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Authentic Sichuan cuisine 160 kinds of recipes
Authentic Sichuan cuisine is also divided into three factions, with different practices and tastes:

Shanghe school (Rong school, mainly Chengdu and Leshan cuisine); Special snacks, people-oriented, relatively light, many traditional dishes. Rong Sichuan cuisine emphasizes the fineness and precision of ingredients, strictly follows traditional classic recipes, and has a mild and long taste. It is usually full of allusions. Its famous dishes include Mapo Tofu, Sichuan-style pork, kung pao chicken, bacon, steamed pork, sliced pork for husband and wife, ant climbing trees, Deng Ying beef, white meat with garlic paste, duck with Zhangcha, white oil tofu, shredded pork with fish flavor, spring tofu, fried meat with salt, sliced eel, Dongpo cuttlefish, sauce balls and so on.

Xiabang (Chongqing school, mainly Chongqing cuisine and Dazhou cuisine); Featuring home cooking, it is close to the people, spicy and innovative. Chongqing Sichuan cuisine, commonly known as Jianghu cuisine, is generous and rough, and is famous for its fast renovation, bold materials and non-sticking. Most of them originated from people's family kitchens or roadside shops and gradually spread among people. In recent years, Chongqing-style Sichuan cuisine is very popular all over the country, and the main dishes of many Sichuan restaurants are Chongqing-style Sichuan cuisine. Representative works include pickled fish, Maoxuewang, saliva chicken and stewed dried vegetables (mostly dried vegetables), chili series represented by spicy chicken, chili snail and chili fat sausage, dry-baked series represented by spring chicken, roast chicken, taro chicken and beer duck, pickled pepper series represented by chicken offal, squid and pickled pepper rabbit, and dry pot series represented by dry pot ribs and chilli shrimp. Spicy chafing dish (or beef omasum chafing dish or chafing dish), which is popular at home and abroad, originated in Chongqing, because its connotation is beyond the scope of Sichuan cuisine, and it is usually regarded as an independent diet system rather than an integral part of Sichuan cuisine.

Xiaohe Gang (salt gang dishes, mainly Zigong and Neijiang dishes); Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong's salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild dishes, which are divided into three categories: spicy, spicy and sweet and sour. Pickled vegetables are characterized by their thick, heavy and strong flavor. Pay most attention to seasoning. In addition to the tradition of "various dishes and cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy, fresh and spicy". Pickled vegetables make good use of pepper and ginger, with a wide range of materials and a large amount. They are all carefully selected, frying, frying, roasting and frying, each with its own characteristics. Boiling, stewing, frying and frying all have their own rules. He is especially good at cooking, which has formed a unique flavor and taste different from other cuisines. In the evolution of salt-help dishes, a large number of famous dishes that everyone likes to eat have been accumulated. Some spread like wildfire, blended into Sichuan cuisine and served on tables all over the country. The "Qiongpu Recipe" written by Li Qiongpu, a salt merchant in the late Qing Dynasty, recorded the cooking tips of various salt dishes. Unfortunately, it has been lost. The representative dishes of pickles are 100. Here are just some of them: boiled beef, fire whip beef, cold food series (well-known as rabbit beef, chicken duck and mushroom palm cold food), Fushun tofu, spicy yellow throat, roasted elbow with cow Buddha, steamed pork with rice flour (or famous beef steamer), wind radish and hoof flower soup, fish fillets with hibiscus, roasted carp without sauce (also known as Hepu Huan Zhu) and spicy hairy belly. Thank you.