Sichuan recipes are an important part of China cooking culture, with a long history, which can be traced back to the Tang Dynasty. Sichuan cuisine was recorded in the food catalogue of the Tang Dynasty, and the recipes of the Ming Dynasty introduced the cooking methods and characteristics of Sichuan cuisine in detail. Sichuan cuisine is famous for its unique taste and flavor, and is known as "the first dish in the world".

Characteristics of Sichuan cuisine

The characteristics of Sichuan cuisine recipes are hemp, spicy, fresh and fragrant, and its spicy taste is one of the biggest characteristics of Sichuan cuisine. Sichuan cuisine commonly used spices are pepper, pepper, bean paste and so on. These seasonings can stimulate people's taste and make them eat one after another. At the same time, Sichuan cuisine also pays attention to the freshness and quality of ingredients to ensure the taste and nutritional value of dishes.

Classic dishes in Sichuan recipes

There are many classic dishes in the Sichuan cuisine menu, such as kung pao chicken, Mapo tofu, boiled fish and so on. Here are some classic dishes in the Sichuan cuisine menu.

Kung Pao Chicken?

Kung pao chicken is one of the classic dishes in Sichuan cuisine, and its preparation method is as follows:

1. Cut the chicken into cubes and marinate with salt, cooking wine and starch 10 minute.

2. Stir-fry dried peppers and peppers, and add onions, ginger and garlic.

3. Add the diced chicken and stir-fry until it changes color. Add bean paste, sugar, vinegar, soy sauce, cooking wine and water to boil.

4. Add chopped green onion and peanuts and stir well.

Spicy hot bean curd

Mapo tofu is also one of the classic dishes in Sichuan cuisine, and the production method is as follows:

1. Cut the tofu into small pieces and blanch it to remove the fishy smell.

2. Cut the beef into pieces and marinate with salt, cooking wine and starch for 10 minute.

3. Stir-fry dried peppers and peppers, and add onions, ginger and garlic.

4. Add minced beef and stir-fry until it changes color. Add bean paste, sugar, vinegar, soy sauce and water to boil.

5. Add tofu and chopped green onion and cook for 5 minutes. Add peanuts and pepper and stir well.

Chili oil fillets

Boiled fish is another classic dish in Sichuan cuisine, and its preparation method is as follows:

1. Slice the fresh fish and marinate with salt, cooking wine and starch 10 minutes.

2. Stir-fry dried peppers and peppers, and add onions, ginger and garlic.

3. Add bean paste, sugar, vinegar, soy sauce and water to boil.

4. Add fish fillets, bean sprouts and chopped green onion and cook for 5 minutes. Add pepper powder and coriander and stir well.