Factions of Sichuan cuisine
Shanghe Gang (Rongpai, mainly Chengdu and Leshan cuisine); Its characteristics are snacks, people-oriented, relatively light and traditional dishes.
Xia Hebang (Chongqing School; Mainly Chongqing and Dazhou cuisine); Characterized by home cooking, close to the people; More spicy; More innovation
Xiaohe gang (salt gang dish; Mainly in Zigong and Neijiang); Its characteristics are atmospheric, weird and high-end (because of salt merchants).
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, peculiar smell, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes blindly".
He is good at frying, sliding, frying, frying, frying, boiling and simmering in cooking methods. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. Sichuan cuisine Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong flavor, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. Seasoning methods include dry roasting, fishy smell, peculiar smell, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes blindly".
He is good at frying, sliding, frying, frying, frying, boiling and simmering in cooking methods. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship.
The basic taste types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if we can use primary and secondary, depth and dosage, select materials, cut materials and cook properly, we can make various delicious dishes with unique flavor. There are more than 20 kinds of compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, spiced flavor, bad flavor and sugar flavor. [Edit this paragraph] Sichuan cuisine is mainly composed of four parts: senior banquet dishes, ordinary banquet dishes, popular leisure dishes and home-cooked dishes. The four major cuisines not only have their own styles and characteristics, but also penetrate and cooperate with each other to form a complete system, which has extensive adaptability to all walks of life and even foreign countries.
Sichuan cuisine
Sichuan cuisine pays attention to its rich variety and delicious taste, so it is loved and respected by people, which is inseparable from its exquisite cooking technology, fine production technology and strict operation requirements. Sichuan cuisine has four characteristics: first, careful selection of materials, second, meticulous knife work, third, reasonable collocation, and fourth, fine cooking. It is unique in "speculation". Most of its dishes are fried, which is characterized by short time, urgent cooking, less juice and fresh taste, which meets the requirements of nutrition and hygiene. The production of dishes seems simple, but in fact it contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of working people.
Sichuan cuisine has a long history and strong local flavor. With rich varieties, varied tastes and strong adaptability, it enjoys the reputation of "one dish is unique and all kinds of dishes are delicious". With its delicious taste and unique style, it has won the favor of people at home and abroad, and many people have issued the admiration of "food in China, taste in Sichuan"
Sichuan cuisine pie
Sichuan cuisine is mainly divided into two categories: Rong School and Chongqing School. Rong Pai Sichuan cuisine emphasizes the fine and accurate selection of ingredients and strictly follows the traditional classic recipes; Chongqing-style Sichuan cuisine is mainly based on bold materials, not limited to ingredients, and updated techniques.
It is generally believed that Rong Pai Sichuan cuisine is a traditional Sichuan cuisine and Chongqing Sichuan cuisine is a new one.
Taking Sichuan-style pork as an example, the ingredients in Rong Pai's practice must be third-line pork (the upper part of pork belly), mung bean sprouts, Pixian bean paste and sweet noodle sauce, all of which are indispensable; Otherwise, all kinds of pork with skin can be used, green garlic seedlings can also be replaced by other vegetables, and sweet noodle sauce can be replaced by sucrose. The specific stewing methods of the two factions are basically similar. The difference is that Rong Pai follows the tradition, and Chongqing School brings forth the old and brings forth the new (though not necessarily better than the traditional practice).
Rong Pai
Rong Pai Sichuan cuisine is exquisite and delicate, mostly traditional Sichuan cuisine with a long history.
Rong Pai Sichuan cuisine pays attention to the fine and accurate selection of ingredients, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. It is usually suggestive.
Famous dishes: Mapo Tofu, Sichuan-style pork, kung pao chicken, salted pork, steamed pork, husband and wife's lung slices, ant on the tree, Deng Ying beef, white meat with garlic paste, Zhangcha duck, white oil tofu, shredded pork with fish flavor, spring tofu, fried pork, fried eel slices, Dongpo cuttlefish, steamed sauce ball, etc.
Yupai
Sichuan cuisine with Chongqing flavor is generous and rough, which is famous for its quick renovation, bold materials and not sticking to materials, commonly known as Jianghu cuisine. Most of them originated from citizens' family kitchens or roadside shops, and gradually spread among citizens. Chongqing-style Sichuan cuisine has been popular all over the country in recent years, and many Sichuan restaurants mainly focus on Chongqing-style Sichuan cuisine.
His representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly sweet), boiled meat slices and boiled fish series, chili spicy chicken series, chili snail and chili fat sausage series, dried spring chicken series, roast chicken, taro chicken and beer duck, pickled chicken series, pickled squid and pickled rabbit, dry pot ribs and pepper.
Spicy hot pot (or hairy belly hot pot, hot pot), which is popular at home and abroad, originated in Chongqing. Because its connotation has gone beyond the scope of Sichuan cuisine, it is usually regarded as an independent diet system, not a part of Sichuan cuisine.
[2] Snacks from all over Sichuan are usually considered as an integral part of Sichuan cuisine. There are mainly Dandan Noodles, North Sichuan bean jelly, spicy noodles, hot and sour noodles, Yeerba, hot and sour tofu, and Lai Tangyuan, Long wonton soup, Zhong jiaozi and Wu wonton soup named after the founder's surname.
Sichuan cuisine is the representative dish.
Its representative dishes are: kung pao chicken, dry-roasted fish, Sichuan-style pork, Mapo tofu, husband and wife lung slices, Zhangcha duck, stir-fried shredded beef, strange chicken nuggets, Deng Ying beef, fish-flavored shredded pork, boiled beef and so on. Sensitize the mainland,