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As one of China's four main culinary styles, Szechuan cuisine achieves its greatest glory in its native region, where its dishes comprised of the specialty dishes from Chongqing, Chengdu and the northern Szechuan towns, and the southern Sichuan towns. The numerous cooking methods of Szechuan cuisine remains unsurpassed: fry, stir-fry, stir-fry before stew, cook in soy sauce, dry, roast, burn, boil, braise, sautee, simmer, steam, bake, grill, dry grill, oil drench, etc. etc. The 3000 methods of cooking fall under 40 major categories.

An ancient art, Szechuan cuisine, can be traced back to the Qin and Han Dynasties. At the end of the 300 B.C., after Chin Shih-huang unified ancient China, an expansive area south of the Huang He (or "Yellow River") housed a growth of Bashu culture. Many immigrants moved to SHU, the core of Szechuan, bring together with their cooking techniques and diet customs which later merged with the local cuisine and gradually formed the basis of the unique modern Szechuan cuisine.

During Tang Song's time, Szechuan cuisine entered China's mainstream culinary society. By the Qing Dynasty, chili peppers had spread quickly to all parts of China, and Szechuan cuisine exploited this spice to create richness in its dishes. Its cooking techniques being consummated as time goes by. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensation. It cannot be said that one who does not experience Szechuan cuisine ever reaches China.

At SHU CASTLE, it is our pleasure to serve you with the authentic Szechuan cuisine within a friendly and relaxing environment. We have an outstanding team of chefs that equipped with ancient and modern Szechuan cooking styles. The making of every dish requires arduous effort, the ingredients of which are carefully selected, and its delivery is carefully coordinated.

Your great experience of the Szechuan cuisine starts from here!

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