Sichuan cuisine as one of the eight Chinese Han cuisine, in China's culinary history occupies an important position, it takes a wide range of materials, seasoning variations, a variety of dishes, the taste of fresh and mellow and heavy, to make good use of spicy known, and with its unique cooking methods and rich local flavor, the integration of the characteristics of the parties of the southeast, west, north and west, and learn from the strengths of the family, good at absorbing, and good at innovation, known both at home and abroad. Barbecued Pork Barbecued pork is a very representative dish in Cantonese cuisine. Barbecued pork is a kind of barbecued meat, refers to the veterinary inspection of qualified pork, poultry, add soy sauce, salt, sugar, wine and other seasonings, after marination, inserted in the special fork by electricity or charcoal barbecue made of a cooked meat products, is a kind of Guangdong barbecue flavor. It is mostly red in color, made of lean meat and slightly sweet. It is made of marinated lean pork hung on a special fork and barbecued in an oven. Good barbecued pork should be soft and juicy meat, bright color and aroma. A good balance of fat and lean meat is the best, called "half fat and lean". Ingredients: pork, sugar, wine, salt, soy sauce, soy sauce, honey (optional)

Salad oil practice no bake version: 1, cut into strips of pork, boiled in boiling water for two minutes, the outside is cooked, inside the raw on the line (the Guangzhou people called: with the boiling water dragged a drag). 2, put the meat into a deeper container, add sugar, wine (good wine to do it out of the more flavorful), the amount of about a pound of meat, a spoon of drinking wine, sugar according to their own taste add, mix evenly. 3, put the meat into a deeper container, add sugar, wine (good wine do it out more fragrant), amount of about a pound of meat a spoon of drinking wine, sugar according to their own taste, mix evenly. 3, three hours later, add salt, soy sauce, soy sauce. Salt and soy sauce is to take its salty, fresh flavor, soy sauce is coloring. Marinate overnight, which turned several times. 4, hot frying pan, put a little oil, the meat and juice all poured into the pan, high heat and turn to low heat, often turning. Do not add water, the meat will come out of the water after heating. Wait for the soup to dry up. If you like sweet, you can add honey to the soup. Points: Be sure to add sugar, wine marinated for 3 hours before adding salt, otherwise the taste of sugar, wine can not enter; meat cut into strips about the thickness of the arm, so that the meat is cooked and sliced horizontally, each piece of four sides of the sauce. 2. Sichuan classic cold dishes Sichuan pickles Sichuan pickles, also known as pickled pickled vegetables, traditional specialties, belonging to the Sichuan cuisine. The taste of salty and sour, crunchy texture, bright color, aroma, appetizing and refreshing, sober and greasy, suitable for young and old, can be made throughout the year, but the production of the climate environment is very delicate, is a home life often prepared small dishes, is a household name in Sichuan, China, a kind of meal dishes. Sichuan kimchi is simple to make, easy to store and convenient to eat. Raw materials include radish tassel, cabbage, green cabbage stems, cucumber, bean curd and so on. Vegetable raw materials through maceration and fermentation, it becomes sour kimchi. Because it is cold processed, the loss of beneficial ingredients is less, so it is rich in nutrients and is a good low-calorie food. Kimchi is also used as a seasoning and medicinal, such as pickled fish, pickled crucian carp, squash and shredded pork and many other dishes have kimchi; medicinal functions, such as pickled radish to go cold, pickled bok choy to clear heat to go summer, pickled eggplant to cure mumps, pickled ginger to get rid of cold and dampness and so on. Material vegetables: cabbage carrots celery cowpea green and red pepper garlic shoots lotus root cauliflower and so on can

Spices: dry red pepper 30 grams of pepper 10 grams of anise 20 grams I generally put these kinds of, of course, you can also put the grass fruits of Sannai and other spices practice kimchi water preparation: 5 pounds of vegetables need to use the amount of brine (you can own according to the number of vegetables to convert) 4 pounds of boiled water, salt, 60 grams of salt mixing churning churning and let cool, then put the 30 grams of sugar poured into 30 grams of white wine stirred into the kimchi brine because it is new brine and then put a bag of green kind of pickled peppers (about 200 grams), not only will speed up the speed of pickling, and bubble out of the kimchi flavor will be better, of course, can also be not put Vegetable altar (bottle) method: spices into the processed vegetables mixed evenly by hand into a washed dry bottle (altar), poured into the prepared Good brine, be sure not to load too full, to leave a little space so as not to rise after fermentation, cover the lid placed in a sunny or warm place (room temperature can be, can not be too hot) 4 ~ 5 days after the fermentation of sour flavor can be eaten, think the taste is just right (according to their own preferences), be sure to move the kimchi bottles to the shade or refrigerator in the freezer to avoid overly acidic kimchi take and note: take kimchi when Be sure not to use chopsticks stained with raw water and oil to take kimchi, be sure to eat as much as take out as much as you can, eat the rest of it and do not put it back into the altar, so as not to affect the deterioration of kimchi, in fact, kimchi is very good to do, I've never failed kimchi to eat: take out the kimchi can be eaten directly, but also can be poured with a little bit of sesame oil mixed with a little bit of very tasty, you can also use the oil or meat fried with food, if you soak too much acid, you can take some of them to eat with the water a few times, then mix a little sugar on it, the taste is still great after eating kimchi left brine processing: this time the brine is the old brine, do not pour out, and then bubble dishes, as long as the preparation of some new brine mixed together on it, than just new brine bath kimchi water flavor to mellow much more than just a new brine. 3. Szechuan classic cold dishes husband and wife lung slices of cold dishes husband and wife lung slices (Sliced beef and ox organs in chili sauce), the classic cold dishes husband and wife lung slices (Sliced beef and ox organs in chili sauce), the classic Sichuan cuisine. Sliced beef and ox organs in chili sauce), is a famous dish in Chengdu, Sichuan Province, created by Guo Zhaohua, Zhang Tianzheng husband and wife. It is usually made from beef scalp, heart, tongue, tripe, and beef, brined, and then sliced. Then with chili oil, pepper and other accessories to make red oil poured on top. Its production is fine, beautiful color, tender and fresh, spicy and fragrant, very palatable.

