Signature dishes of Sichuan cuisine include hot and sour noodles with sea cucumber. This noodle dish has around 200 years of history. Gold thread noodles (originate) in Henan province and then spread to Jiangyisu and Zhejiang provinces, before (reach) Sichuan. The noodle dish changed a little bit as it moved, adapting local habits.
In Sichuan, local chefs add the (good) soup to the noodle, in which chicken (boil) for eight hours before being filtered (过滤) to make it nearly as clear as water. In Sichuan cuisine, we can find traces of many other cuisines, including those from Shandong, Shanxi provinces and Zhejiang, Sichuan is an inclusive (包容) place with many migrants from other parts of the country.
Sichuan cuisine enjoys wide (popular) in China. Thanks to Sichuan hotpot, the spicy flavors have tickled the taste buds of diners all over the country. According to a report on the Sichuan cuisine industry, (issue) in October by the World Federation of Chinese Catering Industry, by the second quarter of 2022, the number of Sichuan cuisine restaurants had reached 320,000, (account) for 31.3 percent of the total number of restaurants in China.
