Are all Sichuan dishes spicy? Sichuan food is not all spicy, but also sour, sweet, salty and fragrant. There are three categories and 24 flavors of Sichuan cuisine.
Spicy type: spicy, red oil, Hu spicy, hot and sour, pepper spicy, home-cooked flavor, litchi spicy, fish fragrant, dried tangerine peel flavor, strange flavor.
Spicy taste: garlic paste, ginger juice, mustard, sesame sauce, smoke, sauce, five flavors and bad taste.
Salty, fresh, sour and sweet: salty, soy sauce, tomato juice, mellow and sweet, litchi flavor, sour and sweet.
It seems that many of the 24 flavors of Sichuan cuisine are spicy. In fact, many spicy dishes are not particularly spicy, such as fish and litchi, and the strange taste is only slightly spicy. Even people who are not used to spicy food can accept these spicy Sichuan dishes. Among the 24 flavors of Sichuan cuisine, there are 10 spicy flavors, among which, except for the three flavors with less spicy flavors, the dishes with heavier spicy flavors really only account for one third of Sichuan cuisine.
What foods in Sichuan cuisine are not spicy boiled cabbage, cold cakes, ice powder, North Sichuan bean jelly, Guo Kui, boiled white, sweet-skinned duck, egg cake, Dongpo elbow, Ye Erba, sugar and oil fruit, brown sugar Ciba, Sanpao, mom's hoof flower, pearl balls, sweet water surface, Dandan Noodles, bean flower rice, etc.
Among many Sichuan dishes that are not spicy, the most famous is boiled cabbage. The so-called boiled cabbage is not boiled with boiling water. The "boiled water" here is a very clear broth. The practice of cooking cabbage soup is to wash old hen, old duck, ham, ribs and scallops, stew them in boiling water, add various seasonings and simmer for more than 4 hours. After the meat flavor is completely integrated into the soup, take out the meat and then remove the impurities in the soup. Finally, the broth is as clear as boiling water and extremely delicious. Then, trim the uncooked Chinese cabbage into a lotus shape and put it in "boiling water". Boiled cabbage is a complicated Sichuan dish, which is finely made and delicious. It can be seen that Sichuan cuisine is not only spicy and bold, but also exquisite and delicious.
How many schools are Sichuan cuisine divided into? Sichuan cuisine is divided into Shanghe cuisine, Xiaohe cuisine and Xiahe cuisine. Shanghe cuisine is the least spicy, Xiaohe cuisine is not spicy, and Xiahe cuisine is the hottest. The rivers of Shanghegang, Xiaohegang and Xiahegang refer to Tuojiang River.
Shanghe cuisine mainly comes from Chengdu, Leshan and Meishan. The boiled cabbage we introduced earlier is the Shanghe dish in Sichuan cuisine. Many non-spicy dishes in Sichuan cuisine are Shanghe dishes, such as ants climbing trees, Sichuan style pork, boiled white and pickled white, and fish-flavored shredded pork and fish-flavored eggplant. Shanghe cuisine is mild in taste, fine in workmanship and exquisite in materials.
Xiaohe cuisine mainly comes from Zigong and Neijiang. Because Zigong produces salt, Xiaohe cuisine is also called salted cuisine. Xiaohebang cuisine tastes heavier and salty than Shanghaibang cuisine, and many dishes are spicy. Boiled fish, boiled pork slices and Leng Tu are the classic dishes of Xiaohe cuisine.
Xiahe cuisine is mainly Chongqing cuisine. Chongqing cuisine is full of Jianghu flavor, and the choice of ingredients, processing methods and tastes are hot, bold, unrestrained and bold. Spicy chicken, roast chicken, fish with Chinese sauerkraut, Chuanjiang fish, spicy hot pot with red oil, spicy grilled fish and all kinds of dried dishes are all classic dishes of Xiahe cuisine. Chongqing is a city along the Yangtze River. Thousands of miles away in Jiangling. Convenient waterway transportation has spread the charm of Chongqing to further places, so people everywhere will think of spicy food when they mention Sichuan food. In fact, among the many flavors of Sichuan cuisine, spicy taste only accounts for one third.
Conclusion: Pepper was introduced to China at the end of Ming Dynasty, and it was not popularized as food in Hunan until the middle of Qing Dynasty, and it has been introduced to Sichuan from Hunan for several decades. The history of Sichuan people eating Chili peppers is not very long, not more than 100 years after the advent of Coca-Cola. Sichuan basin is known as the land of abundance, and its products are quite rich. There are bound to be many food patterns in such a place, and it is impossible to wait until peppers are introduced before making food. It's just that Sichuan cuisine is very hot and popular, and the limelight overshadows those Sichuan cuisine that is not spicy, so that we think Sichuan cuisine is only spicy.