Sichuan food is very popular with everyone. Because Sichuan cuisine tastes spicy, it is especially popular with young people, so its characteristics are very distinctive, blending the essence of east, west, north and south. There are many traditional Sichuan dishes, which are fragrant and delicious. The nutrition of Sichuan cuisine is also very comprehensive, with excellent frying, frying, steaming and frying. Here is a detailed introduction to Sichuan cuisine recipes.

Sichuan cuisine, as one of the eight Chinese cuisines, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy use. With its 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 absorbing and innovating, and enjoys a good reputation at home and abroad. The faction of Sichuan cuisine, Shanghe Gang (Rong Pai, mainly Chengdu and Leshan cuisine); Its characteristics are snacks, people-oriented, relatively light and traditional dishes, Xiahe Gang (Chongqing School; Mainly Chongqing and Dazhou cuisine); Characterized by home cooking, close to the people; More spicy; More innovative Xiaohe Gang (salt gang dishes; Mainly in Zigong and Neijiang); It is characterized by its atmosphere and weirdness. High-end (due to salt merchants) Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong taste, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Seasoning methods include dry roasting, fishy smell, peculiar smell, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes blindly". He is good at frying, sliding, frying, frying, frying, boiling and simmering in cooking methods. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship.

Sichuan cuisine Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong taste, and the "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Seasoning methods include dry roasting, fishy smell, peculiar smell, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes blindly". He is good at frying, sliding, frying, frying, frying, boiling and simmering in cooking methods. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. 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.