The contents of Sichuan cuisine handwritten newspaper are as follows:

1. General introduction: Sichuan cuisine is one of the four traditional cuisines of Han nationality in China and one of the eight traditional cuisines of China. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot. ?

2. Factions: Sichuan cuisine is divided into three factions: Rong faction (Shanghe gang), Chongqing faction (Xiahe gang) and Salt gang (Xiaohe gang). Shanghebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is a salt-banged dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the eastern part of Laochuan. The three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

3. Features: Sichuan cuisine is famous for its extensive materials, changeable seasoning, diverse dishes, fresh taste, and equal emphasis on alcohol. It is also famous for its unique cooking methods and strong local flavor, which combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and is good at absorption and innovation.

4. History: Pepper was introduced in the late Ming and early Qing Dynasties, and until the late Qing Dynasty, the flavor characteristics were gradually shaped, and it was innovated and developed after the founding of New China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes, and its materials are mostly daily flavors, and there are also many delicacies and seafood. Its characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; The tastes are varied, including fish flavor, homely, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled pork slices, husband-and-wife lung slices, Mapo tofu, Sichuan style pork, chicken feet with pickled peppers, Dengying beef, saliva chicken, spicy shrimp, spicy chicken pieces, Chongqing hot pot, tofu pudding, chestnut roast chicken, spicy chicken and so on.