Talk:Sichuan cuisine

message: oppose
:Shouldn't this article be renamed to Sichuan cuisine or Sichuanese cuisine? - Gilgamesh 06:28, 3 Jan 2005 (UTC)
replies: text: The issue is that there are several systems for transliterating Chinese. Szechuan is a province in the interior of China, and the PRC uses the Pinyin transliteration, which would be "Sichuan" Septentrionalis 02:20, 18 August 2005 (UTC)
thread_title: Move Szechuan cuisine to Sichuan cuisine (2005)

message: Certainly not everyone reading this page can read Traditional/Simplified characters. Please complete the sentence which appears early on "which contains the common ingredient (then some characters!!)"
--01:08, 22 October 2006 (UTC)
thread_title:  What is the Common Ingredient? 

message: *Oppose in English it is more commonly known as Szechuan, regardless of how People's Republic of China officially romanize things nowadays. 70.55.91.139 05:25, 15 March 2007 (UTC)
thread_title: Survey

message: Do you mind if I added liang mian (cold noodles) to the list? It's a very popular dish in Sichuan, and civilians eat it on a pretty regular basis. Every person I've met in Sichuan (And I've met quite a few. Most of my relatives live there.) eats this dish on a monthly basis at least. :] Moon wolff (talk) 08:20, 11 February 2009 (UTC)
thread_title: Dishes

message: I intended to fix this redlink but found that there's actually several dishes under the same name, but all results I found are unrelated to the Sichuan spicy chicken. I'm not sure if this is the established English translation of this particular Sichuan dish. If no one objects, I'll consider creating an article under another name. Blodance the Seeker 07:51, 25 January 2010 (UTC)
thread_title: "Spicy deep-fried chicken"

message: About the ancient source, is that really a good source to back up the statement? It reads the same as this wikipedia history section. 81.68.255.36 (talk) 09:37, 1 August 2011 (UTC)
thread_title:  Reference 3 

message: I heard Szechuan food didn't become available/popular in the U.S. until Nixon normalized relations with China. Then there was more cultural exchange which included Szechuan food. Before that it was only Cantonese or what they used to refer to as "Mandarin". Is this true?  — Preceding unsigned comment added by 98.119.151.233 (talk) 07:10, 11 August 2013 (UTC)
thread_title:  politics and Szechuan cuisine 

message: — Preceding unsigned comment added by Coolli22 (talk • contribs) 19:44, 25 April 2022 (UTC)
thread_title: Wiki Education assignment: Language and Technology

message: I appreciate the care that   has put into this, and their thoughtfulness in discussing general problems with me and others on other pages, but in this particular case perhaps we should also think BE KIND TO NEWBIES.   has the energy and interests Wikipedia needs to improve articles in this area and I hope will add references as time allows, but this will  not be a major task.
True, Mathglot has asked for citations which have not been added, but we should also WP:BECAREFUL and not take action too quickly. WP:SOURCELIST, of course, specifies that each item must be sourced, subject to Talk Page consensus. So I have added  "Citation needed" to the section, bearng in mind the advice at  WP:NEEDCITE that this template should not be used too freely. 
Some items have links are sourced at that page, so the danger of controversial material is low. 
That said, I am in entire agreement with Mathglot that the eight regional articles linked to Chinese regional cuisine are deplorable. Glancing through them, I see the same problems as in this one. But let's not discourage the smart and well-intentioned editor who started to improve this one but work with rather than commanding them.ch (talk) 04:55, 6 May 2022 (UTC)
replies: text: Thanks for taking care of student editors involved with the Wiki ed program. I'm all for being kind to newbies so applaud your attempts to mentor student editor  at this article. Be aware, that their last edit was 27 April, and the course officially ended on 3 May; in my experience, a student editor never edits the article they were working on after their course officially ends, so I think it's extremely unlikely they will return here. I appreciate the significant contributions you have made in adding references to the Notable foods section, in their absence. By the time I made my removal edits on 1 May and 2 May, it was probably already beyond the point where there was any hope of ever seeing them or any student from that course back here again. So, it's on the rest of us, now, to continue to improve the article, from this point on. Pinging Ian, in the absence of any student who needs assistance (my usual reason for pinging him) but just to keep him apprised of the situation at this article, and in case there's any comments or post-mortem he wishes to add. (No response is as good as any other; this is more just to keep you in the loop.) Mathglot (talk) 04:06, 7 May 2022 (UTC)
thread_title:  Notable foods table 

message: — Assignment last updated by Luciuszlt (talk) 23:03, 5 December 2022 (UTC)
thread_title: Wiki Education assignment: Research Process and Methodology - FA22 - Sect 200 - Thu

message: There are a few different translations of yuxiang described throughout the article, particularly in the "Notable foods" section. Under mapo tofu, it is translated as "in the style of fish," whereas under yuxiang rousi it is translated as "with fish aroma." The latter would probably be a more faithful translation based on the meaning of the character 香 ("fragrance" or "aroma," transliterated as xiang when not specifying tone), although the former provides a more practical meaning of the term (given that yuxiang seasoning does not make something taste or smell like fish, but rather encompasses a seasoning style that is commonly used in conjunction with fish as a main ingredient). This could be particularly confusing for learners of the Chinese language considering the existence of the character 像 ("resemblance" or "bearing the qualities of," also transliterated as xiang when not using tones). Since the transliteration of yuxiang under the mapo tofu entry is listed without any tones, a reader could reasonably guess based on the provided description that the relevant characters are 鱼像 ("bearing the likeness of/in the style of fish") as opposed to the actual translation 鱼香 ("fish fragrance"), which is actually specified in later entries such as that of yuxiang rousi. This then creates confusion about whether two separate but very similarly named styles exist. Of course, this could be easily resolved by checking the separate article on yuxiang seasoning provided as a related article, but I think the risk is unnecessary when the change to a more consistent approach would be very simple either way. TianLaoShi (talk) 14:05, 14 March 2024 (UTC)
thread_title:  Translation of yuxiang