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(sŭ`chwän`) [four rivers], province (2010 pop. 80,418,200), c.220,000 sq mi (569,800 sq km), SW China. The capital is ChengduChengdu
or Chengtu,
city (1994 est. pop. 1,932,800), capital of Sichuan prov., SW China, on the Min River. It is a port and the commercial center of the Chengdu plain, the main farming area of Sichuan. Its irrigation system dates back to the 2d cent. B.C.
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. A naturally isolated region surrounded by mountains, Sichuan is accessible to the rest of China by the Chang River, which flows through the south and receives several large tributaries, notably the Min, the Juo, and the Jialing. The spectacular gorges found along the eastern part of the Chang make it difficult to navigate to Chongqing, the chief provincial port. Transportation, formerly limited to the turbulent rivers, has been greatly expanded since the 1950s; railroads now connect Chengdu with Chongqing and Sichuan with Shaanxi and Yunnan provs., and the road network has been improved and expanded since the 1980s.

Central Sichuan is generally a rough plateau that is called the Red Basin because of its red sandstone formation. The basin includes the fertile, densely populated Chengdu Plain (c.1,700 sq mi/4,400 sq km), the only large, level area in the province; however, extensive terracing adds much cultivated land, and with a hot, humid climate, adequate rainfall, effective irrigation systems, and fertile soil, two harvests a year are usual. Sichuan, the "rice bowl" of China, is the country's leading rice producer. Sugarcane, potatoes, citrus fruits, wheat, corn, sugar beets, sweet potatoes, and beans are also grown. Sichuan is a major cotton producer; other economic crops include ramie (in which the province ranks second in production), hemp, medicinal herbs, tea, and oilseed. About 20% of the province is forested, and tung oil is a major export. Silk, grown on both mulberry and oak trees, is still produced; Sichuan was once famous for its Shu brocades and Ba satins. In the western areas (formerly Xikang prov.), there is much grazing land, and the province's cattle and pig populations are the largest in the country. Other livestock raised are yaks, horses, sheep, and goats. Salt has been mined since ancient times; other mineral resources include oil, natural gas, coal, iron, copper, lead, zinc, aluminum, platinum, gold, nickel, asbestos, and phosphorus. Sichuan has a variety of light and heavy industries, which are centered in Chengdu, Chongqing, Neijiang, Yibin, Wanxian, and Nanzhong. It also has a spacecraft launch facility near Xichang. The province has many ethnic groups; there are three large minority autonomous regions. Sichuan Univ. is in Chengdu.

Sichuan was often an independent kingdom. It was early a center of Thai culture; its Indian influence came in via the Myanmar-Yunnan trade route. The Chinese Communists controlled much of N Sichuan in the early 1930s, and the province served as a refuge during the long marchlong march,
Chin., Changzheng, the journey of c.6,000 mi (9,660 km) undertaken by the Red Army of China in 1934–35. When their Jiangxi prov. Soviet base was encircled by the Nationalist army of Chiang Kai-shek, some 90,000 men and women broke through the siege (Oct.
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. In the Second Sino-Japanese War (1937–45), Sichuan was the temporary center of Nationalist China. XikangXikang
or Sikang
, former province, SW China. Kangding was the capital before 1950 and Ya'an from 1950 to 1955. It is largely a region of high mountains (over 10,000 ft/3,050 m) cut by the gorges of several rivers. The area became a province c.1939.
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 prov. E of the Chang was added in 1955 to Sichuan, nearly doubling its area. In 2008 N central Sichuan experienced a devastating earthquake in which more than 90,000 died.


, Szechuan, Szechwan
a province of SW China: the most populous administrative division in the country, esp in the central Red Basin, where it is crossed by three main tributaries of the Yangtze. Capital: Chengdu. Pop.: 81 000 000 (2003 est.). Area: about 569 800 sq. km (220 000 sq. miles)
References in periodicals archive ?
Horrified until they dug into a banquet of Sichuanese food that evening.
Between 1168 and 1181 a series of texts were revealed in the name of the god of Zitong by a Sichuanese spirit-writing medium named Liu Ansheng.
But to reduce Sichuan cuisine to a marketing ploy is to do great disservice to a rich culinary heritage, as well as put off newcomers whose first taste of Sichuanese food would be a misinformed muddle that has the names, but none of the real tastes of the province.
Sichuanese people joke that outsiders, wary of the fiery local flavours, order this dish in restaurants in the hope of eating something mild and soothing - its name in Chinese just means 'beef boiled in water'.
Even the most recent publication on the history of the Sichuanese tea industry by Jia Daquan and Chen Yishi, Sichuan chaye shi (Chengdu: Ba Shu shushe, 1988) cannot be compared as far as the use of source material and economic analysis are concerned.
When Xue Xiang introduced Sichuanese commodities, especially Sichuanese silk, into the horse trade, there was an immediate response by the Tibetan horse sellers.
Sichuanese tea was not part of the most profitable tea trade at the northern or northwestern borders.
In chapter three Smith clearly describes the situation of Sichuanese society prior to the Song dynasty--"the local magnates and the great lineages" (tuhao dazu), the "families of substance" (xingshihu), and the "local barons" in the 10th century, and how the situation changed during the 11th century, when the rich Sichuanese all of a sudden were embracing imperial political ideals, taking part in the jinshi examination and holding office.
Here is not the place to describe the history and economic importance of the Sichuanese silk industry, but it has to be pointed out that it was not only the precious silk textiles in the treasury of the Shu court that were taken to Kaifeng.
For Cantonese and Sichuanese cuisine, guests are invited to Yan Ting with six private dining rooms and a diverse menu.
Regis Lhasa Resort will also offer an array of epicurean tastes and experiences including; Social - an all-day dining restaurant offering a wide selection of international cuisine; Si Zi Kang is the first gastronomic Tibetan restaurant where guests are invited to savor authentic Tibetan and Nepalese cuisine in a sophisticated and relaxed setting; Yan Ting Chinese Restaurant has six private dining rooms specializing in Cantonese and Sichuanese cuisine; The unique Tea Room, the first of its kind, offering different blends of local and imported teas, and serving vintage teas aged from 10-25 years; Decanter by Haut-Brisson, the first wine bar serves over 140 labels of wine, liquors and aged cigars, aim to entice the adventurous' palate.
Authentic Cantonese cuisine with Shanghainese and Sichuanese signature dishes is available at "Ai Mei" Chinese Restaurant.