When it comes to Sichuan cuisine, you will definitely think that Sichuan cuisine is both spicy and spicy, but if you study Sichuan cuisine a little, you will know that Sichuan cuisine with spicy taste accounts for only one-fifth of the whole Sichuan cuisine system, and Sichuan cuisine has many flavors.
Among the "eight major cuisines", only Sichuan cuisine has a "flavor type". Sichuan cuisine uses spices such as pepper, pepper and bean paste, and various flavors such as spicy, sour and spicy, mashed garlic, mustard, sweet and sour, fish-flavored and litchi are prepared according to different proportions. There are only 24 basic flavors, so Sichuan cuisine has a "one dish and one grid".
Therefore, the variety of flavors can be loved by more people, and you will always find a Sichuan dish that suits your taste and will not get tired of eating it for a long time.
Second, the serving speed is fast.
Nowadays, the pace of people's life and work is accelerating, and they pay attention to efficiency in everything they do. Even the shorter the waiting time for food, the more popular it is.
There are 38 ways to cook Sichuan food, such as frying, frying, frying, smoking, stewing, stewing and dry-cooking, and most of them need to be cooked quickly, which takes a long time, so serving is fast. There are even some Sichuan restaurants that use ready-made seasoning packages, and only one seasoning is needed to make fish-flavored shredded pork.
Third, spicy and next meal
The first article mentions that Sichuan cuisine is not spicy, but its representative dishes are indeed spicy, such as Mapo tofu, boiled fish, boiled pork slices, Maoxuewang, etc. Some people laugh that Sichuan cuisine is "half pot of pepper and half pot of oil" and "pepper is more expensive than ingredients".
These representative Sichuan dishes are widely sought after in other places. These dishes are oily, spicy and spicy. It is very enjoyable to eat a dish with two meals, which greatly increases people's appetite and has endless aftertaste. Over time, I became dependent on Sichuan food, and then I felt dull when I ate light food.
Fourth, the price is grounded
Among the eight major cuisines, Shandong cuisine is eaten by dignitaries, Guangdong cuisine by merchants and rich people, Huaiyang cuisine by literati, and only Sichuan cuisine is the most grounded.
The grounding gas of Sichuan cuisine, first, is that its materials are ordinary, and seasonal vegetables and scraps can be used as its main materials, such as Mapo tofu, boiled pork slices, husband and wife lung slices, etc. Second, its price is low, and ordinary people pay attention to "affordable and delicious" when eating, which is indispensable. Sichuan food is very cheap, and it costs tens of dollars per capita in small cities, so they can still eat decently.
Five, the outflow of personnel.
Sichuan Province is a major labor export province in China. Some people say that "where there are people, there are people from China, and where there are people from China, there are people from Sichuan", adding that "where there are people from Sichuan, there are people from Sichuan".
Sichuan exports not only migrant workers, but also many Sichuan cuisine operators, who have left their homes and spread Sichuan cuisine to other places. In addition, "three years of Sichuan cuisine, ten years of Shandong cuisine", Sichuan cuisine is technically less difficult, novices start quickly, and Sichuan cuisine has a large number of talents. How can Sichuan cuisine not be carried forward?