Sichuan cuisine is popular in Bashu, mainly spicy, and the combination of sweet, sour, hemp and salty has formed a unique "compound taste" of Sichuan cuisine. Many people think that Sichuan food is attractive because of its spicy flavor, but it is not. Fish-flavored shredded pork is sweet and sour, followed by spicy; Hairy blood is spicy, not dry, and more fragrant. "Spicy" has become an unattainable main taste in Sichuan cuisine banquets, and red soup symbolizes a prosperous life and a happy marriage.

First of all, "comfortable" is called "Bashi" in Sichuan dialect, which means carefree, but the scenes most used by Sichuanese are eating, eating noodles, eating spicy hot pot and eating kimchi. When they return home comfortably, the word "Bashi" can best reflect the extreme satisfaction that food brings to human beings. Sichuan has picturesque scenery and unique mountain scenery, which breeds perseverance and enthusiasm. Sichuanese eat elegantly. In the banquet menu of Sichuan cuisine, the proportion of spicy food is not large, sweet and sour. No matter what taste you have, you can find yourself in a table of Sichuan food.

Secondly, Sichuan banquet pays attention to four cold dishes and twelve hot dishes, and four cold dishes are used for chatting; Twelve hot dishes filed in, and the banquet officially began. At a formal Sichuan banquet, spicy food is not the only thing, because in the eyes of Sichuanese, spicy food is the most intriguing role and the source of people's desire to stop. As the absolute protagonist of spicy series, boiled fish is definitely an indispensable dish at the wedding banquet.

Thirdly, authentic boiled fish has exquisite materials and strict details; Carefully select 3 kg of grass carp, wash and slice them, put them into the pot evenly after Jiang Shui removes fishy smell, put rape, bean sprouts and water spinach under them, and a bowl of hot oil rolls in. The fish fillets roll wildly with the oil flowers, and the pepper is fragrant in an instant. In order to let more people enjoy this famous Sichuan dish, boiled fish will not put too much pepper at today's party, and its spicy taste is relatively dull.

The last four cold dishes are: northern Sichuan bean jelly, bangbangji, sweet-skinned duck and saliva chicken. Except sweet-skinned duck, the other three dishes have gained a good reputation all over the country and become representatives of Sichuan cuisine everywhere. The sweet-skinned duck also has a loyal companion, that is, the "boiled cabbage" that used to be like a state banquet! Boiled cabbage is a classic dish of Sichuan cuisine. The soup is so clear and delicious that people can't stop drinking it. This dish is undoubtedly a pearl in the "spicy" Sichuan banquet. At present, only high-standard banquets can have boiled cabbage.