Sichuan cuisine is "one dish, one grid, one hundred dishes and one hundred flavors". The richness of Sichuan cuisine lies in its diverse tastes.

The first category is spicy flavor, including spicy flavor, red oil flavor, burnt flavor, sour and spicy flavor, pepper and hemp flavor, home-cooked flavor, litchi spicy flavor, fish flavor, dried tangerine peel flavor, strange flavor and so on.

The second category is spicy, including garlic paste flavor, ginger juice flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors, bad flavor and so on.

The third category is salty, fresh, sweet and sour taste, including salty taste, soy sauce taste, tomato juice taste, mellow and sweet taste, litchi taste, sweet and sour taste and so on.

Aroma type refers to a kind of fragrance which is made up of several condiments and has their own essential characteristics. Sichuanese combine with Sichuan cuisine with changeable styles, blending various flavors, thus giving birth to a variety of flavors, of which 24 are the most basic, which are the 24 flavor types of Sichuan cuisine.

Sichuan cuisine has 24 flavors, which is the richest among the eight major cuisines in China at present. These 24 kinds of flavors commonly used in Sichuan cuisine are different and have their own characteristics, which embody the essence of seasoning changes and constitute the unique style of Sichuan cuisine. The diversity of Sichuan cuisine makes it adaptable and can adapt to the tastes of different regions more flexibly and make corresponding changes.

1. Spicy type

The combination of spicy taste and traditional spicy taste of Sichuan cuisine constitutes a unique flavor, which is strong, salty and fragrant. Take boiled fish, which we often eat, for example. As we all know, the characteristic of Sichuan cuisine is spicy. Sichuan people are naturally spicy when cooking fish. Although "boiled fish" literally has no spicy word, it is a typical example of Sichuan fish eating spicy food and gets the essence of Sichuan food.

Spicy is the most powerful in Sichuan cuisine, ranging from boiled beef and mapo tofu in traditional Sichuan cuisine to boiled fish, spicy snails and spicy crayfish in new Sichuan cuisine. Spicy dishes are mainly made of pepper, pepper, Sichuan salt, monosodium glutamate and cooking wine. And the use of pepper and pepper varies from dish to dish. A good cook must be spicy but not firewood, spicy but not dry, spicy and fresh, spicy and fragrant, and spicy and endless.

Hemp, spicy, salty, fresh and spicy.

2. Hot and sour flavor

Hot and sour taste is one of the main flavors of Sichuan cuisine, second only to spicy taste. The hot and sour taste is not the protagonist of pepper, but the balance between the spicy taste of pepper and the spicy taste of ginger, and then blended with vinegar, pepper and monosodium glutamate to form a unique flavor with slightly spicy alkyd and strong salty taste. To make hot and sour dishes, we must control the salty taste as the basis, the sour taste as the main body, the spicy taste helps to improve the taste, and the materials are moderate.

Most of the hot dishes are eel vermicelli pot, spinach dumplings and beef tenderloin. Alkyd is slightly spicy, and some cold dishes such as hot and sour fern root powder are also hot and sour.

Alkyd is slightly spicy and salty.

3. Pickled pepper flavor type

In recent years, pickled pepper series has become a major landscape in new Sichuan cuisine. It takes the characteristics of pickled peppers to the extreme and is a model of cooking. Good pickled peppers will stimulate your appetite and make you want to stop.

Pickled pepper flavor is widely used in hot and cold dishes. Common cold dishes, such as ten-brocade sauerkraut jar and chicken feet with pickled peppers, are made by putting wild peppers, peppers, sugar and other ingredients into special jars to make fresh and mellow jars. Hot dishes in pickled pepper series, such as pickled bullfrog, pickled duck blood, pickled cuttlefish larvae, pickled crispy skin, pickled rabbit, etc., are mostly prepared with seasonings such as fermented glutinous rice juice and rock sugar, which has a unique flavor. Anhui group purchase

Pickled peppers are spicy and slightly sweet.

