Sichuan cuisine is introduced in the sixth episode of the first season of Tongue and Tip of China.

The Harmony of the Five Flavors:

Chinese cuisine has always been said to have "flavor" as its soul. Different raw materials, different seasonings, different modifications, and different masters of flavoring lead food to a more delicious realm.

Savory, sweet and salty, sweet and sour, hot and sour, spicy and numbing, spicy and bitter, fresh and fragrant ...... Every kind of food, through the Chinese people's careful cooking, presents a different flavor type and temperament. This episode is going to explore the different seasonings needed by the Chinese to cook various flavors, show the production process of the rich seasonings, and demystify the superior seasoning techniques of the Chinese.

The 10 stories cover the four basic cuisines of Sichuan, Lu, Guangdong and Huaiyang, as well as representative regional cuisines such as Xinjiang and Yunnan, and tell the real life of the current Chinese people and express their true emotions by showcasing the rich and colorful culinary culture.

Expanded Information

Sichuan Cuisine:

1, Ma Po Tofu

It is one of the traditional famous dishes of Sichuan Province, which is part of the Sichuan Cuisine. The main ingredients are toppings and tofu. The ingredients are mainly tofu, minced beef (you can also use pork), chili peppers and peppercorns. Numb from pepper, spicy from chili, this dish highlights the characteristics of Sichuan cuisine "spicy". It has a unique flavor and smooth texture.

2, boiled beef

Specialty traditional dishes, belonging to the Sichuan cuisine. The main ingredient is lean yellow beef. Accessories bean sprouts, duck blood, broth, lettuce or other vegetables, fans. Seasonings green onion, refined salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried chili peppers, chili oil, pepper, mash juice, wet starch, Dan County bean paste. Because the sliced beef in the dish is scalded in a spicy soup, it is called boiled beef.

3. Spicy Chicken

Spicy Chicken is a classic traditional dish that is a specialty of the Sichuan and Chongqing regions. It is generally made from whole chicken, plus green onions, dried chili peppers, peppercorns, salt, pepper, monosodium glutamate, and many other ingredients, and although it is the same dish, it has its own special characteristics in various places.

Baidu Encyclopedia - China on the Tip of the Tongue