Abstract: China is a country of delicious food. There are all kinds of condiments in China, which bring a variety of flavors. So what are the common flavoring essences? What are the representative dishes of these flavors? Here are the characteristics and formulas of spices with different tastes. Spicy type

peppery taste

The combination of spicy taste and traditional spicy taste of Sichuan cuisine has formed this unique flavor with strong spicy, salty and fragrant taste. A good cook cooks spicy food, which must be hemp but not firewood, spicy but not dry, spicy and fresh, spicy and fragrant, and spicy and endless.

Seasoning formula

Zanthoxylum bungeanum, pepper, Sichuan salt, monosodium glutamate, mussel douban, lobster sauce, soy sauce, cooking wine, etc. The use of pepper and pepper varies from dish to dish. Some use Pixian watercress, some use pepper granules, and some use pepper noodles. Due to the different needs of dishes, this seasoning can also be added with white sugar or mixed with fermented grains, lobster sauce, spiced powder and sesame oil.

Practical dishes

Boiled fish, spicy snails, spicy crayfish, boiled beef, Mapo tofu.

Hot and sour taste

Hot and sour vegetables are not the protagonist of peppers, first of all, they are between the spicy of peppers and the spicy of ginger. Find a balance point, and then use some seasonings to reconcile, thus forming the unique spicy and salty taste of alkyd.

Seasoning formula

Vinegar, pepper, sesame oil, monosodium glutamate, pepper, salt, soy sauce, chicken essence, ginger, etc. To make hot and sour dishes, we must grasp the principle that salty taste is the basis, sour taste is the main body, spicy taste is helpful to improve taste, and materials are moderate.

Practical dishes

Eel vermicelli pot, beef tenderloin with pineapple jiaozi, hot and sour squid rolls, hot and sour fish fillets, hot and sour soup, and hot and sour chicken blood stew.

Pickled pepper flavor

Pickled pepper series has become a spectacular scenery in the new Sichuan cuisine in recent years. The characteristics of pickled peppers are fresh, spicy and slightly sweet, which is a model in cooking. Good pickled peppers are fragrant, healthy, old and mika, and you can't stop eating them.

Seasoning formula

Cold dishes are often made with wild pepper, pepper, sugar and other ingredients in a special jar, while hot dishes are often made with seasonings such as mash juice and rock sugar.

Practical dishes

Pickled bullfrog, pickled duck blood, pickled cuttlefish, pickled crispy skin, pickled rabbit meat, assorted pickled jar, pickled chicken feet.

Horned horsetail

Zanthoxylum bungeanum is the unique flavor of Sichuan cuisine. The sesame fragrance of pepper and the fragrance of shallots complement each other and are refreshing and spicy. Mostly used for cold dishes, especially in summer.

Seasoning formula

Is prepared from Sichuan salt, pepper, onion leaves, soy sauce, cold chicken soup, monosodium glutamate and sesame oil. When making, high-quality peppers should be selected to reflect the flavor. Pepper granules should be chopped with a knife to combine the spicy and salty taste of pepper.

Practical dishes

Zanthoxylum Bunge, Zanthoxylum Bunge, Zanthoxylum Bunge Snail

peppery taste

Spicy dishes are spicy, salty and slightly sweet in aftertaste. All spicy dishes are fried in one way. Take the dry flavor and spicy taste of their peppers and soak the spicy taste in fresh raw materials with fire. This is an extremely hot and fresh combination, which has won speculative interest.

Seasoning formula

It is prepared from Sichuan salt, dried pepper, pepper, soy sauce, vinegar, sugar, ginger, onion, garlic, monosodium glutamate and cooking wine. Its spicy taste, because it is fried with dried Chili in an oil pan, makes it become a spicy shell, and undercooked or overcooked will affect the taste.

Practical dishes

Used for dishes with poultry and livestock meat as raw materials and vegetables as raw materials. For example, kung pao chicken, Kung Pao tofu.

Red oil flavor

The spicy taste of red oil is lighter than that of spicy oil, with kurei color, spicy but not dry, and mellow and long aroma.

Seasoning formula

Peppers such as Chaotian pepper, Erjing pepper and Xiaomi pepper were refined into Chengde red oil, which was blended with soy sauce, sugar and monosodium glutamate. In some areas, vinegar, garlic paste or sesame oil will be added.

