Some people ridicule that "half a pot of pepper and half a pot of oil is all the possessions of Sichuan cuisine". In fact, the Sichuan cuisine we eat now can only be called "Jianghu cuisine".

Authentic Sichuan cuisine pays attention to "one dish, one style, one hundred dishes and one hundred flavors", and each dish has a unique taste. The "spicy food" we know accounts for less than a quarter of Sichuan cuisine.

However, "spicy" also gives Sichuan cuisine the motivation to "rush out of the local area". The slight weight of pepper and pepper is the best proof for diners: this is Sichuan cuisine.

The main reason why "Jianghu Sichuan cuisine" can be spread all over the country is "taste for food". After all, "delicious food is the first principle".

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② The cost is low.

As the saying goes, "Three years of Sichuan cuisine, ten years of Shandong cuisine", the cooking process of Sichuan cuisine is simple. Compared with Shandong cuisine, it is less difficult to get started and it is faster to learn to cook.

We can observe the layout of the "Sichuan Restaurant", which is basically in the bustling streets and lanes, while the real high-standard commercial lots can hardly see its shadow.

The so-called "one spicy food covers a hundred flavors", as long as it is spicy enough, no matter whether the ingredients are fresh or not, ordinary diners can never eat it.

This is not an exaggeration. If there are unscrupulous merchants in order to save costs, spicy taste is the first "disguise", and the cost saved in this respect alone is enough to make them laugh.

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③ Convenient consumption.

Now the logistics industry is developed, and "compound seasoning" is an essential condiment in fast food restaurants.

This is a mixture of "two or more seasonings" and even different "dishes" tastes.

For example, if I want to make a "shredded pork with fish flavor", I just need to prepare the ingredients, put "compound seasoning" with the flavor of "shredded pork with fish flavor" in the cooking, and stir-fry it like a fool. When the dish is cooked, it can be served, regardless of the proportion of seasonings, which greatly saves time.

It is also a kind of capital to catch up with the general trend of "fast consumption" and cater to the consumption habits of ordinary people.