Sichuan cuisine, as one of the eight Chinese cuisines, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy use. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad.
Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Seasoning methods include dry roasting, fishy smell, peculiar smell, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes blindly".
Zhang Fei beef, Sichuan native product, Pixian watercress introduced.
Zhang Fei beef is one of the traditional delicacies of Langzhong beef processing factory in Sichuan, with good color and flavor. As early as the 1940s, this kind of beef jerky won the Silver Award for Quality Products of Chengdu Industry Association. Because the dried meat is not hard, moist but not soft, it is black outside and red inside, so it is called "Zhang Fei beef". Cut its horizontal grid, gently tear the cut surface, such as silver pine needles, chew it carefully, and its taste is endless.
Pixian watercress is the most famous local product in Pixian county, with a long history of 300 years. Made by a set of fine and unique traditional techniques, it has the characteristics of crisp petals, rich sauce flavor, reddish-brown oily, spicy but not dry, mellow and long aftertaste.
It is not only an essential seasoning for cooking Sichuan cuisine, but also a special seasoning for cooking Sichuan cuisine. It can be used as a dish to enhance the flavor and color, and it can also be used as a table directly, which makes people's appetite wide open and their mouths are fragrant. It has already won the reputation of "the soul of Sichuan cuisine" in China cuisine.