Title: Chinese Cooking Regions--Hunan and Szechwan (Ck)
Categories: Info Chinese Ethnic
Yield: 1 Servings

Moving inland to the provinces of Hunan and Szechwan, we find that in home cooking liberal use is made of hot peppers. Interestingly, Szechwan *banquet* dishes are more often bland and light, reflecting the influence of northerners who migrated from Peking. This inland area of China gives us the intriguing Szechwan peppercorn, whose distinctive taste affects any dish it touches.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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