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Sichuan style of cooking
Sichuan dishes originated in the late Qin and the early Han Dynasties. This cooking style is further developed in the Tang and Song Dynasties, but it only became famous in the Ming and Qing Dynasties. The natural environment and abundant resources in Sichuan have help and developed the Sichuan style.

Pan-fried omelet with pickled turnips  

Fried silver fish with peanuts  

Braised fish in black bean  
  History of Chinese Cooking    
History of Chinese Cooking
China is a country where the preparation and appreciation of food has been developed to the highest level. The art of Chinese cooking has been developed and refined over many centuries. Emperor Fuxi taught people to fish, hunt, grow crops and to cook twenty centuries before Christ. However, cooking could not be considered an art until the Chou Dynasty (1122-249 B.C.).

The Moon Cakes and the Mid-Autumn Festival
Rice Dumplings (Zongzi)
Roast Duck 
Fire Pot Lamb 
The Moon Cakes and Mid-Autumn Festival
One of the most important Chinese festivals is the Mid-Autumn Festival. Chinese ancestors believed that the seventh, eighth, and ninth lunar months belong to autumn. So the Mid-Autumn Festival falls on the 15th day of the eighth lunar month.
  Chinese Cooking    
Sichuan style of cooking
The Chuan (another name for Sichuan) style of cooking mainly consists of four branches: Chengdu, Chongqing, Zigong and vegetarian. Chuan style of cooking puts much emphasis on ingredient selection, design and color-coordination.

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