China is vast in territory and abundant in natural resources. Influenced by geographical environment, climate, natural resources, national customs, living habits and other factors, different cooking dish systems have been formed. Among them, Sichuan cuisine in southwest China, Shandong cuisine in the Yellow River valley, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River are the four most representative and influential cuisines. Sichuan cuisine, also known as Sichuan cuisine, is one of the most distinctive local dishes in China. Sichuan cuisine has a wide range of materials, changeable seasoning, diverse dishes and fresh taste, and is famous for making good use of spicy food. Sichuan cuisine features and brand dishes mainly include

1. Fish-flavored shredded pork

Practice: 1, put shredded pork into a bowl, add a little refined salt and water starch and mix well; Wash and shred winter bamboo shoots, fungus, carrots and green peppers for later use. 2. Add lard to the pot and heat it to 60%. Add shredded ginger, minced garlic and minced red pepper to stir-fry until fragrant, then add shredded pork to stir-fry, then add winter bamboo shoots, fungus, carrots and green peppers to stir-fry a few times, then add white sugar, vinegar and soy sauce, stir-fry evenly, and finally thicken with water starch, and then take out of the pot and plate.

2. Mapo tofu

1, cut the tofu into 2 cm squares, put it in a boiling pot, blanch for a while, remove the beany smell and drain the water; Dried red pepper is pedicled and cut into sections. 2. Add vegetable oil to the pot and heat it to 60%. Add minced beef and stir-fry until it is crisp and fragrant. Add Jiang Mo, garlic, dried Chili, salt and fermented soybean and stir-fry until the beef is tasty. 3. Add Chili powder and Pixian watercress, continue to fry until the oil turns red, and add broth to boil. 4. Add the tofu block, stir with low fire until it bubbles, and stir well with monosodium glutamate. 5. Then thicken the tofu with water starch to make it thick, put it out of the pot, and sprinkle with chopped green onion.

3. Sichuan style pork

1. Pork belly with skin is boiled in cold water until it is 80% cooked, then taken out and naturally cooled (chopsticks can be inserted). 2. Slice the meat, slice the green pepper, and cut the green garlic into oblique sections. 3, the wok is on fire, add oil and stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up. Transfer the meat to one side of the pot, add Pixian bean paste and stir-fry the red oil, then stir well. 4. Add green pepper and stir-fry until it is green, add green garlic and stir-fry until fragrant, add chicken essence, and the sugar can be cooked.

4. Sweet and sour pork ribs

1 Wash pork ribs, cut them into 4cm-long sections, blanch them in boiling water, take them out and drain them, then fry them in 50% hot oil until cooked, and take them out and drain them for later use. 2 Leave a little base oil in the pot and heat it. Add the onion, ginger slices and star anise and stir-fry until fragrant. Then cook the yellow wine, add white vinegar, white sugar, soy sauce and refined salt, then add the ribs, add a proper amount of water, simmer until the juice is collected, and sprinkle with white sesame seeds. Then take out the pot and plate.