Sichuan cuisine is one of the four traditional Chinese characteristics of one of the four major cuisines, Szechuan cuisine to take a wide range of materials, seasoning variations, a variety of dishes, the taste of fresh and mellow and heavy, to make good use of the spicy seasoning known as Szechuan cuisine to the home-cooked dishes as the main, high-end dishes as a supplement to the materials taken from the daily taste of the characteristics is to pay attention to the numbness, spiciness, freshness and aroma. Cantonese cuisine is mainly light, pay attention to the pot gas, Cantonese cuisine dishes to do very delicate. Szechuan cuisine is now this popular taste, spicy when the road, because I am a Sichuan people, more like to eat Sichuan spicy flavor, two kinds of dishes in China's food and beverage market, are now very good.

There are more flavors, rich in change, with fish, red oil, strange flavor, spicy more prominent. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Famous representative dishes are: shredded pork with fish flavor, back to the pot meat, Mapo tofu, boiled fish, husband and wife lung slices and so on. Szechuan cuisine to color, flavor and taste is the main, and spicy and fresh is also the main feature, while the Guangdong cuisine is mainly nutrition, taste has a clear, fresh, crisp, tender, slippery and other characteristics of the "five nourishment", "six flavors" are all good, good at stir-frying, the requirements of mastering the fire and the temperature of oil The fire and oil temperature are required to be mastered just right.

For example, take a simple example of white cut chicken (also called white chopped chicken). The best choice is Qingyuan chicken from Qingyuan County, Guangdong Province. It takes about 130 days for a Qingyuan chicken to come out of its cage, and it grows in a very natural environment with more mountainous areas, so the meat is flavorful and has a sinewy, smooth texture. Small fire to let the soup slightly bubbling can, do not big fire. After bubbling for three minutes, close the fire and cover the lid, smothered for 15 minutes. The whole process of time mastery should be precise and flexible. According to the size of the chicken to flexible grasp the time of each step, so as to ensure that the chicken meat smooth and flavorful!

These are really too many too many, what garlic mud white meat, Chongqing mouth watering chicken pickled fish. Wait, wait, wait, these Szechuan dishes do not have a no temptation what Chongqing roasted chicken bouncing chicken, spicy chicken, Dongpo elbow. Spicy hot pot, dry-fried four seasonal beans, you say there are a few dishes that do not drool.