Sichuan cuisine, as one of the four major Han cuisines in China, has a wide range of materials, varied seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for its spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Sichuan is located in the upper reaches of the Yangtze River, with mild climate, abundant rainfall, surrounded by mountains and rivers, rich in grain and oil, vegetables, fruits and vegetables all year round, complete varieties of livestock and poultry, mountain and hill specialties such as bears, deer, roe deer, tremella, cordyceps sinensis, bamboo shoots and other delicacies, and rivers and lakes also include Jiangtuan, Yayu and rock carp. Sichuan cuisine is mainly home-cooked, and its ingredients are mostly daily. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white flavor is still slightly spicy in salty and fresh.
Sichuan cuisine, namely Sichuan cuisine, is one of the four major cuisines of Han nationality in China, and it is also the most distinctive cuisine, the largest among the people, and also known as "People's Cuisine".
Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine uses more home-cooked ingredients, and banquets occasionally use delicacies and fresh rivers. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Known for its "taste", it has many kinds of flavors and is rich in variety, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Famous representative dishes are: fish-flavored shredded pork, Sichuan style pork, Mapo tofu, boiled fish, husband and wife lung slices and so on.
Pickled chicken feet
That is, Sichuan cuisine is divided into Shanghe Gang centered on Chengdu and Leshan in western Sichuan, Xiaohe Gang centered on Zigong and Yibin in southern Sichuan, Xiahe Gang centered on Chongqing in eastern Sichuan, Nanchong and Dazhou. The flavor of Sichuan cuisine includes the characteristics of Chengdu, Leshan, Neijiang, Zigong, Nanchong and other local dishes. 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 has always been a saying of "seven flavors" (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry burning, sour, spicy, fish-flavored, dry stir-fried, peculiar smell, 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, shredded pork with fish flavor, liao ribs, exotic chicken, kung pao chicken, spiced braised pork ribs, steamed beef with flour, Mapo tofu, beef with hairy belly hot pot, dried shredded beef, beef with lamp shadow, Dandan Noodles, Lai Tangyuan, dragon wonton soup, etc. The six famous dishes in Sichuan cuisine are: fish-flavored shredded pork, husband and wife lung slices, Dongpo elbow and so on.
Shanghebang
Shanghebang, the Rong school cuisine with Chengdu and Leshan as its core, is characterized by its peace, rich seasoning, relatively light taste and many traditional dishes. Rongpai Sichuan cuisine emphasizes precise and accurate materials, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it concentrates on high-end dishes such as Gongting cuisine and Gongguan cuisine in Sichuan cuisine, which is usually quite allusive. Exquisite and delicate, mostly traditional Sichuan cuisine, has always been the official dish of Sichuan Governor. The famous chef Huang Jinglin created a high-grade clear soup dish in the imperial dining room of the Qing Palace, which is often used as a metaphor for the "boiled cabbage" with the highest level of chef's cooking skill, which is the ultimate dish of Chengdu Sichuan cuisine in Dengfeng. Old Chengdu Mansion cuisine is also the representative of light and high-grade cuisine in Sichuan cuisine. The "Royal House Healthy Cuisine" with "one dish in one style and all kinds of dishes" represents dishes such as orange, cordyceps duck, braised pork in mash, Liu Gongya fish and so on.
Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, stewed chicken with ginkgo in Qingcheng Mountain, husband and wife's lung slices, ants climbing trees, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (sweet boiled white), fish-flavored series (shredded pork and eggplant), loach series (stone pot loach), etc. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from Leshan, Chengdu. In recent years, Shanghe Gang has created a new school of Sichuan cuisine with seafood ingredients and eastern seafood as raw materials, such as chilli crab, green pepper mackerel, pickled cuttlefish with Bian Shi vegetable root fragrance and pickled mandarin fish in half soup; Sichuan delicacies are the main delicacies in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, fish-flavored eggplant with pine mushrooms and duck wings with pine mushrooms.
Snacks from all over Sichuan are usually regarded as an important part of Sichuan cuisine. Sichuan snacks are mainly Shanghaibang snacks, with western sichuan bazi as the center. Bean jelly series (northern Sichuan bean jelly, sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour and pork intestines powder), pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.), bean flower series (spring bean flower, brown bean flower, beef bean flower, prickly heat bean flower, ice drunk bean flower and hot and sour bean flower). Three cannons, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbangbangji, Baiwei chicken, green pepper chicken, Jiuwei chicken, almsgiving chicken, husband and wife lung slices, Zhangcha duck, strange-flavored rabbit head, red star rabbit diced, dried tangerine peel rabbit diced, Lai Tangyuan named after the founder's surname, etc. Shanghebang is mild in taste, and the hot pots are mainly clear oil hot pot and suobian fish hot pot.