At present, Sichuan cuisine does have markets across the country. I have opened Sichuan cuisine restaurants for many years, and I have summarized some experiences and introduced them to you. I hope it will be helpful to you, and I wish you immediate success!

1. First of all, the decoration design of Sichuan restaurants:

The decoration design of Sichuan restaurants does not have a fixed style, and the characteristics of diverse styles are relatively obvious. However, several problems need to be overcome, such as the monotonous structure, turbid and humid indoor air, too small spacing between dining rooms, depressed environmental space, and lack of original and characteristic decoration.

Equipments and requirements for Sichuan restaurants:

Authentic Sichuan restaurants must have complete equipment in order to cook a variety of delicious Sichuan dishes. The equipment of Sichuan restaurants is generally divided into basic equipment and special equipment.

(1) Basic equipment:

1. Dining table, mainly divided into three types: square table, long table and round table;

2. Dining chairs;

3. Hall auxiliary equipment, including turntables, wine cabinets, storage tables, etc.;

4. Warehouse equipment, including dry goods warehouses, refrigerated warehouses, freezers, wine warehouses, etc.

(2) Special equipment:

1. Kitchen equipment:

A. Meat processing equipment, including slicers, meat grinders, etc.;

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B. Staple food processing equipment, including dough mixers, dough presses, rice washing machines, dumpling (steamed buns, steamed buns) forming machines, etc.;

C. Vegetable processing equipment, including vegetable washing machine, vegetable cutting machine, multi-purpose food slicer, peeling machine, dicing machine, vegetable shredder, etc.;

D. Frying equipment, including frying furnace, pressure frying furnace, tipping bucket frying pan etc.;

E. Stoves, mainly Chinese food stoves, are composed of a stove frame, a burner, a cast iron pot ring and a gas supply pipe system, and can use three types of gas: coke oven gas, liquefied petroleum gas and natural gas;

F. Steam cooking equipment, including steam pots, steam cabinets, etc.;

G. Ovens, including slow ovens, standard ovens, microwave ovens, etc.;

H. Refrigeration equipment, including refrigerators, freezers, low-temperature refrigerators, cold drink machines, etc.;

I. Dishwasher, divided into three types: conveyor belt type, door type, and desktop type;

J. Mixer, which can be used for kneading noodles, beating eggs and quickly turning raw materials into paste;

K. Food and tableware transportation equipment, including service elevators, food delivery elevators, food ladders, Horizontal conveyors, trolleys and carts, etc.;

L. Range hood.

2. Restaurant utensils:

A. Flat plate, which can be used as a single plate, a bone plate, a supporting plate, and can also be used to hold stir-fried vegetables and make a platter;

B. Nest plate, usually used to hold soup, marinade, and gravy;

C. Waist plate, also called long plate and fish plate;

Unique Sichuan cuisine Raw materials

Sichuan cuisine is rich in cooking raw materials, especially some famous and special raw materials that are unique to Sichuan cuisine and are the basis for making authentic Sichuan cuisine.

1. Vegetables: including, Kuicai (winter vegetables), Piaoerbai (Piaoercai), Luokui (soft pulp leaves), pea tips, Lotus white (cabbage), lettuce (green bamboo shoots, stem lettuce), leeks, red rapeseed, bell pepper, green cabbage, red radish, winter melon, wild rice, pickles, etc.

2. Aquatic products: including rock fish, rock carp, river turtle, squid, catfish (catfish), catfish, Yangtze sturgeon (artificial breeding), eel, etc.

3. Dried miscellaneous products: including white fungus (white fungus), bamboo fungus, black fungus, shiitake mushroom (winter mushroom), day lily, konjac, etc.

Unique condiments of Sichuan cuisine:

The reason why authentic Sichuan cuisine has its own characteristics and wins by taste is closely related to the condiments used.

To cook Sichuan cuisine, important condiments, such as Sichuan salt, Sichuan peppercorns, sea peppers, watercress, pickled peppers, etc., are absolutely indispensable. Sichuan restaurants opened outside Sichuan also purchase special ingredients, accessories and condiments from Sichuan. Their purpose is to maintain the "authenticity" of real Sichuan cuisine.

1. Zanthoxylum bungeanum: The Zanthoxylum bungeanum produced in Sichuan has the largest particles, is red and oily in color, has less hemp seeds, and has a strong fragrance. It is the top grade of Zanthoxylum bungeanum. In Sichuan cuisine, there are generally three ways to use Sichuan peppercorns: whole, Sichuan peppercorn noodles, and Sichuan peppercorn oil. In Sichuan spicy hot pot, Mapo tofu, boiled beef, red oil-flavored cold dishes and other dishes, Sichuan peppercorns are indispensable condiments.

2. Ginger: Sichuan ginger is of excellent quality, with large roots and strong aroma and spicy taste. Sichuan cuisine generally uses three types of ginger, fresh ginger and dried ginger. Ginger can be seen everywhere in dishes such as shredded pork with ginger, fried duck with ginger, ginger elbow, and Sichuan-style soup.

3. Garlic: Garlic has the functions of removing fishy smell, relieving greasiness, and increasing aroma in the seasoning of animal raw materials. Garlic is the main auxiliary ingredient in famous dishes such as garlic silver carp, garlic eel segments, and garlic white meat.

4. Onions: There are two types: green onions and small onions. Green onions have a spicy flavor, which can relieve fishy smell, stimulate appetite, appetizer, digestion, sterilization and detoxification. Spring onions are mainly used for cold dishes, while scallions are mainly used as accessories or seasonings for hot dishes.

5. Chili peppers: Sichuan cuisine uses dried chili peppers and pickled chili peppers.

Doubanjiang: Doubanjiang is brewed with fresh peppers, high-quality broad beans and flour. The Pixian Douban produced in the Pixian area of ????Sichuan and the Linjiang Temple Douban produced in the Ziyang area are the top quality, especially It is Pixian Douban, one of the indispensable condiments in Sichuan cuisine. This kind of watercress is reddish-brown in color, oily and shiny, fresh and spicy in taste, crispy in the petals, and has a strong sauce and light aroma. It is the main condiment for cooking home-cooked, spicy, fish-flavored and other flavors.

Sichuan salt: Sichuan salt can fix the taste, enhance freshness, relieve greasiness and remove fishy smell in cooking. It is one of the necessities for Sichuan cuisine. The salt used for cooking should preferably be high in sodium chloride and contain impurities such as magnesium chloride and magnesium sulfate. Well salt is commonly used in Sichuan cooking. Its sodium chloride content is as high as 99%. It has a pure taste, no bitterness, white color, small crystals, loose and non-caking. Well salt produced in Zigong, Sichuan is the most ideal seasoning among salts. .

Soy sauce: Sichuan calls soy sauce soybean oil, and the craft soy sauce produced in Deyang, Sichuan is the best.