4. Odd taste type

Because of the combination of many flavors, each flavor is balanced and * * *, so the word "strange" is used to praise its delicacy. Odd flavor is mostly used for cold dishes. Is prepared from Sichuan salt, soy sauce, red oil, pepper noodles, sesame paste, sugar, vinegar, cooked sesame seeds, sesame oil and monosodium glutamate. Ginger rice, garlic rice and chopped green onion can also be added to form the characteristics of salt, sweetness, hemp, spicy, sour, fresh and fragrant.

When concocting a strange smell, so many different condiments are mixed together, we must pay attention to the appropriate proportion, so that the various flavors do not suppress each other and complement each other. Strange bean jelly is a masterpiece of Sichuan cuisine and tastes strange.

Salt, sweetness, hemp, spicy, sour, fresh and fragrant are equally important and harmonious.

5. Hot sauce type

Spicy dishes are spicy, salty and slightly sweet in aftertaste. Their spicy taste is produced by frying dried peppers in oil pan, making them into spicy shells, which will be affected if they are undercooked or overcooked. All spicy dishes are fried in a pot. Take the dry taste and spicy taste of their peppers, and roast them with fire to make fresh raw materials. This is a combination of extreme dryness and freshness, which has won the interest of hype.

Legend has it that kung pao chicken, who originated from Ding Baozhen, a famous minister in the late Qing Dynasty, fried dried peppers and peanuts into diced chicken, which formed this famous Sichuan dish with sweet, sour and spicy taste, and gave birth to many dishes called Kung Pao Tofu.

Spicy and salty, slightly sweet aftertaste.

6. Red oil flavor type

Whether there is a pot of spicy tunnel and spicy red pepper is the key to making cold dishes. To extract red oil, we must first stress the quality of pepper, and then stress the collocation of pepper varieties, so that it has the ruddy color of morning pepper, the spicy taste of two gold bars and the spicy taste of millet pepper, and the final extraction should be more delicate and ingenious. The red oil extracted in this way has bright eyes and fragrant nose. After import, the spicy taste will have a layered feeling.

The flavor of red oil is made by mixing this special red oil with soy sauce, sugar and monosodium glutamate, and adding vinegar, garlic paste or sesame oil locally. The spicy taste of red oil is lighter than that of spicy flavor, with kurei color, spicy but not dry, and mellow and long aroma. Red oil flavor is a big dish in cold dishes, such as husband and wife lung slices, roasted Chili preserved eggs, shredded radish mixed with white meat, and red apricot chicken.

Spicy but not dry, the fragrance is mellow and long.

7. Home-cooked flavor

This fragrance is named after "homely", which means "common at home". Its characteristics are salty and slightly spicy, and it is widely used in hot dishes because of the needs of dishes, or the aftertaste is slightly sweet or slightly vinegar-scented. Generally, Pixian watercress, Sichuan salt and soy sauce are the main raw materials for home cooking, and Yuanhong watercress or pickled red pepper, cooking wine, lobster sauce, sweet sauce and monosodium glutamate can also be added as appropriate.

Sichuan-style pork, as the first product in Sichuan cuisine, is a classic dish with a homely flavor, which is simple and simple. It makes people salivate, and the secret of appetizing, eating ecstasy and endless aftertaste lies in the word fine. The simpler, the more you should concentrate.

Salty and slightly spicy, or slightly sweet aftertaste, or slightly vinegar aftertaste.

8. Fish flavor types

Fish flavor is named after Sichuan's unique method of cooking fish and seasoning. To make fish coriander, garlic slices or garlic granules, pickled peppers, scallions and ginger slices should be fried in oil, then the main ingredients should be added for frying, and then the juice mixed with soy sauce, vinegar, white sugar, cooking wine, chicken essence, refined salt and water bean powder should be thickened in a pot and served.

Fish-flavored dishes taste salty, sweet, sour and spicy, and ginger, onion and garlic are rich in aroma. Fish-flavored shredded pork, one of the "four pillars" of traditional Sichuan cuisine, is an outstanding representative of fish-flavored dishes.

