Sichuan cuisine has a variety of tastes and a good reputation of one dish and one style. It can be said that any vegetarian dish can be used as a cold dish. As long as you master all the flavors of Sichuan cuisine, you can cook it. (for example, fish-flavored, you can make fish-flavored eggplant, fried fish-flavored shredded pork, fish-flavored shrimp and so on. Spicy: spicy beef, spicy bean essence, spicy crayfish, etc. .................) Commonly used Sichuan-style cold dishes include red oil flavor, fish flavor, sesame sauce and so on. And so on ... Sichuan-style hot dishes: fish flavor, home-cooked flavor, douban flavor, spicy flavor, spicy flavor, sweet and sour flavor, ginger juice flavor, hot and sour flavor, garlic paste flavor, tomato juice flavor, litchi flavor, salty flavor, sauce flavor, salt and pepper flavor, and so on. ..
Sichuan food tastes like a container for vegetables. Just choose a container (essence) suitable for the prepared raw materials and put it in this container. If you want to write down the cold vegetarian dishes of Sichuan cuisine one by one, it's not too late tonight.
Simplify the complicated process and make it easier for everyone to learn. (I wonder if I can help you)
Type so many words to give points!