1. Sichuan cuisine is generally classified according to flavor types, and the number of flavor types ranks first among all major cuisines.

Today, there are 24 flavors in Sichuan cuisine, divided into three categories.

2. Specific classification 1. Spicy flavors include spicy, red oil, spicy, sour, peppery, homemade, lychee spicy, fish, tangerine peel, strange, etc.

Among them, fish flavor, tangerine peel, and strange flavor are the unique flavors of Sichuan cuisine. It is difficult to cook. It combines salty, sweet, sour, spicy, fresh, and fragrant in one dish. The proportions of more than ten kinds of seasonings are harmonious and complement each other.

Its dishes include strange-flavored shredded chicken, strange-flavored diced rabbit, fish-flavored shredded pork, fish-flavored shrimps, fish-flavored kidneys, fish-flavored fried chicken, tangerine peel beef, tangerine peel chicken, mapo tofu, boiled beef, and kung pao chicken.

, Kung Pao fresh clams, twice-cooked pork, salt-fried pork, Taibai chicken, etc.

2. Spicy flavors include garlic, ginger, mustard, sesame, smoke, soy sauce, five-flavor, bad flavor, etc.

Representative dishes include camphor tea duck, smoked pork ribs, sesame sauce anchovies, five-spice smoked fish, fried mutton with soy sauce, fish sticks with scallion oil, hot chicken with ginger sauce, steamed pork, fragrant pork and so on.

3. Salty, sour and sweet flavors, including salty, black bean sauce, tomato sauce, mellow and sweet, lychee, sweet and sour, etc.

This type of flavor is widely used and there are many dishes, such as Yipin Palace Swallow, dry-roasted shark's fin, abalone in white sauce, lotus fish maw, boiled cabbage, hibiscus chicken slices, chicken and tofu pudding, crispy pork slices, and white oil belly strips

, Babao duck, salted duck breast, honey-filled lotus root, walnut puree, etc.