Second, the specific classification
1, spicy flavor type
There are spicy, red oil, spicy, hot and sour, pepper hemp, home-cooked flavor, litchi spicy flavor, fish flavor, dried tangerine peel flavor, strange flavor and so on. Among them, fish flavor, dried tangerine peel and strange taste are the unique flavor types of Sichuan cuisine, which is difficult to cook. Salty, sweet, sour, spicy, fresh and fragrant blend into one dish, and more than ten kinds of seasonings are in harmony and complement each other. Its dishes include shredded chicken with strange flavor, diced rabbit with strange flavor, shredded pork with fish flavor, shrimp with fish flavor, kidney with fish flavor, fried chicken with fish flavor, beef with dried tangerine peel, diced chicken with dried tangerine peel, Mapo tofu, boiled beef, kung pao chicken, preserved shellfish in the palace, Sichuan style pork, fried meat with salt, Taibai chicken and so on.
2, spicy type
There are garlic paste, ginger juice, mustard, sesame sauce, smoke, sauce, five flavors, bad flavor and so on. Representative dishes include tea duck, smoked ribs, phoenix tail with sesame sauce, spiced smoked fish, mutton fried in sauce, fish sticks with scallion oil, hot nest chicken with ginger sauce, wind meat, fragrant bad meat and so on.
3. Salty, fresh, sweet and sour tastes, including salty taste, soy sauce taste, tomato juice taste, mellow sweetness, litchi taste, sour sweetness and so on. This flavor is widely used, and there are many dishes, such as Yipin Gong Yan, roasted dried shark's fin, abalone in white sauce, lotus root fish maw, boiled cabbage, sliced hibiscus chicken, chicken bean curd, rice with crispy rice, fish maw with white oil, eight-treasure duck, dried salted duck, lotus root with honey sauce, walnut sauce and so on.