Spice spirit

Spicy spirit is a restaurant of Sichuan cuisine,which is located in Chinatown in Newcastle.With rich experience on cooking,the head chef of Spicy spirit has runned a restaurant in Manchester for 3 years and this is the third years for him in Newcastle.The main ingredient are called ‘Shizihong’,it is a kind of traditional pepper in Chongqing city.All of raw and processed material are shipped from China,which gives food a original taste.

The tolerance of customers for spicy food is different, so it’s hard to please all. ‘The taste of foods we persue is mainly for hemp, not too spicy. Most customers can accept it. We have tried a lot, and decided to stick ourselves, only for those devoted customers.’The owner explained.

Once there were customers who questioned the taste of the dishes and thought that additives were used to ensure the flavor. The owner denied,all the raw materials and ingredients were airlifted from China to Newcastle, it is impossible to add any additives .‘The rumors should be stopped at the wise man.’ he responded.In addition,some students from Durham shed tears after eating.It touched them to obtain a taste of their hometown in alien land.

Talking about COVID-19,the owner sighed,‘This is a natural disaster, which impose an irreversible impact on the catering industry. We’ve been disinfecting and doing everything we can, and wait for it to end.’

Sichuan cuisine is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997.

Back to Three Kingdoms period, Sichuan area was the kingdom of Shu and located in the southwest part of China. Sichuan people at that time liked to eat sweet food. Until Jin Dynasty, people add ginger, onions, chives and mustard into food and the food at that time is called pungent food. So at the very beginning, there is no hot in Chinese Sichuan cuisine.

Around 200 or 300 years ago, hot peppers were brought into China. And people in this area begin to use hot peppers in their daily cooking. It is recorded that hot peppers were popular among folk.Along with the development of Sichuan cuisine, the unique character of spicy and numb also becomes popular in many Sichuan dishes.

Now, there are hundreds of flavors in Sichuan cuisine. And each dish has its own unique taste and flavor. Most of the Chinese cooking methods are used in Sichuan cuisine. Another thing that make Sichuan cuisine special is the seasoning used. From Douchi to famous Doubanjiang and Chongqing chili sauce, all the different types of seasonings used in Sichuan cuisine endow the long lasting vitality of Sichuan cuisine.

I’m looking forward to your comments !

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