Taste characteristics: It is famous for its rich taste, broad taste, thick taste and strong taste.

? Known as a hundred dishes and a hundred flavors, the most famous ones are fish flavor, spicy, hot pepper, tangerine peel, pepper and numbing, strange flavor, hot and sour flavor.

School: There are two schools, Chengdu and Chongqing.

?Famous dishes: Kung Pao chicken, Yipin bear paws, fish-flavored shredded pork, and dry-roasted shark fin.

Extended information: Sichuan cuisine requires a reasonable combination of raw materials to highlight its flavor characteristics.

The raw materials of Sichuan cuisine are divided into separate ones and mixed ones, and they pay attention to the appropriate combination of light and dark, meat and vegetables.

Those with strong flavor should be used alone without mixing; those with light flavor should be paired with light, those with strong flavor should be paired with thick, or a combination of thick and light, but neither will overpower the taste; meat and vegetables should be paired appropriately and cannot be confused.

This requires that in addition to selecting the main raw materials, we must also do a good job in the matching of auxiliary materials, so that the taste of the dishes is harmonious and rich, the raw materials are prioritized, the texture combinations complement each other, and the tones are coordinated, beautiful and distinct, so that the dishes are not only delicious, delicious, but also delicious.

It is delicious, has edible value, and is rich in nutritional value and artistic appreciation value.