where does the delicious sichuan cuisine originate from
Sichuan cuisine Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (四川菜) (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/[1]), alternatively known as Chuan cuisine, is a style of Chinese cuisine originating from Sichuan Province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.[2]
Chow mein There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy or "Hong Kong style".[10] At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried[11] and could be crispy "like the ones in cans"[12] or "fried as crisp as hash browns".[13] At a few East Coast locations, "chow mein" is also served over rice.[14] There, the steamed style using soft noodles is a separate dish called "lo mein". On the West Coast, "chow mein" is always the steamed style; the crispy style is simply called "Hong Kong style" and the term "lo mein" is not widely used.[8][9]