Sichuan cuisine, one of the eight major cuisines in China, began to take shape in the late Qin and early Han dynasties. It developed rapidly in the Tang and Song Dynasties and became famous in the Ming and Qing Dynasties. Today, Sichuan restaurants are all over the world. Authentic Sichuan cuisine is represented by Sichuan Chengdu and Chongqing cuisine. Pay attention to material selection, specifications and color separation? a href = '/s/gsu/' target = ' _ blank ' class = ' infotextkey ' & gt。 I am afraid I will have a good time, but I am afraid I will have a good time. A href = '/China-food/ Cai Xi/chuancai/'target =' _ blank' class =' infotextkey' > Sichuan cuisine has a unique flavor and enjoys the reputation of "one dish is blindly tasted, and all kinds of dishes are delicious". Cooking methods are good at roasting, roasting, dry frying and steaming. Sichuan cuisine is good at comprehensive taste and strong juice. On the basis of salty, sweet, hemp, spicy and sour flavors, various seasonings are added to form various compound flavors, such as home-cooked flavor, salty flavor, fish flavor and litchi flavor. Representative dishes are "boiled dried silk", "braised Monopterus albus", "strange chicken nuggets" and "Mapo tofu". Spicy shrimp 1, formation: Sichuan Woye thousands of miles away, rich in products, providing rich raw materials for Sichuan cuisine. 2. Features: (1) Pay attention to seasoning. First, condiments are complex and diverse, distinctive and pay attention to Sichuan flavor. Condiments are mostly pepper, pepper, pepper, fragrant grain, bean paste, onion, ginger, garlic and so on. Secondly, he is good at multi-level and incremental seasoning methods. Third, there are many flavors. (2) Cooking skills are good at frying, frying, dry burning and dry frying. In addition, Sichuan cuisine pays attention to the production and use of soup. 3. Representative dishes: There are many representative dishes of Sichuan cuisine, such as Fried shredded beef, boiled beef, kung pao chicken, Mapo tofu, fish with Chinese sauerkraut, etc. 4. Sichuan cuisine with compound flavor is salty and delicious. It is mainly made of Sichuan salt and monosodium glutamate, which highlights the umami flavor, salty with fresh taste and light taste. Such as fresh mushroom cabbage, white sauce carp, yellow-roasted shark's fin, fresh shredded chicken, snowflake chicken, fresh meat slices and so on. Homely flavor. Is prepared from Sichuan salt, Pixian watercress, soy sauce, cooking wine, monosodium glutamate and pepper noodles. Characterized by salty and slightly spicy. Such as salt fried raw meat, home-made minced sea cucumber, home-made minced beef tendon, home-made tofu, etc. Spicy type. It is made from Sichuan salt, Shanxian douban, dried red pepper, pepper, dried Chili noodles, lobster sauce and soy sauce. It is characterized by its spicy and salty taste. Such as Mapo tofu, boiled beef, dry fried beef shreds, spicy beef shreds, etc. Spicy type. Is prepared from Sichuan salt, soy sauce, dried red pepper, pepper, ginger, garlic and onion. Characterized by spicy, mainly salty and fresh, slightly sweet and sour. For example, kung pao chicken, Kung Pao shrimp, Kung Pao scallops and spicy meat slices. Fish flavor type. It is made from Sichuan salt, soy sauce, sugar, vinegar, pickled pepper, ginger, onion and garlic. What are the characteristics? a href = '/chufang/DIY/tangbaocaipu/' target = ' _ blank ' class = ' infotextkey ' & gt。 What happened to the soup? A href = '/China-food/ Cai Xi/chuancai/'target =' _ blank' class =' infotextkey' > The unique fish flavor of Sichuan cuisine. Such as fish-flavored shredded pork, fish-flavored prawns, fish-flavored cakes before crossing the river, fish-flavored flowers before crossing the river, fish-flavored crispy chicken slices, fish-flavored preserved chicken slices, fish-flavored duck slices and so on. Ginger juice flavor type. Made from Sichuan salt, soy sauce, ginger, sesame oil and monosodium glutamate. It is characterized by salty and light taste and rich ginger juice. Such as diced chicken with ginger sauce, fresh fish with ginger sauce, shredded fish with ginger sauce, duck feet with ginger sauce, spinach with ginger sauce, etc. Hot and sour taste. Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil are used as seasoning. It is characterized by sour, spicy, salty and fresh, and rich vinegar flavor. Such as spicy chicken strips, spicy fish fillets and cucumber strips. Sweet and sour taste. Made from Sichuan salt, sugar, vinegar, pepper noodles and monosodium glutamate. It is characterized by salty, sweet and sour taste and strong sweetness and sourness. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, sweet and sour fish rolled across the river, sweet and sour scallops, sweet and sour crispy chicken, etc. Sweet and sour shredded green bamboo shoots, etc. Litchi flavor type. Sichuan salt, soy sauce, sugar, vinegar, pepper noodles and monosodium glutamate are mainly used as seasonings. Characterized by salty taste, slightly sweet and sour. For example, crispy rice, crispy sea cucumber, diced chicken with pickled peppers, and sliced litchi meat. Mustard is tasteless. It is made of Sichuan salt, soy sauce, vinegar, mustard, sesame oil and monosodium glutamate. Its characteristics are salty, fresh, sour and spicy. Such as mustard chicken breast, mustard scallop, etc. Sweet and fragrant. It is made of white sugar, rock sugar, brown sugar, sesame and various fruit raw materials. It is characterized by sweetness. Such as snowflake peach paste, rock sugar, sweet potato, lotus root with ice juice, longan and so on. Zanthoxylum bungeanum hemp flavor type. It is mainly made of Sichuan salt, soy sauce, monosodium glutamate, pepper, onion leaves and sesame oil. It is characterized by salty and hemp flavor, as well as strong onion flavor. Generally, they are cold dishes, such as sliced chicken with pepper, duck feet with pepper, fish fillets with pepper, etc. Weird taste types. It is mainly prepared from soy sauce, sugar, vinegar, red pepper, Chili noodles, sesame paste, cooked sesame seeds, monosodium glutamate, Chili noodles, ginger, onion, garlic and sesame oil. It is characterized by both flavor and long spicy taste. Usually cold dishes, such as shredded chicken, sliced duck, fish, shrimp and bamboo shoots. 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