Salty, sweet, sour and spicy, with strong fragrance of ginger, onion and garlic.

9. Litchi flavor type

The name of litchi flavor comes from its taste like litchi, sweet and sour. It is made of Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate and cooking wine, and cooked with the pungent smell of ginger, onion and garlic. Mostly used for hot dishes. When preparing this essence, it must have enough salty taste, on this basis, it can show sour taste and sweet taste. Sugar is slightly less than vinegar. Pay attention to the moderate proportion of sweet and sour. Ginger, onion and garlic only take their pungent aroma, and the dosage should not be too heavy to avoid usurping the host's role.

Pan-fried pork slices are the representative of litchi flavor in traditional Sichuan cuisine, while vegetable root ribs are the best of litchi flavor in new Sichuan cuisine and the most essential part of cutting ribs. Learn from the practice of Cantonese cuisine, and add the spicy taste of green, red, uncle and onion to the sweet, sour, salty and fresh.

Sweet, sour and salty, tastes like litchi, sweet and sour.

10. salty type

The characteristics of salty taste make salty taste widely used in hot and cold dishes, usually made of Sichuan salt and monosodium glutamate. Due to the flavor needs of different dishes, it can also be made with soy sauce, sugar, sesame oil, ginger, salt and pepper. When preparing, we must pay attention to the moderate saltiness, highlight the umami taste, and strive to maintain the umami taste of vegetables as cooking raw materials. White sugar only plays a role in enhancing freshness, and the dosage must be controlled so as not to reveal sweetness. Sesame oil is only for fragrance, so the dosage must be controlled and not excessive.

Nestle Snack King takes fresh squid, shrimp, conch slices, cashew nuts and other raw materials, highlighting the original flavor of the raw materials, fresh and cool, and the dishes and colorful clouds are salty and fragrant when serving soup.

This tastes delicious, fresh and salty.

1 1. Sweet taste type

Sweet and fragrant, as the name implies, is characterized by sweetness and fragrance. It uses white sugar or rock sugar as the main seasoning, and can be supplemented by appropriate edible essence according to the flavor needs of different dishes, supplemented by candied fruits, cherries and other fruits such as honey roses, dried fruits such as juice and peach kernels. There are many ways to modulate sweetness, such as honey juice, sticky sugar, ice juice, sprinkling sugar and so on. No matter which method is used, the amount of sugar must be controlled. Eating too much will hurt.

Small tomatoes with honey juice are made by peeling cherry tomatoes, adding osmanthus flowers and soaking them in honey juice. It is sweet and delicious, and its mellow and graceful can complement each other with spicy and strong.

Pure and sweet, sweet and delicious, mellow and beautiful.

12. Smoke flavor type

Smoke flavor is mainly used to smoke dishes with meat as raw materials. Straw, cypress, tea fragrance, camphor leaves, peanut shells, chaff and sawdust are used as smoking materials. Using the flue gas produced by incomplete combustion, the raw materials pickled and flavored can absorb or attach a special flavor, which constitutes the unique flavor characteristics of salty, fresh and alcohol. Smoke aroma is widely used in hot and cold dishes, and different seasonings and smoking materials should be selected according to the needs of different dishes.

Dried bean curd bacon is made from the first-class pork belly (side belly or back buttocks), smoked with cypress branches, tea leaves, camphor leaves, peanut shells and other raw materials, and cooked with refined dried bean curd. It's delicious and fragrant.

The smell of smoke is outstanding, the smell is fragrant and delicious.

13. Pepper and hemp flavor type

Pepper hemp is the exclusive flavor of Sichuan cuisine, which is made from Sichuan salt, pepper, onion leaves, soy sauce, cold chicken soup, monosodium glutamate and sesame oil. The sesame flavor of pepper and the fragrance of shallots complement each other, which are fresh and spicy, and are mostly used in cold dishes, especially in summer. When preparing, you must choose high-quality pepper to reflect the flavor. Pepper granules should be chopped with a knife to combine the spicy and salty taste of pepper.

