While retaining the essence of Sichuan cuisine, the new Sichuan cuisine combines the characteristics of major cuisines and makes improvements and innovations. Learn from the cooking techniques of other cuisines, such as Cantonese cuisine, and combine the way of loading Huaiyang cuisine or western food to create a healthy and fashionable new Sichuan cuisine. Sichuan cuisine and new Sichuan cuisine are an inclusive and inclusive relationship.

Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China and one of the eight major cuisines in China. The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three major schools of Sichuan cuisine, is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and is standardized and completely expressed as follows: Shanghebang Sichuan cuisine represented by Chengdu official cuisine and Leshan Jiazhou cuisine in western Sichuan; Xiaohebang Sichuan cuisine, which features Zigong salt dishes, Neijiang sugar dishes, Luzhou fresh vegetables and Yibin Sanjiang dishes, is common in southern Sichuan, while Xiahebang Sichuan cuisine, which features Chongqing Jianghu dishes, is typical in eastern Sichuan. Together, they constitute the three local flavor schools of Sichuan cuisine and represent the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is integrated into the road of innovation. New Sichuan cuisine retains the essence of Sichuan cuisine and combines the characteristics of major cuisines for improvement and innovation. Learn from the cooking techniques of other cuisines, such as Cantonese cuisine, and combine the way of loading Huaiyang cuisine or western food to create a healthy and fashionable new Sichuan cuisine. The innovation of ingredients and seasonings is a major feature of new Sichuan cuisine. New Sichuan cuisine uses fresh ingredients such as sea cucumber and abalone, with high-grade seasonings such as chicken juice, chicken powder and spicy fresh dew to create a fashionable new Sichuan cuisine with unique taste and balanced nutrition. Sichuan food is healthy and fresh. The new school of Sichuan cuisine emphasizes compound healthy flavor, and displays fragrance, freshness, spicy and hemp together, so that diners can taste the compound flavor and set off the original flavor of the ingredients. In the choice of raw materials, fresh green peppers or red peppers are widely used in new Sichuan cuisine to prepare a brand-new delicious and spicy taste. The quality of seasoning directly affects the taste of dishes. When the new Sichuan cuisine is matched with seasonings, it will use brand-new seasonings represented by Le Jia Spicy Fresh Dew, and reduce the use of dried peppers, dried peppers and sauces while maintaining the unique flavor of Sichuan cuisine. Le Jia Spicy Fresh Dew can help chefs add fresh and spicy flavor to dishes, neutralize the bottom taste of different ingredients, create a rich sense of hierarchy, and meet health needs, so it is a good helper for chefs.