Sichuan cuisine is divided into Shanghe Gang centered on Chengdu and Leshan in western Sichuan, Xiaohe Gang represented by Zigong, Neijiang, Luzhou and Yibin in southern Sichuan, and Xiahe Gang centered on Chongqing, Wanzhou and Dazhou in eastern Sichuan.
The flavor of Sichuan cuisine includes the characteristics of local dishes such as Chengdu, Chongqing, Leshan, Zigong, Luzhou, Yibin, Nanchong, etc. The main feature is the variety of flavors, that is, the use of compound flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. With different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fishy smell and strange taste are produced, all of which are thick and mellow, with the special flavor of "one dish in a row" and "all kinds of dishes are delicious". There are thirty-eight cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying.
In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil).
Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks.
Enjoy the international reputation of "food in China, taste in Sichuan"; Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, liao ribs, exotic chicken, kung pao chicken, spiced braised pork ribs, steamed beef with flour, Mapo tofu, beef with hairy belly hotpot, dried shredded beef, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup, etc. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork, Dongpo elbow, boiled cabbage and so on.
There are compound flavors such as dry-roasted, fishy, strange, pepper, sesame, red oil, ginger juice, sweet and sour, litchi, lobster sauce, kimchi, garlic paste, etc., which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish with one style and all kinds of dishes". [9]
Cooking method
Good at frying, sliding, frying, exploding, frying, boiling, simmering, etc. In particular, small frying, stir-frying, dry stir-frying and dry burning have their own unique features. From the "three steamed and nine buckled" banquet to the popular light meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. Sichuan cuisine pays attention to Sichuan cuisine with rich varieties and delicious tastes, so it is loved and respected by people, which is inseparable from its exquisite cooking technology, fine production technology and strict operation requirements.