Practical dishes

It is suitable for dishes with chicken, duck, pig, cow and other poultry and livestock meat and internal organs such as belly, tongue and heart of livestock as raw materials, and also suitable for dishes with fresh tuber vegetables as raw materials. For example, husband and wife lung slices, roasted Chili preserved eggs, shredded radish mixed with white meat, red apricot chicken and so on.

Fish flavor

Fish coriander is named after Sichuan's unique method of cooking fish and seasoning. Fish-flavored dishes are salty, sweet, sour and spicy, with strong flavor of ginger, onion and garlic.

Seasoning formula

Stir-fry garlic slices or garlic granules with pickled peppers, shallots and ginger slices in oil, then stir-fry with main ingredients, and thicken the juice made of soy sauce, vinegar, sugar, cooking wine, chicken essence, refined salt and water bean powder in a pot.

Practical dishes

Fish-flavored shredded pork is an outstanding representative of fish-flavored dishes.

Be at fault with

Because of the combination of various flavors, each flavor is very balanced and harmonious, so the word "odd" is used to praise its delicacy. Odd flavor is mostly used in cold dishes, with the characteristics of equal emphasis and coordination on salty, sweet, hemp, spicy, sour, fresh and fragrant.

Seasoning formula

Is prepared from Sichuan salt, soy sauce, red oil, pepper noodles, sesame paste, white sugar, vinegar, cooked sesame seeds, sesame oil, monosodium glutamate, and optionally ginger rice, garlic rice and chopped green onion.

Practical dishes

Suitable for dishes with chicken, fish, rabbit, flower kernel, flour, broad beans and peas as raw materials. For example, sliced chicken and duck.

Chenpiwei

Chenpi is fragrant, spicy and slightly sweet, which is the main feature of Chenpi flavor. It uses the bitter taste of dried tangerine peel to match with pepper and pepper to produce a special compound flavor, thus forming this unique flavor.

Seasoning formula

Is prepared from dried tangerine peel, Sichuan salt, soy sauce, vinegar, pepper, dried chili festival, ginger, onion, white sugar, red oil, fermented glutinous rice juice, monosodium glutamate and sesame oil.

Practical dishes

Pericarpium Citri Tangerinae flavor is mostly used for cold dishes, and its application scope is dishes with poultry and livestock meat as raw materials. Such as dried tangerine peel ribs.

Spicy type

five spices

The so-called "five spices" is a traditional saying that food is cooked with several spices, and the characteristics of five spices are fragrant, salty and fresh. Using the spicy taste of natural spices, dishes can be fresh in salt and more fragrant and delicious. The aroma is salty and fresh, natural and spicy.

Seasoning formula

Commonly used spices are Kaempferia Kaempferia, Illicium verum, Clove, Foeniculum vulgare, Glycyrrhiza uralensis, Amomum villosum, Amomum villosum, Cinnamomum cassia, Amomum tsaoko, Zanthoxylum bungeanum and so on. According to the demand of dishes, there are far more than five kinds.

Practical dishes

Dishes mainly composed of animal meat, poultry and internal organs of domestic animals and dishes mainly composed of beans and their products. Such as spiced beef.

Maotai-flavor Maotai-flavor is characterized by strong sauce flavor and salty sweetness.

Seasoning formula

It is made of sweet sauce, Sichuan salt, soy sauce, monosodium glutamate and sesame oil. According to the needs of different dishes, white sugar or pepper noodles, ginger and onions can be added as appropriate.

Practical dishes

Stir-fried duck tongue and sauce duck

Pepper and salt flavor

The characteristics of salt and pepper flavor type are fragrance and saltiness.

Seasoning formula

Made of Sichuan salt and pepper.

Practical dishes

Used in dishes with chicken, pig, fish and other meat as raw materials. Such as salted shrimp, salted eggplant cake and so on. It's fragrant and salty.

Garlic paste flavor

Garlic-flavored vegetables are rich in garlic flavor, salty and sweet, spicy and delicious, and bright in color.

Seasoning formula

Mainly made of garlic paste, red soy sauce, sesame oil, monosodium glutamate and red oil.

Practical dishes

Mainly used for cold dishes, such as white meat with garlic and cucumber with garlic.

Ginger juice flavor

Ginger juice is an ancient flavor, which is characterized by its mellow, salty and slightly spicy taste, and is widely used in hot and cold dishes.

Seasoning formula

Is prepared from Sichuan salt, ginger juice, soy sauce, monosodium glutamate, vinegar and sesame oil.

