The difference between Sichuan cuisine and new-style Sichuan cuisine:

New-style Sichuan cuisine retains the essence of Sichuan cuisine, while integrating the characteristics of various major cuisines to improve and innovate. Drawing on cooking techniques from other cuisines such as Cantonese cuisine, combined with the plating methods of Huaiyang cuisine or Western food, a healthy and fashionable new Sichuan cuisine is created. Sichuan cuisine and new Sichuan cuisine are in a relationship of inclusion and being included.

Sichuan cuisine is Sichuan cuisine, one of the four traditional Chinese cuisines and one of the eight major Chinese cuisines. The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three schools of Sichuan cuisine, is based on the established Shanghe gang, Xiaohe gang, and Xiahe gang. The standardized and complete expression is: Western Sichuan region is characterized by Chengdu official cuisine, Shanghebang Sichuan cuisine is represented by Leshan Jiazhou cuisine; Xiaohebang Sichuan cuisine is characterized by Zigong Yanbang cuisine, Neijiang Tangbang cuisine, Luzhouhe fresh cuisine, and Yibin Sanjiang cuisine in southern Sichuan; and Chongqing Jianghu cuisine is the representative specialty in eastern Sichuan. Typical Xiahebang Sichuan cuisine. The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine.

The road of fusion and innovation of Sichuan cuisine, the new Sichuan cuisine retains the essence of Sichuan cuisine while integrating the characteristics of major cuisines to improve and innovate. Drawing on cooking techniques from other cuisines such as Cantonese cuisine, combined with the plating methods of Huaiyang cuisine or Western food, a healthy and fashionable new Sichuan cuisine is created. Innovation in ingredients and seasonings is a major feature of new Sichuan cuisine. The new Sichuan cuisine uses fresh ingredients such as sea cucumber and abalone, coupled with high-end seasonings such as chicken juice, chicken powder, spicy fresh dew, etc. to create a fashionable new Sichuan cuisine with unique taste and balanced nutrition. Healthy and Fresh Sichuan Cuisine The new style of Sichuan cuisine emphasizes complex and healthy flavors, which simultaneously highlight the aroma, freshness, spiciness and numbness, allowing diners to taste the complex flavors while highlighting the original taste of the ingredients. In terms of raw material selection, new Sichuan cuisine widely uses fresh green peppers or red peppers to create a new spicy taste. The quality of seasonings directly affects the taste of dishes. The new style of Sichuan cuisine will use new seasonings represented by Knorr Spicy Fresh Dew in the seasoning ratio, which reduces the use of dried chili peppers, dried Sichuan peppercorns, sauce seasonings, etc. while maintaining the unique flavor of Sichuan cuisine. Knorr Spicy Fresh Dew can help chefs add fresh spiciness to dishes, neutralize the base flavors of different ingredients, create a rich and layered flavor, and meet health needs. It is a good helper for chefs.