Sichuan Cuisine is the first of my four cuisines, and it occupies an important place in my culinary history. It takes a wide range of ingredients and seasonings to change the flavors of the dishes, which are fresh, mellow, thick and strong, and is also known for making good use of spicy and spicy, and it is also known for its unique style of cooking with strong flavors and blending the characteristics of the Southeast, West, and Northwest, and it is known for its absorption of many different styles of food and its innovations. The color, aroma, taste, shape, both north and south taste, wide, thick known as the calendar "seven flavors" (sweet, sour, numbing, spicy, bitter, fragrant, salty) eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange taste, pepper and hemp, red oil) that the Sichuan cuisine with a wide range of materials, seasoning, dishes adaptable to the three characteristics

Chongqing cuisine

Chongqing cuisine, Chongqing said the chongqing restoration of municipalities in the municipality of chongqing district chongqing to create a new and improved some of the sichuan, with spicy and sour characteristics, with the new and improved some of the chuan, with a spicy and sour characteristics, with a spicy and sour characteristics, with a spicy and sour characteristics, with a spicy and sour characteristics, with a spicy and sour flavor. With spicy and sour characteristics, especially spicy heavy

Conditions in Chongqing to support the innovative dishes 80 generations began to batch of rivers and lakes dishes source of the emergence of Chongqing before some did not withstand the test of Chongqing slowly faded into obscurity all withstood the test of the general have to be first transmitted to Sichuan have been transmitted to the north and south of the Yangtze River

Before the transmission of more famous Chongqing Chongqing dishes Chongqing hotpot, Jiangjin pickled fish, beer duck, Tai'an fish, spicy crabs, posting crucian carp, fish, hairy blood wanton and so on