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Top Ten Famous Sichuan Dishes

Top Ten Famous Sichuan Dishes: Shredded Pork with Fish, Kung Pao Chicken, Boiled Fish, Boiled Sliced Pork, Sliced Lungs for Husband and Wife, Diced Chicken with Spicy Sauce, Mapo Tofu, Returning Pork, Dongpo Elbow and Dongpo Pork.

Other classic dishes include: Bang Bang Chicken, Pickled Pepper Phoenix Claw, Lampshaded Beef, Liao Pork Spare Ribs, Mouthwatering Chicken, Spicy Shrimp, Stir-fried Beef with Sharp Peppers, Szechuan Hot Pot, Spicy Perfumed Fish, Roasted Chicken with Chestnuts and Spicy Chicken.

1, Kung Pao Chicken

Kung Pao Chicken is selected chicken as the main ingredient, accompanied by peanuts, cucumbers, chili peppers and other auxiliary ingredients cooked. Red but not spicy, spicy but not fierce, spicy flavor, smooth and crispy meat. Because of its entrance fresh and spicy, the tenderness of chicken with the crispiness of peanuts. 2018 September, was named "Chinese cuisine" of Guizhou's top ten classic dishes, Sichuan's top ten classic dishes.

2, husband and wife lung slices

Husband and wife lung slices, is a famous dish in Chengdu, Sichuan Province, created by Guo Zhaohua, Zhang Tianzheng husband and wife.September 10, 2018, "Chinese cuisine" officially released, "husband and wife lung slices" was named "Chinese cuisine" Sichuan top ten classic dishes.

3, Ma Po Tofu

Today, Ma Po Tofu has traveled across the ocean, settling down in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, from a taste of homemade small dishes and a leap on the hall of elegance, into an international famous dishes.September 10, 2018, "Chinese cuisine

Extended information:

Sichuan cuisine is quite rich in flavor, known as a hundred dishes. The most famous ones are fish flavor, spicy, chili, Chenpi, pepper, strange flavor, sour and spicy flavors.

Sichuan cuisine has hemp, spicy, sweet, salty, sour, bitter six. On the basis of the six basic flavors, and can be deployed to change into a variety of composite flavors, in the Sichuan cooking process, such as the use of taste of the primary and secondary, thick and thin, more or less, deployment changes, coupled with the selection of materials, cutting and cooking properly, you can get the color, flavor and shape of the best with a special flavor of the various delicacies.

Sichuan cuisine is characterized by prominent numbness, spiciness, aroma, freshness, oil, thick flavor, heavy use of "three peppers" (chili peppers, peppercorns, peppercorns) and fresh ginger. Seasoning methods are dry burning, fish, strange flavor, pepper, red oil, ginger, sweet and sour, lychee, garlic and other composite flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one pattern, one hundred dishes, one hundred flavors".

There are more than 20 kinds of composite flavors in Sichuan cuisine, such as salty and fresh, homemade, hot and spicy, mushy and spicy, fish flavor, ginger flavor, strange flavor, pepper and numbness, hot and sour, red oil, garlic flavor, sesame sauce, soy sauce, smoke flavor, lychee flavor, five flavor, aroma, aroma, sugar and vinegar, sweet flavor, Chenpi, wasabi, salt, pepper and salt, mustard, salt and sweet. The flavor of the sauce is also very popular, such as pepper and salt, spicy lychee, ketchup, and so on.

Baidu Encyclopedia - Sichuan Cuisine