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. 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
Chongqing-style Sichuan cuisine is generous and rough, which is famous for its fast 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.