In my memory, after being scolded by the teacher at the same table, I ordered a hot and sour powder in the small street behind the school, and my emotions flowed out in sweat. And when the people I love passed away, but I couldn't stay with them, I was torn by a bowl of familiar smell in silence. According to historical records, there was a fried pig in Yufang Zhu Miscellaneous Department in the Ming Dynasty, which said that the cooked meat was finely cut, fried in hot oil, and then added with soju, pepper and soy sauce, so it also proved that the cooked meat was recorded and still famous today. Slice the pork belly, slice the ginger and garlic, cut the onion into the shape of horse ears for later use, and put all the garlic seedlings into the plate according to the shape of horse ears. The charm of Sichuan cuisine lies in its popularity. Most Sichuan cuisine recipes come from ordinary families. Its ingredients are easy to obtain, simple and cheap. At the same time, it can evolve with the constant changes of people's lives.

In fact, Sichuan cuisine is also sour and sweet, such as sweet and sour pork ribs and sweet and sour fish, fish-flavored shredded pork and so on. It is also an appetizer and dinner; In addition, there are sweet dishes such as sweet boiled white, cherry meat and three-in-one mud. These dishes are sweet, but not greasy at all. My mouth watered as I wrote. Sichuan cuisine is mainly spicy, and it is usually more affordable in both taste and cost performance. Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Seasoning methods include dry roasting, fishy smell, strange smell, pepper, sesame, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors. If we can make use of the changes of primary and secondary flavors, shades, quantities and blending, and properly select materials, cut and cook, we can get all kinds of delicious foods with good color, flavor and unique flavor.

Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks.