Sichuan cuisine is one of the eight major Chinese cuisines and one of the four traditional Chinese cuisines. Sichuan cuisine is characterized by extensive materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. Because Sichuan cuisine is good at spicy seasoning, many people think that Sichuan cuisine is mainly spicy. In fact, the characteristics of Sichuan cuisine are more accurate, that is, "one dish is unique and all kinds of dishes are delicious." Sichuan cuisine can be divided into three factions, namely Shanghe Gang, Xiaohe Gang and Xiahe Gang. Chengdu and Leshan in western Sichuan are the central areas of Shanghe Gang, and Sichuan cuisine is a typical representative. The salt dishes in Xiaohebang, centered on Zigong in southern Sichuan, include Yibin cuisine, Luzhou cuisine and Neijiang cuisine, with boiled beef, fireside beef and steamed beef with powder as typical representatives. Xiahebang is a kind of Jianghu dishes represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine, with Chongqing hot pot, spicy chicken and Maoxuewang as typical representatives.

Sichuan cuisine is delicious, spicy, fragrant and exquisite, and now it has spread all over the country. The taste of Sichuan cuisine is accepted by most people, regardless of north and south. This is the charm of Sichuan cuisine. Of the eight major Chinese cuisines, Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, only Sichuan cuisine has the highest acceptance, and its taste can satisfy most people. Modern Sichuan cuisine has evolved, the practice is no longer as complicated as in the past, and the taste has been adjusted according to the acceptance of most people. Let's share 16 the famous Sichuan cuisine in China, and see what you have eaten.

1, shredded pork with fish flavor

Fish-flavored shredded pork is a famous Sichuan dish, which is served in almost all Sichuan restaurants in China. Shredded pork with fish sauce is spicy, sweet and sour. It is made of lean pork tenderloin, and the side dishes can be carrots, black fungus, green peppers, red peppers, shredded bamboo shoots and so on according to different regions. Fish flavor is a practice in Sichuan. There is no fish in Fish Flavor, but it is made of pickled pepper, salt, soy sauce, sugar, Jiang Mo, minced garlic and onion. In addition to shredded pork with fish flavor, fish-flavored eggplant is also the same, and the taste is the same.

2. kung pao chicken

Kung pao chicken is also a specialty of Sichuan cuisine, and it is one of the top ten classic dishes in Sichuan. Although kung pao chicken is famous, it does not belong to pure Sichuan cuisine. It is a combination of Sichuan cuisine and Shandong cuisine. Pepper and pepper are added to the sauce-fried chicken diced in Shandong cuisine. After improvement, it is spicy and sweet, and the diced chicken is fresh and tender, spicy and appetizing. After kung pao chicken's entrance, the tip of the tongue first feels slightly spicy and slightly numb, then the root of the tongue feels sweet, and there will be some "sour" feeling when chewing. Spicy and sweet chicken, onions and peanuts make people want to stop.

Step 3 stew beef

The initial practice of boiling beef is more particular. It is to use pure lean beef, cut into thin slices one inch and five minutes long, eight minutes wide and one minute thick, and marinate them with salt, soy sauce, fermented glutinous rice juice and wet starch. Stir-fry Pixian watercress and dried pepper in an oil pan until brown, then stir-fry pepper, onion and lettuce slices until fragrant, add broth to boil, put beef slices in a pot, cook until the meat slices are stretched and shiny, put them in a bowl, add pepper and pepper, and pour hot oil to stir-fry until fragrant, and serve. Boiled beef combines hemp, spicy, fresh and fragrant, and the beef is tender but not old, spicy and delicious. In order to save costs, Sichuan restaurants in many places use pork instead of beef, which is now called boiled meat slices. Although the method is the same, boiled beef is more delicious than boiled meat slices.