date:Oct 01, 2012
n, who demonstrated only a portion of Szechuancuisines more than 20 compound flavors and close to 40techniques, which range from stir-frying to dry-braising, wasfired up for the competition. The careful mixing of Szechuanpepper corn (Zanthoxylum bungeanum) with other seasoningsimparted various distinct flavors to his dishes.
In an interview with NTD, the chef pointed out, Peoplecharacterize Szechuan cuisine as spicy, but that is just oneflavor of Szechuan, not all of it.
Yichun continued, Th