Shanghebang is the Rong school cuisine with Chengdu and Leshan as the core, which is characterized by being peaceful, rich in seasoning, relatively light in taste and many traditional dishes. Rongpai Sichuan cuisine emphasizes precise and accurate materials, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it concentrates on high-end dishes such as Gongting cuisine and Gongguan cuisine in Sichuan cuisine, which is usually quite allusive. Exquisite and delicate, most of them are traditional Sichuan dishes that have been handed down for a long time. In the old days, they have always been the official dishes of the governor of Sichuan. In general, Sichuan dishes in middle and senior banquet dishes in hotels are made with Chengdu Sichuan cuisine as the standard menu. The top-grade fine dishes in Sichuan cuisine are basically concentrated in Shanghe Bangrong School, among which it is known as the king of Sichuan cuisine. The high-grade clear soup dish created by the famous chef Huang Jinglin in the imperial dining room of the Qing Palace is often used as a metaphor for the "boiled cabbage" with the highest level of chef's cooking skill, which is the dish of Chengdu Sichuan cuisine in Dengfeng. Old Chengdu Mansion cuisine is also the representative of light and high-grade cuisine in Sichuan cuisine. The "Royal House Healthy Cuisine" with "one dish in one style and all kinds of dishes" represents dishes such as orange, cordyceps duck, braised pork in mash, Liu Gongya fish and so on. Famous dishes include boiled cabbage, Mapo tofu, cooked pork, kung pao chicken, salted boiled pork, Sichuan-style steamed pork, Qingchengshan ginkgo stewed chicken, husband and wife's lung slices, ants climbing trees, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (salted boiled white, sweet boiled white), fish-flavored series (shredded pork, eggplant), and squid. Xiba tofu, konjac series (roasted duck with snow konjac), Jianyang mutton soup, dry-roasted rock carp, dry-roasted mandarin fish, Ya 'an Yayu banquet, etc., involving the eating methods of Shanghebang hot pot, such as skewers, cold pot fish, dry pot with basin shrimp, basin chicken and so on. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from Leshan, Chengdu. In recent years, Shanghe Gang has created a new school of Sichuan cuisine with seafood ingredients and eastern seafood as raw materials, such as chilli crab, green pepper mackerel, pickled cuttlefish with Bian Shi vegetable root fragrance and pickled mandarin fish in half soup; Sichuan delicacies are the main delicacies in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, fish-flavored eggplant with pine mushrooms and duck wings with pine mushrooms. Snacks from all over Sichuan are usually regarded as an important part of Sichuan cuisine. Sichuan snacks are mainly Shanghaibang snacks, with western sichuan bazi as the center. Such as Sichuan pickle series, bean jelly series (northern Sichuan bean jelly, sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour and pork intestines powder), pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.), bean flower series (spring bean flower, tan bean flower, beef bean flower, prickly bean flower and ice drunk) Ye Er Ba, Huang Ba, Ding Ding Tang, San Da Bao, Chicken Feet with Pickled Pepper, maocai, Yanbian Beef, Cold Pot String, Salted Eggs, Leshan Sweet-skinned Duck/Pengshan Sweet-skinned Duck, Peculiar Chicken Pieces, Bang Bang Chicken, Baiwei Chicken, Green Pepper Chicken, Jiuwei Chicken, Dervish Chicken, Salted Duck, Husband and Wife Lung Slices, Zhangcha Duck, Peculiar Rabbit Head, etc. Hot pot, as an extremely important branch of Sichuan cuisine, originated from Chongqing Sichuan cuisine of Xiahe Gang, and has its own characteristics in all factions of Sichuan cuisine. Because of its mild taste, Shanghe Gang mainly includes clear oil hot pot, Yuanyang hot pot and Suobian fish hot pot, and the famous cold pot fish (originated from Yibin, Luzhou, and spread all over the country in Chengdu)

