Rice is the main gain crop of Sichuan and its output ranks first in China. The principal cash crops are rapeseed, citrus fruit, natural silk and tong oil. Sichuan produces more rapeseed than any other province in the country. Sichuan's sugar cane, ramie, camphor, varnish, wax trees, tea and bamboo also have an important place in China's production. In the western mountainous region, there are large virgin forests of both conifer and broad leaf trees. Stock-breeding is wide spread in the province. One the western plateau, the main livestock is cattle, goat, sheep, Yak, Pianniu (hybrid cattle of bull and female yak) and horse. In the basin, pig rising is dominant. Hog bristle and casing of Sichuan Province are China's traditional exports. The mountainous region between the plateau and the basin has rich flora and fauna owing to different natural environment. It is the home of a good number of valuable birds and animals. Rare and precious trees can also be found there. Nature reserves are set up in many places.
Sichuan Wine
Sichuan Wine and Tea are also highly praised nationwidly and worldwidly. Sichuan wine could trace back to ancient times, most of which are brand names, and they almost occupy a half of Chinese honor brand wines, such as Wuliangye Liquor, Luzhoulaojiao tech Liquor, Jiannanchun Liquor,Quanxing Daqu Liquor, etc. Tea drinking and planting are the inventions of people in Sichuan, which is the unique contribution to China and even the whole food culture of humanbeings. From ancient times to Song Dynasty, Sichuan is the main production region of tea in China, and its tea is even widely known for the famous saying "The water in Yangtsing River and the tea on top of Meng Mountain.
Sichuan Brocade
Sichuan brocade was first produced in Chengdu of Southwest China's Sichuan Provinceduring the Han Dynasty. It became the primary kind of traditional silk brocade. After Sichuan became linked to Middle China, its brocade-making skills were spread throughout China. Sichuan brocade flourished during the Tang (618-907), Song, and Yuan (1271-1368) dynasties, with more designs, patterns, and colors being used.
At present the Sichuan brocade sells at home and abroad. The brocade manufacture is under automatic control, and a jacquard loom is equipped with electronic facilities.
Sichuan Embroidery
Shu embroidery products are mostly found in Chengdu, the capital city of Sichuan Province. They are made with soft satins and colored threads as the raw materials are embroidered by hand. The varied stitching methods form their unique local style' Designs on Shu embroidery include flowers, birds, landscapes, fish, worms and human figures. The products themselves include quilt covers, pillow covers, back cushions, table cloths, scarves and handkerchiefs.
Sichuan Tea
China is the hometown of tea and the Mengding mountain of Ya'an Sichuan China is the birthplace of tea civilization and the cradle of tea culture that have made it well-known in the world . Besides, the tea from Emei Mt is also well-known.
Sichuan Pepper
Sichuan pepper(Huajiao, "flower pepper") is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum, widely grown. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese and Konkani and Batak Toba cuisines, among others.
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment. Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. Ma la, a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper.
Sichuan pepper is a key ingredient in "mala" ("numb and spicy") hot pot, the Sichuan variation of the Chinese traditional dish.
It is also available as an oil (marketed as either "Sichuan pepper oil" or "Hwajiaw oil"). In this form it is best used in stir fry noodle dishes without hot spices. The preferred recipe includes ginger oil and brown sugar to be cooked with a base of noodles and vegetables, with rice vinegar and Sichuan pepper oil to be added after cooking.