Sichuan cuisine pays attention to color, fragrance, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and richness. The key to the composition of Sichuan style is "hemp, spicy, salty, sweet, sour, bitter and fragrant". Properly matched, flexible and changeable, dozens of compound flavors with unique colors, such as spicy, hot and sour, spicy oil and industrial white oil, have been developed. They are the first of the eastern and western dishes, and then a dish has been obtained. Among them, Sichuan flavor, spicy taste, pepper, poria cocos, pepper hemp, peculiar smell and spicy taste are more famous.
Sichuan cuisine is similar to Hunan cuisine in that it is spicy, sweet and sour. The key to Hunan cuisine is spicy, and so is Sichuan cuisine. Hunan cuisine and Sichuan cuisine are really like sisters, and they are both famous for their spicy taste. Different from Sichuan cuisine, Hunan cuisine is mainly spicy, but recently Sichuan cuisine and Hunan cuisine have hurt each other and combined with each other. Traditional dishes of Hunan cuisine: Wugang Xianggan Fried Meat, Ningxiang Flower Pig Crispy Bone, Hunan-flavored Plum Braised Meat, Dongting-flavored Fish, Hengshan Pteridium Sausage Bacon, Hunan Shaoshan Braised Spareribs, Dawei Mountain dried bamboo shoots, Camus side dishes, Dongjiang Lake larvae, Hunan Xiangxi Native Chicken, Yongzhou Blood Duck, Novice Village Cold Chicken and other bacon steamed Donganzi Chicken, spicy pepper chicken, braised shark fin soup, soaked chicken.
Traditional Sichuan cuisine: boiled cabbage, tea duck, stir-fried shredded beef, black pepper chicken, Deng Ying beef, fish-flavored shredded pork, sweet and sour pork fillet, boiled pork fillet, salted pork fillet, chicken rice sprouts, sweet and sour pork fillet, Dongpo elbow, pepper chicken, spicy shrimp hotpot, spicy rabbit head, fish with Chinese sauerkraut, etc.