There are six kinds of Sichuan cuisine: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if the primary and secondary flavors, shades, and amounts of flavors can be used, and the ingredients are selected, cut and cooked properly, all kinds of delicious dishes with special flavors can be obtained. [3]

Sichuan cuisine is characterized by its spicy, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. Seasoning methods include dry-roasted, fish-flavored, peculiar flavor, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish with one style, one hundred dishes with one flavor".

There are more than 20 compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt spicy flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, five flavor, fragrant bad flavor and sugar flavor.

Characteristics of dishes

Mainly consists of senior banquet dishes, ordinary banquet dishes, and popular lunch dishes.

And home-cooked dishes. The four types of dishes not only have their own style and characteristics, but also penetrate and cooperate with each other to form a complete system, which has wide adaptability to all walks of life and even to foreign countries.