Buddhist cuisine contains no meat so vegetarian variations on Sichuan classics are created. Fish-fragrant ‘pork livers’ use tofu and wheat gluten to mimic meaty textures. The term fish-fragrant actually contains no fish, but gets its name from the combination of hot, sour, and sweet flavours that are usually served with fish in the Sichuan province. Spicy black bean sauce and scorched chilli are other examples of dishes with roots in Sichuan cuisine.
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