In the theoretical system of modern Sichuan cuisine, there are three schools of Sichuan cuisine: Shanghe Gang, Xiaohe Gang and Xiahe Gang. Many people have never heard of this expression, because it has another name: Rong Pai Sichuan cuisine, salt-banged cuisine and Jianghu cuisine. Compared with the latter two, people know less about Rong Pai Sichuan cuisine. Focusing on Chengdu and Leshan in western Sichuan, the recipes are mostly traditional Sichuan dishes that have been circulating for a long time. It emphasizes the precision and accuracy of materials and strictly follows the traditional classic recipes. It has a mild taste and a lasting fragrance.
The facade of Rong Pai, boiled cabbage, is not spicy Sichuan food. The dishes are made of Chinese cabbage in the north, while the "boiled water" is made of chicken and duck ribs, seasoned with clear soup and minced chicken and pork, and repeatedly absorbs impurities until it is as thorough as boiled water. After the dishes are finished, they are fresh, elegant and rich in flavor, and become the fine products at the state banquet. In addition, Rong Pai representatives include Mapo Tofu, Sichuan Pork, and kung pao chicken, among which white oil tofu and mom's hoof flower are not spicy.
Xiaohebang Sichuan cuisine consists of Zigong salted vegetables, Neijiang sugar vegetables, Luzhou fresh vegetables and Yibin Sanjiang vegetables, among which Zigong in southern Sichuan is the most famous salted vegetables. Zigong salt gang cuisine is divided into three branches: salt merchant cuisine, salt industry cuisine and guild hall cuisine, which originated in the Eastern Han Dynasty. Zigong is the producing area of Sichuan well salt. A large number of salt merchants gather here to sell salt for profit, and the rich people gather here, naturally producing many exotic dishes, which are called "salt-assisted dishes".
The so-called singularity is rare today. For example, boiled meat, boiled fish and other famous dishes are called "bubble frogs". Now the dishes handed down are no longer spicy, and "light soup autumn fish" is a very precious and delicious one. But in the strange aspect, perhaps no one can compare with the "pig blood bubble". After the live pigs are tied, their mouths are pried open and poured into hot glutinous rice porridge, they immediately cut open their stomachs, take out the scalded blood bubbles in their mouths, esophagus and stomach, and fry them with seasoning.
Xiahebang Sichuan cuisine is a special dish represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. Chongqing is surrounded by mountains and rivers with convenient transportation and crowded people. Therefore, the characteristics of Chongqing cuisine are that it can absorb the strengths of various places, dare to innovate and adapt to the needs of different customers. Many dishes are not spicy. Chongqing Chongqing cuisine standard system is the second local cuisine standard system in China that has been put on record by the National Standards Committee after Shandong Shandong cuisine standard system.
As early as the early years of the Republic of China, restaurants such as Tao were able to hold high-level sea cucumber banquets, and Liuchun Pavilion and Jiuhua Garden were able to offer more than 200 large-scale barbecue seats, shark fin seats and Manchu banquets. Cordyceps duck, shell hen, dictyophora eggs, roast suckling pig, Chongqing first. Low-end restaurants serving steamed pork, boiled pork, roasted fat sausage and bean curd are also dotted with diners, and guests, whether spicy or not, can feast their eyes here.