(2) Xiaohe Gang

Xiaohe Gang is centered on Zigong, southern Sichuan. Its characteristics are atmospheric, weird and high-end (the reason is salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild halls' dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning. 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". Salt dishes make good use of pepper and ginger, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying, which is unique; 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. In the evolution and evolution of salt-help dishes, a large number of well-known dishes have been accumulated, which are loved by everyone. Some of them have spread like wildfire, and they have been included in the Sichuan cuisine and put on the dining table in different places. In the late Qing Dynasty, Li Qiongpu, a salt merchant, wrote the Qiongpu Recipe, which recorded the cooking tips of various salt-help dishes, but unfortunately it has been lost. There are more than 1 representative dishes of salt-help dishes. Here are only some of them: boiled beef, fire whip beef, cold rabbit, Fushun bean curd, hot yellow throat, ox Buddha baking elbow, steamed beef with powder (or famous beef steamer), wind radish hoof flower soup, fish fillets with lotus, fried carp with scallion without juice (also known as "Hepu Huanzhu"), hot hairy belly, Xie Jiahuang bean jelly, Zheng wonton soup, hot and sour vegetables, and Li Jiawan tui. In addition to Zigong salt dishes, other cities in southern Sichuan also have their own characteristics. For example, Neijiang has the famous Qiuxi catfish series, and Yibin is the birthplace of cold pot fish and rabbit hot pot. The snacks are also very famous. Yibin features: Yibin burning noodles, Zhuhai famous dishes, Lizhuang white meat, Ye Erba, Nixi sesame cake, Baixi Chao cake and rabbit hot pot. Luzhou specialty snacks: white cake, London cake, huang ba, pork gizzard, Jiaosha pearl pill, Lianghe peach slices, Hejiang grilled fish, Jiang's braised dishes, old-fashioned ducks, and Zhu's miscellaneous sauce Xiaohe Gang are also the cradles of water-boiling techniques, and there has been a way to eat boiled beef since ancient times. Boiling techniques have been carried forward by Xiahebang Sichuan Cuisine School, and a series of fine boiled Sichuan dishes such as boiled fish and boiled pork slices have been achieved. Hot pot, as an extremely important branch of Sichuan cuisine, originated from Chongqing Sichuan cuisine of Xiahe Gang, which has its own characteristics in all factions of Sichuan cuisine, and Xiaohe Gang plays a heavy and spicy role. Hot pot has a fresh pot of rabbit hot pot, and cold eating practices, such as cold pot fish, have been invented. After being introduced to Chengdu, it has developed into a very popular new way of eating through this important food town.

(3) Xiahe Gang

Xiahe Gang is centered on Chongqing, Dazhou and Nanchong. Xiahe Gang's Sichuan cuisine is generous and rough. It is known for its rapid renovation of patterns, bold use of materials and not being constrained by materials. It is commonly known as Jianghu cuisine. Nanchong Sichuan cuisine in Dazhou is dominated by traditional eastern Sichuan cuisine, such as sour radish old duck soup and roasted cock. Chongqing Sichuan cuisine combines the influence of fine Sichuan cuisine in East Sichuan and the wharf culture along the Yangtze River, giving birth to an eclectic spread style. At the same time, influenced by a large number of immigrants from Jiangsu and Zhejiang during the Republic of China and the third-line construction period, some Chongqing dishes have the characteristics of thick oil and red sauce of Huaiyang cuisine and Shanghai cuisine compared with Sichuan cuisine. Some Chongqing-style Sichuan dishes are easy to learn and cook, and they are appetizing and appetizing. In recent years, they are very popular all over the country because of their commonness and appetite. Many Sichuan restaurants mainly serve Chongqing-style Sichuan dishes. Its representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly in Jiangdou Gan), boiled series represented by boiled meat slices and boiled fish, chili pepper series represented by spicy chicken, chili pepper snail, douban shrimp, spicy shellfish and chili pepper fat sausage, spring chicken, roasted chicken, taro chicken and beer duck. China's hot pot is colorful, with hundreds of pots and flavors. Famous as Chongqing's spicy hot pot, spicy and mellow, famous all over the world; Guangdong's seafood hot pot, edge furnace and calcium bone hot pot are delicious but not greasy. Hot pot with spicy butter, which is popular at home and abroad, originated from Chongqing Wharf and is the "highlight" of Sichuan cuisine, enjoying a high reputation at home and abroad. Spicy hot pot originated in Chongqing, and it has its own characteristics in all factions of Sichuan cuisine, except butter hot pot, hairy belly hot pot, old stove hot pot and eel hot pot, as well as clear oil hot pot, Yuanyang hot pot of Shanghe gang, rabbit hot pot and cold pot fish of Xiaohe gang. Xiahe Gang's very enjoyable taste, eclectic selection of materials and generous materials are praised, and the name of Chongqing means that the taste is overbearing and enjoyable. For example, a boss in Chengdu invented the practice of basin shrimp, but took the name of Chongqing basin shrimp. This dish is the owner's original, so it is called Chongqing basin shrimp, not because this dish was introduced from Chongqing to Chengdu, but because it took the meaning of Chongqing's popularity, which has something to do with Chongqing Sichuan cuisine's reputation for its generosity and spiciness. This shows that Xiahebang Sichuan cuisine has deeply influenced the development of Sichuan cuisine with its wonderful spicy taste. Xiahebang snacks are mainly centered on traditional historical cities in eastern Sichuan, such as Dazhou and Nanchong, such as Daxian Dengying beef and Langzhong Zhangfei beef.

