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Sichuanese Culture-Taste Sensations

Sichuanese Culture-Taste Sensations

Sichuan (Szechuan) is a landlocked province of approximately 81 million inhabitants in southwest China. The region occupies most of the Sichuan Basin and the easternmost part of the Tibetan Plateau. Its population speaks an unusual form of Mandarin, originating as a variation during the province’s repopulation under the Ming Dynasty.

Fisherman’s Eggs

Fisherman’s Eggs

Sardines (pilchards) are a variety of diminutive, nutrient-rich, oily fish widely consumed by larger fish species, seabirds, marine mammals, and human enthusiasts. They are esteemed fresh or canned, prepared in many tempting ways.

Panis Focacius

Panis Focacius

Unleavened breads with toppings are characteristic of many cultures. Citizens of ancient Greece produced a flatbread called plakountos that was enlivened with herbs, onion, cheese, and garlic.
Persian soldiers baked flatbreads with cheese and dates on top of their battle shields. A precursor of pizza was probably focaccia, a Roman unleavened bread known as panis focacius, to which toppings were added.

 

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