Current location - Recipe Complete Network - Catering franchise - Three major cuisines of Sichuan cuisine
Three major cuisines of Sichuan cuisine
The three major cuisines of Sichuan cuisine are Shanghebang (Rong School, mainly Chengdu and Leshan Cuisine), Xiahebang (Chongqing Cuisine, mainly Dazhou Cuisine) and Xiaohebang (Salt School, mainly Zigong and Neijiang Cuisine).

1, Shanghe Gang (Rongpai, mainly Chengdu and Leshan cuisine)

It is characterized by snacks, people-oriented, relatively light and traditional dishes. Rong Pai Sichuan cuisine pays attention to the fine and accurate selection of ingredients, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. It is usually suggestive. Its famous dishes include Mapo Tofu, Sichuan-style pork, kung pao chicken, salted pork, steamed pork, husband and wife's lung slices, tree ants, Deng Ying beef, white meat with garlic paste, Zhangcha duck, white oil tofu, fish-flavored shredded pork, spring tofu, fried pork, fried eel slices, Dongpo cuttlefish, steamed sauce dumplings and so on.

2. Xiahe Gang (Chongqing School, mainly Chongqing and Dazhou cuisine)

Its characteristics are home cooking, people-friendly, spicy and innovative. Chongqing-style Sichuan cuisine is generous and rough, which is famous for its fast renovation, bold materials and not sticking to materials, commonly known as Jianghu cuisine. Most of them originated from citizens' family kitchens or roadside shops, and gradually spread among citizens. Chongqing-style Sichuan cuisine has been popular all over the country in recent years, and many Sichuan restaurants mainly focus on Chongqing-style Sichuan cuisine.

3. Xiaohe Gang (salt gang dishes, mainly Zigong and Neijiang dishes)

Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most exquisite, exquisite seasoning.

Characteristics of Sichuan cuisine

There are six kinds of Sichuan food: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if we can use primary and secondary, depth and dosage, select materials, cut materials and cook properly, we can make various delicious dishes with unique flavor.

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".

There are more than 20 kinds of compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, spiced flavor, bad flavor and sugar flavor.

Baidu encyclopedia-Sichuan dish