Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine culture, it is inevitable to think of Sichuan cuisine. Kung pao chicken, a famous traditional dish at home and abroad, is famous for its kung pao chicken in Sichuan cuisine culture. Husband and wife lung slice is a famous Sichuan dish, which is usually made of cow scalp, heart, tongue, tripe and beef. It is not only fine in production, beautiful in color, tender and delicious, spicy and fragrant, but also suitable for most people's tastes. This is a very delicious food.
In the 1940s, there was a butcher named Wang Xing at ciqikou ancient town Water Terminal in Shapingba, who sold leftover meat scraps at a low price every day. Wang's daughter-in-law, Zhang, felt very embarrassed and put a stall of chop suey soup on the street. Zhang directly put fresh pig blood in the chop suey soup and found that the blood was tender and delicious.
The taste of Sichuan cuisine
Anyone who really understands Sichuan cuisine knows that the taste of Sichuan cuisine is not limited to the well-known spicy taste. Sichuan cuisine has seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-roasted, sour, spicy, fish-flavored, dry-fried, peculiar smell, pepper and hemp, and red oil), which leads to a variety of flavors, ranking first among major cuisines.
There are 24 flavors of Sichuan cuisine, which is the richest among the eight major cuisines in China. There are 24 flavors commonly used in Sichuan cuisine, each with its own characteristics. Aroma type refers to a kind of fragrance which is made up of several condiments and has their own essential characteristics. Sichuanese combine with Sichuan cuisine with varied styles, blending various flavors, thus giving birth to endless thousands of flavors, of which 24 are the most basic, which are the 24 flavor types of Sichuan cuisine.
Reference to the above content: Baidu Encyclopedia-Sichuan