Taste characteristics: it is famous for its rich flavor, wide flavor, thick flavor and strong flavor. ? Known as a hundred flavors, the most famous ones are fish flavor, spicy flavor, chili pepper, dried tangerine peel, pepper hemp, strange flavor and sour and spicy flavor.

Genre: There are two schools in Chengdu and Chongqing. ?

Famous dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored Shredded Pork, and Braised Fish Wings.

Extended data:

Sichuan cuisine requires reasonable collocation of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are used alone and in combination, and the appropriate combination of shade and meat and vegetables is emphasized. Strong flavor should be used alone, not with; Light with light, strong with strong, or a combination of strong and weak, but all do not make the taste; Meat and vegetables are properly matched and cannot be confused.

This requires that in addition to selecting the main raw materials, we should also do a good job in matching the auxiliary materials, so as to make the dishes taste harmonious and rich, the raw materials are clearly matched with each other, the texture groups complement each other, and the colors are harmonious and beautiful, so that the dishes are not only good in color and flavor, but also rich in nutritional value and artistic appreciation value.

References:

Baidu encyclopedia-Sichuan cuisine