Practical dishes

Keywords shredded belly with ginger sauce, cowpea with ginger sauce,

Sesame sauce flavor

Sesame sauce flavor is mostly used for cold dishes, with a strong sesame sauce flavor, salty and mellow.

Seasoning formula

It is made of sesame sauce, sesame oil, Sichuan salt, monosodium glutamate and concentrated chicken juice, and soy sauce or red oil is added to a few dishes as appropriate.

Practical dishes

Chicken tail and fish belly with sesame sauce

Smoky smell

Smoked flavor has the characteristics of salty, fresh, mellow and unique taste.

Seasoning formula

Straw, cypress branches, tea fragrance, camphor leaves, peanut shells, chaff shells and sawdust are used as smoking materials, and the flue gas generated during incomplete combustion is used to make the pickled and seasoned raw materials absorb or attach special fragrance again.

Practical dishes

Bacon, smoked duck, smoked fish

Xiangzaowei

The flavor characteristics of fragrant grain are alcohol, salty and sweet.

Seasoning formula

It is made of fragrant fermented grains juice or fermented grains, Sichuan salt, monosodium glutamate and sesame oil. According to the needs of different dishes, pepper or pepper, rock sugar, ginger and onion can be added as appropriate.

Practical dishes

Xiangzaorou

Mustard flavor

Mustard flavor is characterized by salty, fresh and sour taste.

Seasoning formula

It is made of Sichuan salt, vinegar, soy sauce, mustard, monosodium glutamate and sesame oil.

Practical dishes

Cold dishes are often used in summer and autumn. For example, secret sauce crab, diving fish sticks, mustard white meat, mustard roast chicken and so on.

Salty, fresh, sweet and sour flavor types

Xianxian

Salty flavor is also one of the most widely used flavor types in Sichuan cuisine, which is salty, fresh and fragrant.

Seasoning formula

It is made of Sichuan salt and monosodium glutamate. Due to the needs of different dishes, it can also be made with soy sauce, sugar, sesame oil, ginger, salt and pepper.

Practical dishes

Suitable for dishes such as animal meat, poultry and livestock viscera, vegetables, bean products and eggs. As raw materials, such as boiled cabbage, chicken tofu, pigeon egg anchovies, white sauce fish belly rolls, fresh fried chicken shreds, white oil liver slices, dried salted duck, etc.

Sweet and sour taste

Sweet and sour taste is characterized by strong sour and sweet taste and salty aftertaste.

Seasoning formula

It is made of sugar and vinegar as the main seasoning, supplemented by Sichuan salt, soy sauce, monosodium glutamate, ginger, onion and garlic.

Practical dishes

Common dishes are sweet and sour pork ribs, sweet and sour fish, sweet and sour tenderloin and so on.

Sweet fragrance

Sweet and fragrant, as the name implies, is characterized by sweetness and fragrance.

Seasoning formula

The seasoning is mainly white sugar or rock sugar. Due to the different needs of dishes, it can be supplemented by a proper amount of edible essence, supplemented by fruits such as candied fruit and cherry, and dried fruits such as fruit juice and peach kernel.

Practical dishes

Small tomatoes in honey sauce, shredded sweet potatoes, and sticky sheep tails with sugar.

Sweet and salty

The salty and sweet type is characterized by paying equal attention to salty and sweet, and it is also fresh and fragrant.

Seasoning formula

Mostly used in hot dishes, it is made of Sichuan salt, sugar, pepper and cooking wine. According to the flavor of different dishes, ginger, onion, pepper, rock sugar, sugar color, spiced powder, fermented glutinous rice juice and chicken oil can be added as appropriate.

Practical dishes

Braised pork with pork ribs

meat stewed with soy sauce and strained before serving

The dishes made by halogen method have palatable taste, rich taste and pleasant aroma.

Seasoning formula

The raw materials are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, galangal, ginger, onion, soy sauce, soy sauce and crystal sugar.

Practical dishes

Braised chicken feet, braised chicken wings, braised duck neck, braised eggs, etc.

Litchi flavor

The name of litchi flavor comes from its taste like litchi, which is sweet and sour.

Seasoning formula

It is made from Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate and cooking wine, and cooked with the pungent smell of ginger, onion and garlic.

Practical dishes

Fried pork slices

Soy sauce flavor

The flavor characteristics of fermented soybean juice are rich aroma and salty taste.

Seasoning formula

Douchi, monosodium glutamate, broth, refined salt and so on.

Practical dishes

Braised ribs with black bean sauce, dried black bean chicken with onion, braised black bean and yellow croaker, etc.