classic taste

Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors. It is very difficult to prepare these compound flavors, but if you master their formulas and preparation methods, you can basically learn them. Now they are introduced as follows (according to their weight ratio):

Fish flavor

Onion, ginger and garlic paste 1. Pickled pepper .5. Sichuan bean paste 2. Sugar 1.5. Vinegar 1.5. Soy sauce, wine and monosodium glutamate are appropriate. The recipe is to stir-fry onion, ginger, garlic and pickled pepper first, then stir-fry bean paste to produce red oil and mix it with other seasonings. The red color is sweet, sour and spicy, and it is not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on.

spicy taste

pepper .5 or pepper powder .2, dried pepper .3, Sichuan bean paste 3, sugar 1, vinegar 1, onion, ginger, garlic, wine, soy sauce and monosodium glutamate. The recipe is to fry the dried Chili until brown, then stir-fry the pepper, stir-fry the onion, ginger and garlic and then add other seasonings. In order to taste hemp, some pepper powder can be added. Fried pepper smells fragrant, and hemp comes from pepper powder. Characterized by golden red color, spicy and delicious, slightly sweet and sour. Can make spicy and hot fish diced, mapo tofu and so on.

chili pepper flavor

Sichuan bean paste 1. Sugar .3. Vinegar .3. Onion, ginger, garlic, soy sauce, monosodium glutamate and wine. The recipe is to stir-fry the onion, ginger and garlic first, then stir-fry the bean paste into red oil, and mix with other ingredients. Characterized by fresh and spicy with a slight sweet and sour taste. Can be used to make chili pepper diced chicken, diced spicy fish and other dishes.

Pericarpium Citri Tangerinae flavor

Pepper .5. Dried Chili 1. Sichuan bean paste 3. Sugar 2. Pericarpium Citri Tangerinae 2. Soy sauce, monosodium glutamate, onion, ginger, garlic and wine. The preparation method is to fry the dried pepper first, and then stir-fry the pepper to make it fragrant. If dried tangerine peel is used, stir-fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry the onion, ginger and garlic, then stir-fry the sauce, and then add soup and other seasonings to stew the raw materials. The taste is spicy and delicious, with the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.

pepper and hemp flavor

scallion 1, pepper 2, soy sauce 12, sugar 2, vinegar 2, monosodium glutamate and a little fresh soup. The preparation method is to soak Zanthoxylum bungeanum in wine for one night, then chop it into fine mud with scallion, and add soy sauce, sugar, vinegar and other ingredients to make it. It is characterized by sesame, fresh and salty. Can be used to adjust and stop pepper and hemp slices, pepper and hemp belly slices and other vegetables.

Odd taste

Sichuan bean paste 1. Sesame paste 1. Sugar .8. Vinegar .8. Pepper powder .5. Oil 1. Onion, garlic paste .1. Soy sauce, fresh soup .1. The method is to stir-fry Sichuan bean paste with oil until the oil turns red, stir-fry sesame paste with fresh soup, and mix all the ingredients evenly. It is characterized by the combination of spicy, hemp, sweet, sour, salty, fresh and fragrant flavors, and the taste is very rich. It can be used to prepare diced chicken, sliced duck and so on.

sour and spicy taste

spicy taste can be divided into two types: stir-fried vegetables and braised vegetables. The former ratio is: Sichuan bean paste 1, sugar .6, vinegar .9, onion, ginger, garlic and wine, soy sauce, fresh soup and red oil. The method is to stir-fry onion, ginger, garlic and bean paste first, and then mix other seasonings. The latter ratio is .8 of white pepper, 6 of vinegar, 6 of chopped green onion and coriander, and a little of sesame oil. The former is characterized by sour, spicy and fragrant, slightly sweet, while the latter is sour and refreshing, salty and sour on the mouth, and spicy when swallowed. Used for frying vegetables such as hot and sour squid rolls and hot and sour fish fillets; Braised vegetables such as hot and sour soup, hot and sour stewed chicken blood, etc.