Followed by spicy flavor: garlic paste flavor, ginger juice flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors and bad flavor.
Finally, it is salty, fresh, sweet and sour: salty, soy sauce, tomato juice, mellow and sweet, litchi flavor, sour and sweet.
Characteristics of Sichuan cuisine
Sichuan cuisine has a wide range of materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. It is famous for its spicy seasoning, unique cooking methods and strong local flavor. It combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorption and innovation.
Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies. Its characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; There are various tastes, such as fish, home-cooked, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste.
Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu, Sichuan-style pork, chicken feet with pickled peppers, Deng Ying beef, saliva chicken, chilli shrimp, fried beef with pepper, Chongqing hot pot, chestnut roast chicken and spicy chicken.