First of all, I often eat Sichuan food. And whether you eat out or cook at home, you actually eat a lot of Sichuan food. Give a simple example, Mapo tofu, fish-flavored shredded pork, Dongpo elbow, Sichuan food and so on. These dishes are easy to make and can be copied in all restaurants and family kitchens. And unlike many people's traditional impression, Sichuan food is not spicy, but cabbage.

First, the division of Sichuan cuisine.

Generally speaking, there are three kinds of Sichuan food. They are Shanghe Gang, Xiaohe Gang and Xiahe Gang. Among them, Shanghe Gang is the largest, and it used to serve the government and the imperial court. Shanghebang Sichuan cuisine is mainly light, and the most representative dish is boiled cabbage. Xiaohegang's taste is mainly spicy, and the most famous ones are boiled and cold pot. For example, cold pot fish and boiled meat slices can all be regarded as Sichuan food of Xiaohe Gang. Finally, the Xia He Gang, a hodgepodge, was formed in modern times. Due to specific historical reasons, Sichuan chefs had many exchanges with other chefs, and then they gradually merged. We often eat hot and sour powder, pepper fat sausage, old hemp wonton soup and chicken feet with pickled peppers, all of which are classic dishes of Xiahe Gang.

Second, classic Sichuan cuisine.

Shanghebang Sichuan cuisine just mentioned a boiled cabbage. In fact, in addition to boiled cabbage, Mapo tofu, kung pao chicken, husband and wife lung slices and ants on the tree are also the dishes of Shanghe Gang. Boiled cabbage is widely known because of its high nutritional value and outstanding technology, and it has entered the stage of state banquet. Xiaohebang's dishes are grounded, such as cold pot rabbits, boiled fish and boiled meat. Anyway, when I was working in Sichuan, my favorite food was the cold pot rabbit, and I firmly believed that "no rabbit can walk out of Sichuan alive." Xiaohegang has a lot of snacks, which once made me linger and gained 3 pounds.

Third, Sichuan cuisine goes to the whole country.

Before going to work in Sichuan, I talked to a friend in Sichuan about a question: Why are there Sichuan restaurants all over the country? The conclusion of the discussion on the wine table is divided into three aspects. The first aspect: Sichuan cuisine and cabbage are all kinds of flavors, which can basically meet everyone's requirements for food taste, especially hot pot, which is deeply loved by the people of the whole country. So that there is a saying: "There is no trouble that a hot pot can't solve. If there is, it will be two meals. " The second aspect is that Sichuan cuisine went out of Sichuan in the last century and settled in various places. Sichuan cuisine is delicious and has a wide audience, and it has been a great success all over the country at once. There is one last aspect. Sichuan cuisine itself is very strong and attractive to young people. Look at the young people around you. They all like to eat strong food.

If you just talk about food, Sichuan cuisine may only be comparable to other cuisines. But in terms of distribution skills, Sichuan cuisine is obviously better. A fish-flavored shredded pork and a double pepper sauce can eat at least two bowls of rice.