The most famous flavors of Sichuan cuisine mainly include fish flavor, spicy flavor, spicy flavor, tangerine peel flavor, peppery numbing flavor, strange flavor, and hot and sour flavor.

At the same time, there are six types of Sichuan cuisine: numbing, spicy, sweet, salty, sour and bitter.

On the basis of the six basic flavors, it can be blended and changed into a variety of complex flavors. In the process of Sichuan cuisine cooking, if the priority, intensity, and amount of flavors can be used, the blending changes can be combined with the selection, cutting and cooking of ingredients.

If you cook it properly, you can get a variety of delicacies with special flavors that are both delicious and delicious.

Famous dishes of Sichuan cuisine: 1. Mapo Tofu Mapo Tofu is one of the traditional famous dishes of Sichuan Province. It is a Sichuan cuisine of Shanghe Bang Rongpai. It belongs to Sichuan cuisine and has the characteristics of numbing, spicy, hot, fragrant, crispy, tender, fresh and lively.

, is regarded as a classic of Sichuan cuisine, and it is also a famous Sichuan dish in Sichuan that is well-known at home and abroad.

Mapo Tofu was created during the Tongzhi period of the Qing Dynasty. It was originally created by Chen Liu, the founder of the Chinese time-honored brand "Chen Mapo Tofu". Because she had a few pockmarks on her face, it was called Mapo Tofu.

2. Twice-cooked pork Twice-cooked pork is a traditional Sichuan dish of cooking pork and belongs to Sichuan cuisine.

The main raw materials include pork, green pepper, garlic sprouts, etc. It has a unique taste, bright red color, fat but not greasy, and a strong aroma in the mouth.

Originated from rural areas of Sichuan.

In ancient times, it was called oil-fried pot; most families in Sichuan can make it.

The so-called reheating means cooking again.

Twice-cooked pork plays a very important role in Sichuan cuisine.