Under the new normal, the reconstruction of the theoretical system of modern Sichuan cuisine, including the division of the three schools of Sichuan cuisine, is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang. The standardized and complete expression is as follows: Shanghebang Sichuan cuisine, namely Rongpai Sichuan cuisine with Chengdu and Leshan in western Sichuan as the center, is characterized by peace with the people, rich seasoning, relatively light taste and many traditional dishes;
Xiaohebang Sichuan cuisine in Sichuan cuisine is the salt-help cuisine centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. It is characterized by its thick, heavy and rich flavor. Xiahebang Sichuan cuisine is represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. The three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.
Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies and seafood. Its characteristic is that the red flavor pays attention to hemp, spicy, fresh and fragrant; White tastes are varied, including sweet, halogen and strange tastes.
Representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, chili pepper diced chicken, Mapo tofu, Sichuan style pork, Dongpo elbow and Dongpo pork, etc. Other classic dishes include: great chicken, chicken feet with pickled peppers, Dengying beef, liao ribs, saliva chicken, shredded hot and sour potatoes, chilli shrimp, fried beef with pepper, Sichuan hot pot, spicy perfume fish, etc.
The more common ones are: fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, and husband-and-wife lung slices.