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Menu

Menus, as a list of prepared foods, have been discovered dating back to the Song Dynasty in China. In the larger populated cities of the time, merchants found a way to cater to busy customers who had little time or energy to prepare food during the evening. The variation in Chinese cuisine from different regions led caterers to create a list or menu for their patrons.

Szechuan Cuisine

Sichuan Cuisine is the most widely served cuisine in China. The dishes of Sichuan Cuisine are famous for their hot and spicy flavor. An outstanding facet of Sichuan dishes is the delicate use of pepper or chili. The ingredients used are great in variety, including poultry, pork, beef, fish, vegetables and tofu. The methods of cooking vary according to the texture required. Fast-frying is the most widely used cooking method.

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Szechuan Recipes

Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. There are very many methods of cooking, include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising.

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Old Chengdu

Chengdu is the provincial capital of Sichuan province in Southwest China, as well as a major city in Western China. It holds sub-provincial administrative status. Chengdu is one of the most important economic, financial, commercial, cultural, transportation, and communication centers in Western China. Chengdu is "China's party city" for its carefree lifestyle. Chengdu has more tea houses and bars than Shanghai despite having less than half the population.