Sichuan cuisine [chuān cài]

Sichuan cuisine is one of the four traditional Chinese Han cuisines, one of the eight major Chinese cuisines[1], and a master of Chinese cuisine.

The division of the three schools of Sichuan cuisine is based on the established Shanghe gang, Xiaohe gang, and Xiahe gang. The standardized and complete expression is: Shanghe gang Sichuan cuisine is centered on Chengdu and Leshan in western Sichuan. Rongpai Sichuan cuisine; [2] Xiaohebang Sichuan cuisine is Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine [3]; Xiahebang Sichuan cuisine is Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. As the representative Chongqing cuisine. The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine. On September 28, 2017, the China Cuisine Association awarded Meishan City, Sichuan Province the title of "Hometown of Sichuan Kitchen", and Meishan cuisine became the representative of Sichuan cuisine. [4]

The materials are widely used, the seasonings are varied, and the dishes are diverse. The taste is fresh and mellow. It is famous for its good use of spicy seasoning, and is famous for its unique cooking methods and rich local flavor. It has understood the characteristics of the southeast, northwest, and northwest, learned from the strengths of many schools, and is good at absorbing and innovating. Chengdu, the capital of Sichuan Province, was awarded the honorary title of "World Capital of Gastronomy" by UNESCO. [5]

In the late Ming Dynasty and early Qing Dynasty, chili peppers were introduced. Until the late Qing Dynasty, the flavor characteristics gradually took shape and were innovatively developed after the founding of New China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes, and uses raw materials. Most of them are daily delicacies, as well as delicacies and seafood. Its characteristics are: "make good use of three peppers", "one dish, one style, one hundred dishes and one hundred flavors"; the taste is varied, including fish flavor, homemade, spicy, red oil, minced garlic, ginger juice, tangerine peel, mustard, pure sweet, and strange flavor. Waiting for 24 flavors.

Representative dishes include fish-flavored shredded pork, Kung Pao chicken, and boiled pork slices