taste needs of different people.

All in all, Sichuan cuisine is widely loved for its local ingredients, local dishes, and unique fire and seasoning methods, and has become one of the most influential cuisines in China and the world.

The following are a few famous locally sourced Sichuan dishes:

Boiled Fish: Boiled fish is one of the classic dishes in Sichuan cuisine. It is cooked with fresh fish as the main ingredient, usually river cod, etc., with seasonings such as chili peppers, bean paste and peppercorns. The fish is sliced, quickly cooked in boiling water and then stir-fried with seasonings. With bright color and spicy flavor, this dish is a classic in Sichuan cuisine.

2. Spicy Hot Pot: Spicy Hot Pot is a stewed dish that combines a variety of ingredients. It usually consists of a variety of ingredients such as many kinds of meat, seafood, vegetables and soy products. These ingredients are put into a special fragrant pot with plenty of seasonings such as chili peppers, peppercorns, ginger and garlic, and then stir-fried and cooked with special stir-fry ingredients. This dish is rich in color and flavor, rich in taste, both spicy and moderately spicy, very popular.

3. Back to the pot of meat: back to the pot of meat is a classic Sichuan cuisine braised meat. It is mainly made of five-flower meat, which is sliced, boiled and drained, and then stir-fried with bean paste, minced garlic, minced ginger and other seasonings. The characteristics of huihuan meat are red color, spicy taste, soft and juicy meat, and fragrant aroma.

4. Mapo Tofu: Mapo Tofu is a classic tofu dish in Sichuan cuisine. It uses tender tofu as the main ingredient and is stir-fried with bean paste, chili, peppercorns, green onions, ginger and garlic and other seasonings. This dish has a bright red color, spicy and fresh taste, and the tofu is tender and flavorful, which is very good for dinner.

These dishes are representative of locally sourced dishes in Sichuan cuisine. They are based on the rich local ingredients and use the unique seasoning techniques and cooking methods of Sichuan cuisine to show the fresh taste and rich flavor of Sichuan cuisine. Whether in Sichuan restaurants or home cooking, these dishes are highly popular and widely spread.