Sichuan cuisine is one of the eight major cuisines in China. It is famous for its spicy, spicy, fresh, fragrant, tender, smooth, crispy and crispy characteristics.

In Sichuan, Sichuan cuisine is commonplace. Whether it is a family dinner or a gathering of friends, spicy and delicious Sichuan cuisine is indispensable.

The history of Sichuan cuisine can be traced back to the Spring and Autumn Period and the Warring States Period, when Sichuan already had its own food culture.

By the Tang Dynasty, Sichuan cuisine gradually formed its own characteristics and became a unique food culture.

During the Ming and Qing Dynasties, Sichuan cuisine developed rapidly and became one of the representatives of Chinese food culture at that time.

Characteristics of Sichuan cuisine The characteristics of Sichuan cuisine are mainly reflected in aspects such as spicy, spicy, fresh, fragrant, tender, smooth, crispy and crispy.

Among them, spicy food is the most prominent feature, while freshness is another major feature of Sichuan cuisine.

In addition, Sichuan cuisine pays great attention to seasoning and is good at using various seasonings to enhance the taste and aroma of the dishes.

The cooking methods of Sichuan cuisine are also very diverse, including stir-frying, boiling, stewing, roasting, steaming, etc.

There are many classic dishes in Sichuan cuisine. Here are a few more representative Sichuan dishes: Mapo Tofu Mapo Tofu is a classic in Sichuan cuisine. It uses tofu as the main ingredient and is cooked with chili, Sichuan pepper and other seasonings.

Become.

Mapo tofu not only tastes delicious, but also has a fragrant aroma. It is a must-order dish in Sichuan cuisine.

Preparation steps: Cut the tofu into small pieces and blanch it in boiling water; add oil to the pot, add the onion, ginger and garlic and stir-fry until fragrant, add the fried bean paste and stir-fry; add a little water, add the tofu and cook until the soup is thick

; Add salt, MSG, chicken essence, Sichuan pepper powder, chili powder, minced garlic, and chopped green onion and stir well.

Boiled fish Boiled fish is a classic dish in Sichuan cuisine. It uses fresh and tender fish as the main ingredient, adds bean sprouts, peppers and other ingredients, and cooks it until the soup is thick.

Boiled fish is not only delicious, but also moderately spicy. It is a must-order dish in Sichuan cuisine.

Preparation steps: Cut the fish into thin slices and marinate it with salt, cooking wine and minced ginger for 10 minutes; add oil to the pot, add the minced onion, ginger and garlic and stir-fry until fragrant, add the fried bean paste and stir-fry; add water, add bean sprouts and cook until

Cook until cooked; add fish fillets and cook until cooked, add salt, monosodium glutamate, chicken essence, pepper powder, chili powder, minced garlic, and chopped green onion and stir-fry evenly.

Tips for Sichuan cuisine: You need to pay attention to the following points when cooking Sichuan cuisine: use fresh seasonings in Sichuan cuisine, do not use expired or spoiled seasonings; control the cooking time of Sichuan cuisine, do not over or under, in order to maintain the taste and nutrition of the dishes

; Pay attention to the heat when cooking Sichuan cuisine to maintain the aroma and taste of the dishes.