Sichuan cuisine has existed since ancient times? One dish, one grid, one hundred dishes and one hundred flavors? The 24 flavors are spicy, salty, sweet, sour and spicy, and rich in sesame sauce. Like its name, the 24 flavors of Chuancai really have 24 unique flavors. ? Food in Guangdong, taste in Sichuan? This sentence is not nonsense. Sichuan cuisine is really successful in seasoning. When it comes to Sichuan cuisine, people are always full of praise and are often praised by it. Taste? Dumped. The taste of Sichuan food is not only spicy, but also spicy. Seven flavors? Sweet, sour, hemp, spicy, bitter, fragrant and salty. Bazi? Dry-roasted, sour, spicy, fish-flavored, dry-stir-fried, peculiar smell, pepper and sesame, and red oil. What are the 24 flavors of Sichuan cuisine? Seven flavors and eight flavors? Free reconciliation. At present, among the eight major cuisines, Sichuan cuisine is the one with the richest flavor. The 24 flavors commonly used in Sichuan cuisine are different from each other and have their own characteristics. Below I will briefly introduce spicy taste, fish flavor and my personal favorite flavor of sesame sauce:

One of the 24 flavors of Sichuan cuisine: Spicy Spicy Flavor is a combination of spicy pepper and traditional spicy flavor of Sichuan cuisine. Its biggest feature is that it is spicy, thick, salty and fragrant. The main spicy dishes in Sichuan cuisine are boiled beef, mapo tofu, spicy crayfish, boiled fish and so on. Spicy type is mainly made of pepper, pepper, Sichuan salt and cooking wine. The use of pepper and pepper varies from dish to dish. Some will use Pixian watercress, some will use pepper granules, and some will use pepper noodles. These seasonings will be selected according to different ingredients and dishes.

One of the 24 flavor types of Sichuan cuisine: fish flavor is also the most common one among the 24 flavor types of Sichuan cuisine. The fish flavor type is characterized by salty, sweet, sour and spicy taste, with strong ginger, onion and garlic flavor and bright red color, which is a unique special flavor type in Sichuan cuisine. Cooking fish-flavored dishes usually uses garlic slices or garlic granules, and then stir-fry them with pickled peppers, scallions and ginger slices in oil, then add the main ingredients to stir-fry, and then add the juice prepared with soy sauce, vinegar, white sugar, cooking wine, chicken essence, refined salt and water bean powder into the pot to thicken them, and then they can be served as dishes. Only in this way can the most authentic fish flavor be obtained. And our favorite fish-flavored shredded pork is the representative cuisine of fish-flavored dishes.

One of the 24 flavors of Sichuan cuisine: sesame sauce flavor? The flavor of sesame sauce is my personal favorite. The flavor of sesame sauce is generally used in making cold dishes, mainly made of sesame sauce, sesame oil, Sichuan salt, monosodium glutamate and concentrated chicken juice, and soy sauce or red oil is also added to a few dishes as appropriate. During the preparation, sesame sauce needs to be dispersed with sesame oil, so that the fragrance of sesame sauce and sesame oil can be blended together, and then blended with salt, monosodium glutamate and thick chicken juice to form this sesame sauce-flavored dish, which is salty, fresh and mellow. The representative flavor of sesame sauce is Sichuan cuisine, such as phoenix tail with sesame sauce and fish belly with sesame sauce.