Sliced snail slices with pepper are the main ingredients, and rainbow meatballs also take the spicy taste of pepper, the fragrance of shallots and the salty taste of Sichuan salt. They are very good cold products, which are used as food and wine.

Pepper is spicy, salty and delicious.

14. Garlic flavor type

Garlic coriander is mainly made of garlic paste, red soy sauce, sesame oil, monosodium glutamate and red oil. On the basis of red oil flavor, garlic is reused, and the astringency and spicy taste are added with garlic to make the taste fluctuate. Garlic paste is mainly used for cold dishes, and shredded radish mixed with white meat is a famous sketch in Sichuan cuisine.

When cooking this kind of dishes, other seasonings must not be too heavy, otherwise the garlic flavor will be suppressed and the role of the host will be usurped, just the opposite of cooking. In addition, make cold dishes with garlic paste, and eat them now. After a long time, they will not only lose their fresh fragrance, but also make garlic paste have a pungent and unpleasant taste. So garlic vegetables can't stay overnight.

15. Five flavors

The so-called "five spices" is a traditional saying that food is cooked with several spices. Commonly used spices are Kaempferia Kaempferia, Illicium verum, Clove, Fennel, Glycyrrhiza uralensis Fisch, Amomum villosum, Nutmeg, Cinnamomum cassia, Amomum tsaoko, Pepper and so on. According to the demand of dishes, there are far more than five kinds.

Five flavors are characterized by strong fragrance and salty taste. Use the above seasonings, salt, cooking wine, ginger, onion, etc. Can be used for curing food, cooking or curing all kinds of hot and cold dishes, such as spiced beef. The spicy taste of natural spices can make dishes more fragrant and delicious in salty taste.

The aroma is salty and fresh, natural and spicy.

16. Sweet and sour taste

Sweet and sour taste is based on sugar and vinegar, supplemented by Sichuan salt, soy sauce, monosodium glutamate, ginger, onion and garlic. It is characterized by rich sweet and sour taste and salty aftertaste, and is also widely used in hot and cold dishes. Common dishes are sweet and sour pork ribs. When preparing, sugar and vinegar should be used on the basis of proper salty taste to highlight the sweet and sour taste.

The sweet and sour taste is similar to litchi, but the difference is that the proportion of sweet and sour is different. The taste of litchi is sour first and then sweet, and the acidity of sugar is sweet first and then sour. They have different styles.

Sweet and sour, with a slightly salty aftertaste.

17. Salty and sweet type

The salty and sweet type is characterized by paying equal attention to salty and sweet, and it tastes delicious. It is mainly used for hot dishes and is made of Sichuan salt, sugar, pepper and cooking wine. According to the flavor of different dishes, ginger, onion, pepper, rock sugar, sugar color, spiced powder, fermented glutinous rice juice and chicken oil can be added as appropriate. Two flavors, salty and sweet, can be emphasized when preparing, or salty is slightly heavier than sweet, or sweet is slightly heavier than Yu Xian.

Cherry meat, named after its color like cherry, is a traditional salty and sweet dish. Because sweetness can't inhibit the fishy smell of meat, salt should be used to enhance the fishy smell, freshness and sweetness.

Pay equal attention to salt and sweetness, and the fragrance is fragrant.

18. tangerine peel flavor type

Chenpi is fragrant, spicy and slightly sweet, which is the main feature of Chenpi flavor. Is prepared from dried tangerine peel, Sichuan salt, soy sauce, vinegar, prickly ash, dried chili festival, ginger, onion, white sugar, red oil, fermented glutinous rice juice, monosodium glutamate and sesame oil.

Dried tangerine peel flavor is mostly used for cold dishes, such as dried tangerine peel ribs. It uses the bitter taste of dried tangerine peel to match with pepper and pepper to produce a special compound flavor, thus forming this unique flavor. When processing, the amount of dried tangerine peel should not be excessive, which will bring a bitter aftertaste. White sugar and mash juice are only used to enhance the flavor, and the dosage should be slightly sweet. Caihong town

Chenpi is fragrant, spicy, thick and slightly sweet.

