Sichuan cuisine culture: Sichuan cuisine is one of the famous local dishes in my country. It, together with Cantonese cuisine, Shandong cuisine and Huaiyang cuisine, constitutes the four major cuisines of China.

Sichuan cuisine is a cuisine with a long history and extremely strong local flavor. It has the strengths and advantages of a wide range of cooking materials, diversity of seasoning changes, and adaptability to many dishes.

Sichuan cuisine has the characteristics of one dish, one hundred dishes and one hundred flavors. Its flavor is both fresh and mellow, and it is famous for its good use of spicy food.

Since chili peppers (commonly known as sea peppers in Sichuan) were introduced to the Central Plains, Sichuan cuisine has formed an indissoluble bond with the Central Plains people.

Sichuan people and Sichuan cuisine chefs use chili peppers in many ways and with skillful application that cannot be matched by other cuisines.

Sichuan people use chili pepper sometimes as the main ingredient, sometimes as an ingredient, and more often as a seasoning.

The variety of processed fresh and processed pepper products ranks first in the country.

Common ones include dried chili peppers, chili powder, bean paste, pickled chili peppers, water red chili peppers, cooked chili pepper oil, glutinous rice cake chili peppers, etc.

The chef chooses to use different chili condiments according to different dishes.

The fish-like aroma cannot be separated from the pickled red pepper, because in addition to capsaicin, it also has the special aroma of Sichuan pickles.

To make homemade dishes, you must use Pixian Douban, a specialty of Sichuan. This kind of douban paste has a pure and fresh flavor.

For example, Kung Pao Chicken, Tangerine Peel Chicken, etc., must use dried chili peppers, because the spicy flavor of dried chili peppers when mixed with the main ingredients gives people a spicy but not strong feeling, and a long aftertaste.

Another example is the famous Mapo Tofu, which requires the use of Pixian bean paste and chili powder at the same time. The advantages of both are concentrated in one dish, and the color, flavor and flavor are more prominent.

Sichuan cuisine must be spicy, but not every dish must be spicy.

Sichuan cuisine is spicy when it's spicy.

Quite a few varieties of Sichuan cuisine are neither spicy nor numb.

Sichuan cuisine chefs pay attention to staggered shades and light, appropriate density, quickness but slowness, compactness and gentleness.

Sichuan cuisine consists of five categories: banquet dishes, popular meals, home-style dishes, hot pot, and snacks.

The banquet dishes mostly use delicacies from the mountains and seas, paired with seasonal fresh vegetables, and pay more attention to the craftsmanship of the dishes.

It has less spicy dishes.

There are various types of popular meals, mainly fried and stir-fried, and their flavors are mostly spicy and other strong.

Home-style dishes are rooted in ordinary people's homes. They have strong local characteristics and folk home flavor. They are made from a wide range of materials, simple to operate, and flexible in taste. They are well-known to every household.

Hot pot: There are two common types of hot pot: red soup (spicy) and white soup (salty and savory).

There are also two types of Yuanyang pots, with red soup and white soup.

It has wide adaptability and there are hundreds of raw materials available for hot food.

The traditional hot pot in Sichuan cuisine is Maodu hot pot, and the most exquisite hot pot is chrysanthemum hot pot.

Sichuan red soup hot pot, as a Sichuan dish, is a special flavor food that has become very popular in recent years. Its influence spreads all over the country, and its special charm attracts countless diners.

Many people are afraid of it and love it at the same time. It is so spicy that they make them sweat, and it is so hot that they breathe out. However, few people back down, and some become addicted to it.

Red soup hot pot emphasizes spiciness and numbness, but it pays great attention to the harmony of "flavors" to make it spicy but not dry, numb but not strong, with a strong taste, and a mellow aftertaste that does not hurt the stomach.

Sichuan-style snacks are mostly made from rice, noodles, and other grains, and are characterized by their exquisiteness, exquisite seasoning, and economy.

Many famous snacks originated from hawkers selling along the streets in old towns. After decades or hundreds of years of development, they have now become "Chinese time-honored" signatures such as Long Chaoshou, Zhong Dumplings, Dandan Noodles, Pearl Meatballs, Husband and Wife Feipian, etc.

Professional shop.

Sichuan snacks, centered in Chengdu, have developed to the level of popularity they have today because they embody the wisdom of many creators and chefs.

For the same dumplings, Sichuan Chef makes Zhong’s dumplings delicate and compact.

About 10 dumplings are made from 50 grams of flour, with thin skin and tender filling. The finished product is topped with red oil, minced garlic, replica soy sauce and other seasonings, giving it a completely different flavor.

It’s also a noodle dish, but Sichuan’s Dandan noodles are blended with 10 kinds of seasonings, topped with specialty bean sprouts, and fried to a fragrant meat sauce, which is delicious and tempting to the appetite.

Dozens of other Sichuan snacks, such as egg cakes, glutinous rice balls, braised pork and pot helmets, are also very popular and loved by people.

Sichuan cuisine is divided according to traditional schools, including Shanghebang (centered in Chengdu and Mianyang areas), Xiahebang (centered in Chongqing and Wanxian areas), and Xiaohebang (represented by Zigong and Yibin). Different regions have different flavors of Sichuan cuisine.

There are differences. For example, the flavors in Chengdu are milder, while those in Chongqing are stronger, while Zigong and Yibin are in between.

More than 20 kinds of complex flavors with different flavors, such as spicy and spicy, constitute the unique flavor of Sichuan cuisine with varying sizes, high and low tastes, and suitable shades. The characteristics of common complex flavors in Sichuan cuisine are - fish flavor: red juice.

Bright, salty, spicy, sweet and sour. The ginger, onion and garlic flavor highlights the spicy flavor. The color is red and bright, spicy and salty, and the taste is thick and refreshing. Red oil flavor: The color is red and bright, salty, fresh, spicy and fragrant, with a slight aftertaste.

Sweet. Weird taste: The juice is light yellow in color, with salty, sweet, sour, spicy, numbing, fresh, and fragrant flavors in a coordinated manner. The juice is thick and peppery. The juice is light yellow in color, salty, mellow, and fragrant.

. Hot and sour taste: bright red in color, sour and spicy, salty, fresh, and delicious. Homemade flavor: bright red in color, salty, fresh, and slightly spicy. Ginger juice: strong ginger flavor, salty and sour.

Not cool, fresh and refreshing. Lychee flavor: golden in color, mainly salty and slightly sweet. Sweet and sour flavor: golden in color, thick in flavor, with a salty and savory aftertaste.

Strong garlic flavor, thick salty flavor, slightly spicy, and the juice has a certain consistency. Sesame sauce flavor: salty and mellow, sesame sauce aroma, moderately thick and thin.