https://umamicart.com/blogs/recipes/13-popular-szechuan-flavor-profiles-a-guide
This article comes from Umicart.com that I shared on Monday. It details the 13 flavors of Szechuan. The article is by one of the many chefs at Umicart’s kitchen. The chef here shares the flavors of their childhood.
First let’s look at a but of background. Szechuan is in the Southwest corner of China. It sets by four rivers. The staple meats are both land and water based. They also use tofu. Many of the flavors came from the Jing Dynasty. And some have come from other surrounding countries. IE: Mongolia. We are going to look at the base flavor profiles because I don’t want to take too much from the article.
Our usual suspects are these: onion, garlic, ginger, salt, pepper of some kind and a chili of some kind. I have noticed that Mandy from Souped Up Recipes uses white pepper the way Americans use black pepper. The white pepper has a more intense flavor than the black. Chilies in China are small. Like the serrano, they pack a punch. Believe it or not the smaller the pepper the bigger the bite. You would otherwise. That’s something I learned from Antonia’s dad. One year for his birthday I got him a Thai Chili Pepper plant. I had no idea how intense the heat would be. It’s a tiny pepper. WOW!
Now it’s time for you to go and read the article. I promise it’s worth the time.
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