The brine recipe is divided into two categories: red brine and white brine.

The flavor pattern is basically the same, is a composite flavor pattern, taste salty and fresh, with a strong five flavors (used flavor, spices are basically the same).

Red halogen, plus sugar color halogenated food was golden yellow (brown, such as brined beef, golden yellow, such as brined fat intestines, etc.)

White halogen, without sugar color halogenated food was colorless or color (white brine chicken, white brine tripe tripe, etc.)

Halogen characteristics: whether white halogen or red halogen, which is basically part of the category of boiled, due to the halogen than the boil a little longer than the cooking time, it is part of the separate culinary Hair exists in Sichuan cuisine, so brine is a method of Sichuan cooking method. It is one of the most widely used cold dishes in Sichuan cuisine?

Method. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, applicable, meat, poultry game

, aquatic products, vegetables, soybean products and other raw materials, Sichuan brine is the red and white brine after a good food, made into Sichuan hot dishes,

cold dishes process applies to the family, restaurants, restaurants for dishes.