The characteristics of Sichuan cuisine are fresh, mellow, spicy, spicy, spicy, fragrant, fresh, oily, and rich in flavor. Sichuan cuisine emphasizes the use of "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

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The general characteristics of Sichuan cuisine can be summarized as paying attention to the selection of ingredients, fine knife skills, emphasis on seasoning, and various cooking methods; it is famous for its taste, one dish has its own style, and hundreds of dishes have hundreds of flavors; it has a food tradition of respecting taste and spiciness.

Among the many characteristics, the most important ones are the following three aspects: Known for its taste, hundreds of dishes and hundreds of flavors "Eat in China, taste in Sichuan" As one of the eight major cuisines in my country, Sichuan cuisine is recognized around the world as being famous for its taste. "One Hundred Flavors" is a reflection of the characteristics of Sichuan cuisine. Sichuan cuisine is based on taste, aims at nourishment, and pays attention to seasoning.

Among the major cuisines in my country, Sichuan cuisine is the most particular about seasoning. The taste of Sichuan cuisine is composed of eight basic flavors: "salty, sweet, sour, fresh, spicy, numbing, fragrant, and bitter." All dishes are composed of these eight flavors. Consisting of a single flavor, these flavors can be combined, crossed, merged, and transformed to create countless changes in taste. Sichuan people eat only taste, and their emphasis on taste and persistence have almost reached the level of "dedication." To the point where, in order to eat what you like, no matter the distance or the quality, as long as it tastes good, Sichuan people savor the joy of life in this way.

Taste is the soul of Sichuan cuisine. The taste of Sichuan cuisine is not only varied, but also broad and profound, and has always been present throughout the entire development and change process of Sichuan cuisine.

There are six types of Sichuan cuisine: numbing, spicy, sweet, salty, sour, and bitter. These six are the basic taste types. Through blending, they can be changed into a variety of complex taste types. In the cooking process, if you can use the primary and secondary tastes and the intensity of the taste,

, quantity, mix and change, coupled with the selection and cutting of ingredients, you can make delicious dishes with good color, flavor and shape.

Sichuan cuisine is characterized by numbing, spicy, fragrant, fresh, oily, and rich flavors, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Seasoning methods include dry roast, fish flavor, strange flavor, pepper and sesame, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one hundred flavors"

reputation.

There are more than 20 compound flavors of Sichuan cuisine, such as salty, homely, spicy, spicy, fish, ginger, strange, peppery, spicy, and sour.

Flavor type, red oil flavor type, garlic flavor type, sesame sauce flavor type, soy sauce flavor type, smoke flavor type, lychee flavor type, five-flavor type, fragrant grains flavor type, sweet and sour flavor type, sweet flavor type, tangerine peel flavor type,

Mustard flavor, salty-sweet flavor, salt-and-pepper flavor, spicy lychee flavor, tomato sauce flavor, etc.

There are really countless delicacies in China. If you have the opportunity, you must taste all the delicacies from all over the world and travel to the mountains and rivers of the motherland. I hope I can help you.