Chengdu locals like Sichuan food best.

Sichuan cuisine is one of the eight major cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot.

Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).

On the basis of the conclusion of the "three schools", the standardized expression is as follows:

Shanghebang Sichuan cuisine is the Sichuan cuisine centered on Chengdu and Leshan in western Sichuan;

Xiaohebang Sichuan cuisine is a salt-banged dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the east of Laochuan.

The three * * * together constitute the branches of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is famous for its wide range of materials, changeable seasoning, diverse dishes, fresh taste and equal emphasis on alcohol. It is also famous for its unique cooking methods and strong local flavor, which combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and is good at absorption and innovation.

Modern 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 characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; The tastes are varied, including fish flavor, homely, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled pork slices, husband-and-wife lung slices, Mapo tofu, Sichuan style pork, chicken feet with pickled peppers, Dengying beef, saliva chicken, spicy shrimp, spicy chicken pieces, Chongqing hot pot, tofu pudding, chestnut roast chicken, spicy chicken and so on.

taste classification

Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes and a hundred flavors. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors. It is very difficult to prepare these compound flavors, but if you master their formulas and preparation methods, you can basically learn them. The following are introduced as follows (according to their weight ratio).

fish flavor

onion, ginger and garlic paste 1. pickled pepper .5. Sichuan bean paste 2. sugar 1.5. vinegar 1.5. appropriate amount of soy sauce and wine. The recipe is to stir-fry onion, ginger, garlic and pickled pepper first, then stir-fry bean paste to produce red oil and mix it with other seasonings. The red color is sweet, sour and spicy, and it is not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on.

spicy

pepper .5 or pepper powder .2, dried pepper .3, Sichuan bean paste 3, sugar 1, vinegar 1, onion, ginger, garlic, wine and soy sauce. The recipe is to fry the dried Chili until brown, then stir-fry the pepper, stir-fry the onion, ginger and garlic and then add other seasonings. In order to taste hemp, some pepper powder can be added. Fried pepper smells fragrant, and hemp comes from pepper powder. Characterized by golden red color, spicy and delicious, slightly sweet and sour. Can make spicy and hot fish diced, mapo tofu and so on.

chili pepper flavor

Sichuan bean paste 1. Sugar .3. Vinegar .3. Onion, ginger, garlic, soy sauce and wine. The recipe is to stir-fry the onion, ginger and garlic first, then stir-fry the bean paste into red oil, and mix with other ingredients. Characterized by fresh and spicy with a slight sweet and sour taste. Can be used to make chili pepper diced chicken, diced spicy fish and other dishes.

Pericarpium Citri Tangerinae flavor

Pepper .5, dried chili 1, Sichuan bean paste 3, sugar 2, Pericarpium Citri Tangerinae 2, soy sauce, onion, ginger, garlic and wine. The preparation method is to fry the dried pepper first, and then stir-fry the pepper to make it fragrant. If dried tangerine peel is used, stir-fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry the onion, ginger and garlic, then stir-fry the sauce, and then add soup and other seasonings to stew the raw materials. The taste is spicy and delicious, with the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.

pepper-hemp flavor

scallion 1, pepper 2, soy sauce 12, sugar 2, vinegar 2, a little fresh soup. The preparation method is to soak Zanthoxylum bungeanum in wine for one night, then chop it into fine mud with scallion, and add soy sauce, sugar, vinegar and other ingredients to mix. It is characterized by sesame, fresh and salty. Can be used to mix pepper and hemp slices, pepper and hemp belly slices and other vegetables.