Szechuan Free Stock Images

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Red torch ginger plant.

The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp). The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp)

Szechuan pepper in hand

Szechuan pepper in hand with white background

Rose de Porcelaine

"La rose de porcelaine (Etlingera elatior) est une espÃ¨ce appartenant au genre Etlingera de la famille des Zingiberaceae, originaire de Malaisie. Elle est appelÃ©e ginger torch dans les pays anglo-saxons et bastÃ³n de emperador (bÃ¢ton de l'empereur) dans les pays hispanophones." ----------------------------------------------------------------------------------------------------------------------- "Etlingera elatior (also known as Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de DragÃ³n, Rose de Porcelaine, Porcelain Rose) is a species of herbaceous perennial plant[citation needed]. Botanical synonyms include Nicolaia elatior,[1] Phaeomeria magnifica,[1] Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, Alpinia magnifica. The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp) It is known in Indonesian as bunga kecombrang or honje, Malay as bunga kantan and Thai as à¸”à¸²à¸«à¸¥à¸² daalaa. In Thailand it is eaten in a kind of Thai salad preparation.[2] In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam, and are particularly suited to cooking fresh fish." Souce: Wikipedia

Pricklyash Peel

Pricklyash Peel on white background

Autumn Path

Taken in China, Szechuan Province. Taken in China, Szechuan Province.

Big stage

An appearance on the big stage in the blood of many artists

Chopsticks and bowl

Chopsticks in a bowl with wooden leaf - with clipping path. Chopsticks in a bowl with wooden leaf - with clipping path

Guitar playing

An appearance on the big stage in the blood of many artists. An appearance on the big stage in the blood of many artists

Chicken rice

Bowl of chicken and rice with mixed vegetables. Bowl of chicken and rice with mixed vegetables

Egg roll and chicken dish

Egg roll and chicken dish on a plate

Hot & Sour Soup Macro

A closeup of Szechuan Chinese hot & sour soup with crunchy fried noodles. (focus on noodles in center of bowl). A closeup of Szechuan Chinese hot & sour soup with crunchy fried noodles. (focus on noodles in center of bowl)

Shrimp in chili sauce with rice and beer

Shrimp in chili sauce with rice and beer.

Chinese soup

Frech asien soup meat and vegetables. Frech asien soup meat and vegetables

Homestyle Szechuan tofu

Homestyle Szechuan tofu with vegetables

Szechuan pepper husks

Small bowl of a Szechuan (or Sichuan) pepper, Asian spice isolated on white. Shallow DOF. Small bowl of a Szechuan (or Sichuan) pepper, Asian spice isolated on white. Shallow DOF

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