Sichuan cuisine is not just spicy, it actually has 24 flavors. Do you know what the soul of Sichuan cuisine is?

It is no exaggeration to say that Sichuan is a kingdom of food. Chengdu has a long history and a wide variety of food. As one of the eight major cuisines in my country, Sichuan cuisine occupies a very important position in the history of Chinese cooking. It has diverse dishes, varied seasonings, spicy and delicious flavors. , everything you need.

Chunxi Road, Jinli, Kuanzhai Alley, Wenshuyuan Food Street, the streets and alleys are full of delicious local snacks; spicy and delicious hot pot; Sichuan cuisine that inherits history and can never be tired of eating...Chengdu is like a soft sofa, walking in a hurry

At this point, I can't help but slow down, and I can't help but fall into the embrace of the gentle country.

As the saying goes, "Eat in China, taste in Sichuan." Sichuan cuisine is not only diverse, but also tastes delicious. Today we will talk about the most unique Sichuan cuisine. You must have your favorite!

First, Sichuan flavor. Anyone who truly understands Sichuan cuisine knows that the flavor of Sichuan cuisine is by no means limited to the familiar numbing, spicy, spicy.

But in fact, in traditional Sichuan cuisine, more than 70% of Sichuan dishes do not contain chili pepper at all (really?).

With its sophisticated materials and complicated craftsmanship, it is not inferior to any other cuisine.

Sichuan cuisine is rich in variety, varied in taste and highly adaptable, and enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

"1. Three spices, three peppers, three ingredients, seven flavors, eight flavors and nine miscellaneous ingredients" are the characteristics of Sichuan cuisine.

The three spices are onion, ginger, and garlic; the three peppers are chili pepper, pepper, and Sichuan peppercorns; the three ingredients are vinegar, Pixian bean paste, and fermented glutinous rice.

Onions, ginger, and garlic are required for cooking. This is a universal truth, but the three peppers are an innovation above the truth and a further expansion of the flavor. Sichuan people especially use these three peppers to create unique patterns, resulting in the

Seven flavors and eight flavors create the world-famous Sichuan flavor.

The seven tastes refer to: sour, sweet, bitter, spicy, numb, pungent, fragrant, and salty; the eight tastes refer to: fish flavor, spicy, hot and sour, dry roast, hot pepper, red oil, strange smell, and peppery numbness.

Jiuza refers to the miscellaneous materials used.

There are dozens of flavor types evolved from this, and 24 are common in daily life, ranking first among all major cuisines.

2. There were eighteen arhats under the Buddha, and Sichuan Cuisine has 24 kinds of spicy dishes, which can be said to be the leader of Sichuan cuisine. It is also the Sichuan cuisine flavor that we are most likely to come into contact with and form stereotypes in our daily life.

The combination of the spiciness of chili peppers and the traditional numbing flavor of Sichuan cuisine forms a unique flavor type that is thick and spicy, salty and fragrant: numbing but not woody, spicy but not dry, spicy and fresh, spicy and spicy.

There are endless flavors, such as boiled beef, boiled fish, mapo tofu, spicy crayfish, etc., which are very popular among diners. They are all representatives of spicy taste.

Sour and slightly spicy, with a strong salty and umami flavor.

The hot and sour flavor is second only to the spicy flavor in Sichuan cuisine.

Hot and sour dishes are by no means dominated by chili peppers. Instead, they first find a balance between the spiciness of chili peppers and the spiciness of ginger, and then use vinegar, pepper, sesame oil, MSG and other spices to relieve spiciness.

An ordinary bowl of hot and sour noodles can best taste this sour and refreshing taste (saliva)? 3. The strange flavor type is an innovative and mixed player. One of the common flavor types first created in Sichuan, because it combines many flavors

In one body, each flavor is balanced and very harmonious, so it is praised as "strange" for its wonderful taste.

The strange flavor type is mostly used in cold dishes, and is suitable for dishes with chicken, fish, rabbit, peanuts, rosé, broad beans, peas, etc. as raw materials.

Weird-flavor shredded chicken, weird-flavor flower kernels, weird-flavor crispy fish, weird-flavor diced rabbit, etc. are all masterpieces of weird-flavor dishes in Sichuan cuisine.

4. Spicy dishes are spicy, salty and fresh, with a slightly sweet aftertaste. They are spicy but not dry, and have a fresh and mellow flavor.

Spicy dishes are all stir-fried, taking the dry aroma and spiciness of the chili peppers and adding the spiciness into the fresh ingredients over high heat. This combines extreme burntness with freshness, which is a wonderful combination.

The fun of mutually reinforcing each other.

Kung Pao Chicken, which brought Sichuan cuisine out of Asia and into the world, is made by frying dried chili peppers and peanuts into diced chicken, forming a spicy mixture of sweet, sour and spicy flavors.

5. Pickled pepper, commonly known as "fish spicy", is a unique seasoning in Sichuan cuisine.

Pickled peppers are bright red in color, spicy but not dry, and slightly sour. With their spicy and sour taste, they serve as the "main force" of seasonings.

Pickled pepper flavor is widely used in hot and cold dishes. Common cold dishes such as assorted kimchi jars, pickled pepper chicken feet, etc. are made by putting wild pepper, Sichuan peppercorns, white sugar and other ingredients into a special jar to create a jar of delicious flavor.

Mellow (I won’t go into details, I’ll eat a pack of pickled pepper and chicken feet first to satisfy my craving)? 6. “Fish flavor” dishes have the characteristics of salty, sweet, sour and spicy, strong flavor of ginger, onion and garlic, and bright red color. They are Sichuan cuisine.

A special flavor type unique to .

It is named "fish flavor" because it comes from the unique Sichuan folk method of cooking fish and seasoning it.

No fish is used when preparing the fish flavor type, but it has a strong aroma of fresh fish, which is praised as the best in Sichuan cuisine.

Fish-flavored dishes taste salty, sweet, sour, and spicy at the same time. The fish-flavored shredded pork and fish-flavored eggplant that we often eat in Sichuan restaurants are among the representative dishes.

China is a real country of gourmet food, and there are too many delicacies for everyone to choose from.

Among them, Sichuan snacks can be said to be one representative of countless Chinese delicacies, and there are too many foods for everyone to choose from.

1. Bobo Chicken Bobo Chicken is a traditional snack in Meishan and Chengdu, Sichuan. It originated from Meishan and belongs to Sichuan cuisine.

It has a history of hundreds of years since the Qing Dynasty.

It is served in an earthenware bowl and mixed with spicy seasonings and boneless chicken slices with a variety of seasonings.