Materials: Beef, beef (belly beam, heart tongue, dry layer belly, scalp), salt fried peanuts, marinade, soy sauce, sesame powder, pepper powder, monosodium glutamate (MSG), star anise, peppercorns, cinnamon, Szechuan salt, white wine and chili oil. Practice: 1, fresh beef, beef clean, beef cut into 500 grams of blocks; 2, beef, beef into the pot of boiling water to cook net blood, put another pot, add the old marinade and spices (containing pepper, cinnamon, anise), Sichuan salt, white wine, and then add water, with a high fire boiled about 30 minutes, switch to a small fire to cook for 90 minutes, cook to the beef cooked and not rotten, the first first cooked first fish out, let cool to use; 3, the brine with a high fire boil about 30 minutes, change to small fire cook 90 minutes, cook to beef cooked and not rotten, first cooked first, let cool to use; 3, the brine with a high fire, let cool to use; 3, the brine with a high fire, the first cooked first, let cool to use; 3 The brine will be boiled over high heat for about 10 minutes, the monosodium glutamate, chili oil, soy sauce, pepper, brine into a bowl of juice; 4, will be cooked peanuts patted to be used, and then cooled beef, beef hybrids, etc. cut into slices of about 6 cm long, 3 cm wide thin slices mixed together, dripping with the flavor of the juice and mixing, divided into a number of plates, respectively, sprinkled with sesame seeds and peanut kernels end that is. 4. Hot and Sour Spicy Powder Hot and Sour Spicy Powder originates in Chongqing, is the Sichuan Province, Chongqing Municipality, Guizhou Province and other places in the traditional snacks, belonging to the Yu cuisine, Sichuan cuisine, Guizhou snacks. It is characterized by numbness, spiciness, freshness, fragrance, acidity and oil but not greasy. The main powder of Hot and Sour Noodle is made from sweet potato, sweet pota, peas and blended in proportion, and then made by farmers with traditional handmade leakage. Hot and Sour Noodle originates from the folk of Southwest China, taking ingredients to the local handmade sweet potato flour, flavor to highlight the sour and spicy main name.

Materials: sauerkraut, ginger, scallions, peanuts, salt, vinegar, noodles practice: 1, sauerkraut knife cut small. Vermicelli softened with boiling water. Take half a scallion minced, ginger minced. 2, frying pan hot oil, oil a little more put some, hot to four or five into the peanut rice fried, fish out and standby. 3, popping onion and ginger minced, pour dry chili noodles and sesame seeds stir-fried, add cut sauerkraut stir-fried, add a large bowl of water to boil. 4, boil into the softened vermicelli boiled for a minute to two minutes. 5, add a spoonful of salt, the appropriate amount of chicken broth seasoning, add vinegar (vinegar should be more than enough in order to taste) Stir well out of the pot into a bowl. 6, the remaining half of the green onion sliced, cilantro cut small, together with the bowl, and then put some fried peanut rice, a bowl of fragrant, gorgeous hot and sour noodles are ready! "This dish originated in Hanyang, Leshan. This dish originated in Leshan Hanyang Dam (now Hanyang Town, Qing Shen County, Meishan City), take the good breed of Hanyang Chicken, after cooking, with a wooden stick to the chicken meat pounded loose after eating. Bang Bang Chicken is a Sichuan specialty. It belongs to the cold dishes in Sichuan cuisine, the main ingredient is chicken, and its flavor belongs to "strange flavor", with all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant. It breaks through the traditional snack bottleneck, suitable for the modern lifestyle of the new catering model, with a unique taste, novel product combinations, branded operations. Including a series of Sichuan cooked food classic dishes, set of brine, mix, soak and other cooking techniques, spicy, five-spice, pickled peppers, vinegar pepper, spicy, salty and soy sauce and other series of special flavors, is a typical representative of Sichuan cooked food. Ingredients: 500 grams of red beans, 200 grams of sugar, 10 grams of minced rape leaves, 1 mushroom, 10 grams of wine, 1.5 grams of salt, 1.5 grams of monosodium glutamate, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (roasted), onion and ginger, 15 grams of water. Practice: 1, wash, soak in water for 2 hours

2, into the electric pressure cooker, add the right amount of water

3, press the button to cook

4, and so on the natural cooling, open out

5, add the right amount of sugar or rock sugar can be expanded: cold dishes (foreign name: Cold Dishes ), commonly known as the cold plate in the food industry. It is a unique style, put together a strong technical dishes, eaten when the number are eating cold, called gazpacho. Cold Dishes cut with most of the main raw materials are cooked materials, so this has a distinct difference with the hot dishes cooking methods, its main features are: fine selection of materials, taste dry incense, crisp and tender, refreshing and not greasy, color and luster colorful, shape neat and beautiful, harmonious and pleasing to the eyes. In the order of meals, cold dishes are usually placed in the forefront, play a point of hunger, appetizing role.

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