Rongpai, a big river dish dominated by Chengdu and Leshan cuisine, is also called Shanghe Gang. Rong Pai cuisines are usually full of allusions, with precise and accurate materials and many traditional dishes. For example, we are familiar with Mapo Tofu, kung pao chicken, husband and wife lung slices, white meat with garlic paste, shredded pork with fish flavor, pork cooked in Sichuan style, steamed pork with rice flour, ant on the tree, duck with camphor tea, bean curd with white oil, fried pork with salt, beef with lamp shadow, fried eel slices, Dongpo cuttlefish, boiled with salt, steamed Jiangtuan, spring bean curd and so on.
Chongqing School is mainly composed of Chongqing, Dazhou and Nanchong cuisine, also known as Xiahe Gang. Contrary to Rong Pai's delicacy, Chongqing cuisine is generous and rough, and is famous for its bold materials and not sticking to materials. Because of its bold spirit and strong street flavor, it is also commonly known as "Jianghu dishes", mostly from roadside stalls or home kitchens. We are familiar with pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly in Jiangdou Gan), spicy chicken, chili pepper series represented by chili pepper Fat Intestines, dry series represented by spring chicken, roasted chicken, taro chicken and beer duck, pickled chicken offal, pickled squid and pickled rabbit, and dry pot ribs and chilli shrimp represented by dry pot series, all of which are the main representatives of Chongqing Sichuan cuisine.
Salt Gang, mainly Zigong and Neijiang cuisine, is also called Xiaohe Gang. Zigong is a gathering place of salt gangs in the old days, which is rich in resources, forming the Sichuan cuisine in this area, with the characteristics of atmosphere, innovation and high-end. In addition to the tradition of "all kinds of dishes and various cooking techniques", Sichuan cuisine has the characteristics of "thick, fragrant, spicy and exciting". Make good use of pepper and ginger in salt dishes, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying; Boiling, stewing, frying and frying have their own rules. He is especially good at boiling and living, forming a distinctive flavor and taste different from other cuisines. Yanbang cuisine has also accumulated many well-known dishes. Well-known cold-eating rabbit, palm treasure and other cold-eating series, wind radish pettitoes soup, hibiscus black fish fillets, Hepu Huanzhu, fire whip beef, Zheng wonton soup, hot and sour pickled vegetables, Li Jiawan loach fish and so on.