As one of the four major cuisines in China, Sichuan cuisine is famous for its unique spicy taste and rich cooking skills. The raw materials are mainly Sichuan delicacies, aquatic products, fruits and vegetables. Sichuan sugar, pepper, pepper, watercress and fermented bean curd are the main auxiliary materials. There are 40 cooking techniques in Sichuan cuisine, such as stir-frying, deep-frying, dipping in oil and crisp-frying. The aroma type is characterized by spicy, fishy and strange.

classify

Under the new normal, the reconstruction of the theoretical system of modern Sichuan cuisine, including the division of the three schools of Sichuan cuisine, is based on the established conclusions of the upper gang, the small gang and the lower gang. Standardized and complete expression: Shanghebang Sichuan cuisine, namely Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan, is characterized by peace with the people, rich seasoning, relatively light taste and more traditional dishes.

Xiaohebang Sichuan cuisine is a kind of salt-bang cuisine centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. It is characterized by strong, heavy and thick taste. Xiahebang Sichuan cuisine is represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine. Together, they constitute the three local flavor schools of Sichuan cuisine and represent the highest artistic level of Sichuan cuisine development.

Shanghebang

Shanghebang Sichuan cuisine is centered on Chengdu official cuisine and Leshan cuisine. It is characterized by peace and closeness to the people, rich materials and relatively light taste, and is good at seasoning with douban and sugar. It is the most popular Sichuan cuisine. Shanghebang Sichuan cuisine emphasizes the accuracy of materials, strictly follows the traditional classic recipes, has a mild taste and a long fragrance, and at the same time condenses the court dishes in Sichuan cuisine.

High-level official dishes, such as luxury dishes, usually have many allusions about their origins. Exquisite and delicate, mostly traditional Sichuan cuisine that has been circulating for a long time. In the past, they were always used as official dishes in the yamen of Sichuan governors and generals.

The famous chef Huang's original high-grade clear soup dish in the imperial dining hall of Qing Palace is often compared to the boiled cabbage with the highest cooking skill, and it is the ultimate dish of Chengdu Sichuan cuisine in Dengfeng. Laochengdufu cuisine is also the representative of Sichuan cuisine. "Imperial Healthy Cuisine" represented by "one dish, one style, various dishes" is represented by oranges, cordyceps ducks, braised pork, Liu Gong duck fish and so on.

Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, Qingchengshan stewed chicken with ginkgo, husband and wife's lung slices, tree ants, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white and boiled white, fish-flavored series shredded pork, eggplant, loach series stone pot, loach, salt-fried meat and dried eel.

Dongpo Cuttlefish, Steamed Sauce Buns, Stubby Beef, Xiba Tofu, Konjac Series Snow Konjac, Konjac Roast Duck, Jianyang Mutton Soup, Ya 'an Yayu Banquet, etc. The way to eat the Shanghebang hot pot is a string, and the griddle has a pot of chicken. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from that in Leshan, Chengdu.