Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, fresh and mellow flavors, and is famous for its good use of spicy food.

Sichuan cuisine pays attention to seasoning, using less single flavor and more compound flavor.

The basic taste types are numb, spicy, fresh, salty, sour and bitter.

On this basis, it can be blended into a variety of complex flavors.

(1) Commonly used flavor types: salty, fresh, and slightly spicy ones, including home-style ones; salty, sweet, sour, spicy, fragrant, and fresh fish flavor types; weird flavor types that have all kinds of flavors; and different levels,

Different styles of red oil flavor, numbing flavor, sour flavor, paste spicy flavor, knotty skin flavor, peppery and numbing flavor, salt and pepper flavor, etc.

Sichuan cuisine is famous for its spicy and spicy taste, but spicy food does not dominate other flavors.

In terms of the word "fragrance" alone, there are sauce-flavored, five-flavored, sweet-flavored, fragrant-sour-flavored, smoke-flavored, salty-flavored, lychee-flavored, sweet-and-sour-flavored, and ginger-flavored.

, garlic flavor, mustard flavor, etc.

(2) There are more than 20 types of compound flavors, and the main dishes are: 1. Salty and umami flavors.

It is mainly prepared with Sichuan salt and MSG to highlight the umami taste, with moderate saltiness and light saltiness.

Such as fresh mushroom cabbage, carp in white sauce, braised shark's fin, fresh shredded chicken, snowflake phoenix, fresh pork slices, etc.

2. Home-cooked taste.

Made with Sichuan salt, Pixian bean paste, soy sauce, cooking wine, monosodium glutamate and pepper noodles.

It is characterized by salty, fresh and slightly spicy taste.

Such as fried salt-fried pork, home-made sauteed sea cucumber, home-cooked beef tendon, home-made tofu, etc.

3. Spicy type.

Prepared with Sichuan salt, Danxian douban, dried red pepper, Sichuan peppercorns, dried chili noodles, bean drum, soy sauce, etc.

It is characterized by spicy, salty and fresh taste.

Such as mapo tofu, boiled beef, stir-fried shredded beef, spicy shredded beef, etc.

4. Spicy type.

Made with Sichuan salt, soy sauce, dried red pepper, Sichuan peppercorns, ginger, garlic and green onion.

It is characterized by spicy taste, mainly salty and slightly sweet and sour.

Such as Kung Pao Chicken, Kung Pao Shrimp, Kung Pao Scallops, Spicy Pork Slices, etc.

5. Fish flavor type.

Prepare with Sichuan salt, soy sauce, sugar, vinegar, pickled chili pepper, ginger, onion and garlic.

It is characterized by salty, spicy, sour and sweet, and has the unique fish flavor of Sichuan cuisine.

Such as fish-flavored shredded pork, fish-flavored prawns, Guojiang fish-flavored front cake, fish-flavored front flower, fish-flavored crispy phoenix slices, fish-flavored phoenix breast shreds, fish-flavored duck recipe, etc.

6. Ginger flavor.

Prepare with Sichuan salt, soy sauce, ginger, sesame oil, and MSG.

It is characterized by light saltiness and strong ginger flavor.

Such as ginger chicken, ginger fresh fish, ginger shredded fish, ginger duck feet, ginger spinach, etc.

7. Hot and sour flavor.

Use Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil as seasonings.

It is characterized by spicy, sour, salty and strong vinegar flavor.

Such as spicy chicken strips, spicy fish nuggets, cucumber strips, etc.

8. Sweet and sour flavor.

Prepared with Sichuan salt, sugar, vinegar, pepper noodles and MSG.

It is characterized by salty, sour and sweet, and strong sweet and sour taste.

Such as sweet and sour crispy fish, sweet and sour crispy diced fish, Guojiang sweet and sour fish roll, sweet and sour scallops, sweet and sour sesame chicken.

Sweet and sour green bamboo shoots, etc.

9. Lychee flavor.

It mainly uses Sichuan salt, soy sauce, sugar, vinegar, pepper noodles, MSG, etc. as seasonings.

It is characterized by mainly salty taste, slightly sweet and sour.

Such as crispy rice with three delicacies, crispy rice with sea cucumber, pickled chili chicken, lychee meat slices, etc.

10. Mustard flavor type.

Prepared with Sichuan salt, soy sauce, vinegar, mustard, sesame oil, MSG, etc.

It is characterized by salty, sour and spicy taste, but not strong flavor.

Such as mustard chicken breast, mustard scallops, etc.

11. Sweet flavor type.

Made with white sugar, rock sugar, brown sugar, sesame seeds and various fruit ingredients.

It is characterized by sweet aroma.

Such as snowflake peach puree, rock sugar red sweet potato balls, ice juice lotus longan, etc.

12. Chili and numbing flavor type.

It is mainly prepared with Sichuan salt, soy sauce, MSG, Sichuan peppercorns, green onion leaves and sesame oil.

It is characterized by a salty and numb taste and a strong green onion flavor.

It is usually a cold dish, such as pepper and sesame chicken slices, pepper and sesame duck feet, pepper and sesame fish fillets, etc.

13. Weird smell type.

It is mainly prepared with soy sauce, white sugar, vinegar, red oil chili, pepper noodles, sesame paste, cooked sesame seeds, monosodium glutamate, pepper noodles, ginger, onions, garlic, sesame oil, etc.

It is characterized by a combination of flavors and a long spicy taste.

Generally, they are cold dishes, such as strange-flavored shredded chicken, strange-flavored duck fillets, strange-flavored fish fillets, strange-flavored shrimp crackers, and strange-flavored green bamboo shoots.

Traditional dishes in the high-end Sichuan cuisine banquet include bear paws, homemade sea cucumbers, roasted shark fin, duck with cordyceps, steamed river dumplings, etc.

Craft dishes include pandas playing with bamboo, peacocks in full bloom, looking at the moon with gauze, landscape hibiscus, etc.

Ordinary banquets are like the urban and rural folk "Three Steamed and Nine Kou" dishes, which use local materials. The dishes are rich and fat, both meat and vegetables are included, and soups are given equal emphasis. The dishes are usually based on steamed vegetables, such as steamed pork elbow, steamed pork with rice flour, sweet-roasted white, and braised in soy sauce.

Assorted dishes, simple and affordable.

As for Kung Pao chicken, fish-flavored shredded pork, boiled beef, mapo tofu, konjac roast duck, etc. that are popular dishes in restaurants all over the country, they are fast, economical and convenient to prepare.

Home-style dishes such as twice-cooked pork, continuous pot soup, tripe hot pot, and river bean curd have become common dishes in restaurants and families because of the convenient materials and simple operation. Sichuan cuisine also includes couple's lung slices, Dengying beef, Xiaolong steamed buns,

Folk snacks such as spiced dried tofu have a strong local flavor.

(3) Cooking methods: Sichuan cuisine pays great attention to cooking techniques, exquisite production techniques and strict operating requirements.

Sichuan cuisine has the following four characteristics: First, careful selection of ingredients.

Chuanlai requires strict selection of raw materials, the use of appropriate materials, and the best use of materials. It must not only ensure quality, but also pay attention to economy.

The raw materials should be fresh and seasonal.

In addition to the selection of raw materials for dishes, the selection of ingredients also includes the selection of seasonings.