19. Maotai flavor type

The characteristics of maotai flavor are rich maotai flavor, salty and sweet, and it is mostly used for hot dishes. It is made of sweet sauce, Sichuan salt, soy sauce, monosodium glutamate and sesame oil. Due to different needs of dishes, white sugar or pepper noodles, ginger and onions can be added as appropriate. The texture, luster and taste of sweet sauce should be investigated when preparing, and the amount of other seasonings should be determined according to the special requirements of dish flavor.

Duck tongue in sauce is a typical sauce coriander, which is fried with sweet noodle sauce. The sauce is thick and delicious.

The sauce is rich, salty and sweet.

20. Ginger juice flavor type

Ginger juice is an ancient flavor, which is characterized by its mellow, salty and slightly spicy taste, and is widely used in hot and cold dishes. Ginger dishes are made of Sichuan salt, ginger juice, soy sauce, monosodium glutamate, vinegar and sesame oil. Ginger can stimulate appetite, and vinegar can help digestion and relieve greasy.

When making cold dishes such as red apricot chicken, ginger and vinegar should be reused on the basis of palatability to highlight the taste of ginger and vinegar; In the process of preparing hot dishes such as ginger chicken, Pixian watercress or Chili oil can be added according to the needs of different dishes, but the taste of ginger and vinegar is not affected.

Ginger is mellow, salty and slightly spicy.

2 1. Sesame sauce flavor type

Sesame sauce is mostly used for cold dishes, and it is made from sesame sauce, sesame oil, Sichuan salt, monosodium glutamate and concentrated chicken juice, and soy sauce or red oil is added to a few dishes. When making sesame sauce, sesame oil should be dispersed first, so that the fragrance of sesame sauce and sesame oil can be blended together, and then blended with Sichuan salt, monosodium glutamate and thick chicken juice, thus forming this sesame sauce flavor dish with fragrant, salty and mellow sesame sauce.

Traditional famous dishes such as phoenix tail with sesame sauce and fish belly with sesame sauce are the representatives of sesame sauce flavor dishes.

Salty and mellow, with a strong sesame sauce flavor.

22. Salt and pepper flavor type

The taste of salt and pepper is spicy and salty, and it is mostly used for hot dishes. It is made of Sichuan salt and pepper. When preparing, the salt should be fried dry, the wok should be extremely fine, the pepper should be fragrant, and the wok should be fine. Zanthoxylum bungeanum powder and salt are mixed in the ratio of 1:4. Now it has been used, so it should not be kept for a long time, so as to avoid its fragrance volatilization and affect the taste.

There are also many salt and pepper dishes, such as salt and pepper shrimp, salt and pepper eggplant cake and so on.

Spicy and salty,

23. Fragrant food flavor type

Fragrant grains are full-bodied, salty and sweet, and are widely used in hot and cold dishes. It is made of fragrant fermented grains juice or fermented grains, Sichuan salt, monosodium glutamate and sesame oil. According to the needs of different dishes, pepper or pepper, rock sugar, ginger and onion can be added as appropriate. When brewing, it is necessary to highlight the mellow aroma of fermented grains juice or fermented grains juice.

Its representative dishes, such as fragrant rotten meat, are fried meat slices and then fried with fragrant particles to make them salty and slightly sweet.

Salty and mellow, slightly sweet.

24. Mustard flavor type

Salty, fresh and sour, mustard is spicy, which is the characteristic of mustard taste. Cold dishes are mostly used in summer and autumn, and are made of Sichuan salt, vinegar, soy sauce, mustard, monosodium glutamate and sesame oil. When preparing, first wash the mustard with soup and seal it in a container so as not to be discouraged. Put it on the lid or by the fire and take it out when you use it. Use less soy sauce to avoid affecting the luster of dishes.

Mustard has three forms: oily, pasty and powdery, and can be made into mustard duck feet, mustard belly shreds and other dishes.

Salty and sour, mustard is spicy.