Introduction to Sichuan Cuisine Sichuan cuisine, as one of the eight major cuisines in my country, occupies an important position in the history of Chinese cooking. It uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy and spicy, and its unique cooking methods. With rich local flavor, it integrates the characteristics of the southeast, northwest, and learns from the strengths of many experts. It is good at absorbing and innovating, and is well-known at home and abroad.

The faction of Sichuan cuisine is Shanghebang (Rongpai, mainly Chengdu and Leshan cuisine); it is characterized by snacks that are close to the people. It is relatively light and has more traditional dishes. Xiahebang (Chongqing style; mainly Chongqing and Dazhou cuisine)

; It is characterized by home-cooked dishes that are close to the people; relatively spicy; mostly innovative Xiaohebang cuisine (Yanbang cuisine; mainly Zigong and Neijiang); characterized by atmosphere, weirdness. High-end (the reason is the salt merchant) characteristics of Sichuan cuisine is that it highlights the spicy flavor

, spicy, fragrant, fresh, rich in oil, and thick in flavor, with heavy use of "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Seasoning methods include dry roast, fish flavor, strange flavor, pepper and sesame, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one hundred flavors"

reputation.

In terms of cooking methods, he is good at stir-frying, frying, stir-frying, stir-frying, stir-frying, deep-frying, boiling, simmering, etc.

Especially small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics.

From the high-end banquet "Three Steamed and Nine-Double" to popular casual meals, folk snacks, home-cooked dishes, etc., there are many dishes with novel styles and fine workmanship.

Sichuan cuisine is characterized by its emphasis on numbing, spicy, fragrant, fresh, oily, and thick flavor, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Seasoning methods include dry roast, fish flavor, strange flavor, pepper and sesame, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one hundred flavors"

reputation.

In terms of cooking methods, he is good at stir-frying, frying, stir-frying, stir-frying, stir-frying, deep-frying, boiling, simmering, etc.

Especially small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics.

From the high-end banquet "Three Steamed and Nine-Double" to popular casual meals, folk snacks, home-cooked dishes, etc., there are many dishes with novel styles and fine workmanship.

The basic flavors of Sichuan cuisine are 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.

There are more than 20 compound flavors of Sichuan cuisine, such as salty, homely, spicy, spicy, fish, ginger, strange, peppery, spicy, and sour.

Flavor type, red oil flavor type, garlic flavor type, sesame sauce flavor type, soy sauce flavor type, smoke flavor type, lychee flavor type, five-flavor type, fragrant grains flavor type, sweet and sour flavor type, sweet flavor type, tangerine peel flavor type,

Mustard flavor, salty-sweet flavor, salt-and-pepper flavor, spicy lychee flavor, tomato sauce flavor, etc.

[Edit this paragraph] Sichuan cuisine mainly consists of four parts: high-end banquet dishes, ordinary banquet dishes, popular casual dishes and home-style dishes.

The four types of dishes not only have their own styles and characteristics, but also penetrate and cooperate with each other to form a complete system, which is widely adaptable to all walks of life in various places and even foreign countries.

Sichuan cuisine Sichuan cuisine emphasizes Sichuan cuisine with rich varieties and delicious flavors. Therefore, it is loved and respected by people. This is inseparable from its emphasis on cooking techniques, fine production techniques, and strict operating requirements.

Sichuan cooking has four characteristics: first, careful selection of ingredients, second, fine knife skills, third, reasonable combination, and fourth, careful cooking.

It has its own uniqueness in terms of "fried".

Many of its dishes adopt the "stir-fry" method, which is characterized by short time, fast heat, less juice, fresh taste, and compliance with nutritional and hygienic requirements.

Dishes cooking may seem simple, but in fact it contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of the working people.

Sichuan cuisine is a cuisine with a long history and strong local flavor.

It has rich varieties, varied tastes and strong adaptability. It enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors". With its variety of flavors and unique style, it has won the favor of people at home and abroad. Many people uttered "Eating in China,

Sichuan cuisine is mainly divided into two categories: Rong style and Chongqing style.

Rongpai Sichuan cuisine emphasizes the use of fine and accurate ingredients, strictly based on traditional and classic recipes; Chongqing Pai Sichuan cuisine focuses on the bold use of ingredients, not being limited to ingredients, and updated techniques.

It is generally believed that Rongpai Sichuan cuisine is traditional Sichuan cuisine, while Yupai Sichuan cuisine is new Sichuan cuisine.

Take twice-cooked pork as an example. In the Rongpai method, the ingredients must be three-strand pork (the upper part of the pork belly), green garlic sprouts, Pixian bean paste and sweet noodle sauce. However, this is not the case in the Yupai method. All kinds of pork with skin can be used.

Green garlic sprouts can also be replaced by other vegetables, and sweet noodle sauce can be replaced by sucrose.

The specific cooking techniques of the two schools are basically similar.

The difference is that Rongpai adheres to the tradition, while Yupai introduces new methods (although it may not be more delicious than the traditional method).

Rongpai Rongpai Sichuan cuisine is exquisite and delicate, mostly traditional Sichuan cuisine that has been passed down for a long time.

Rongpai Sichuan cuisine pays attention to the use of fine and accurate ingredients and strictly follows traditional classic recipes. It has a mild taste and long-lasting aroma.

Usually quite allusive.