|Sichuan Province, Land of Plenty|
In one of their masterpieces of science and cooking combined, Cook’s Illustrated chose to take on one of my favorite Chinese Restaurant dishes: Sichuan Stir-Fried Pork in Garlic Sauce. Sichuan cooking is immediately associated with hot and spicy flavors. The odd thing is that these flavors are relatively new. And initially at least, they were only popular among the poorer segments of Sichuan society. There was so much else available. Sichuan Province is known as a land of plenty. While landlocked and therefore without seafood, it has an abundance of pigs, poultry, beef cattle, freshwater fish and crayfish. And it’s been known for its masterful cuisine for hundreds of years. The first Sichuan restaurant opened in what is now called Hangzhou, its capital city, over 800 years ago.