Nowadays, when many people hear Sichuan cuisine, the first thing they think of is "spicy", followed by "oil". Especially, some friends in the south think that Sichuan cuisine is not so healthy and healthy. Many people think that Sichuan cuisine is an ordinary dish, such as shredded pork with fish sauce, kung pao chicken and Mapo tofu. However, after reading this article, you will have a brand-new systematic understanding of Sichuan cuisine. When someone mentions Sichuan cuisine again, we can tell him loudly that Sichuan cuisine is not simple or single.

Sichuan cuisine, as one of the four traditional Chinese Han cuisines and one of the eight Chinese cuisines, originated in ancient Pakistan and Sichuan (now Chongqing, Sichuan). After the enlightenment from the Spring and Autumn Period to the Qin Dynasty, it took on an initial outline in the Han and Jin Dynasties. Sichuan cuisine has a wide range of materials, changeable seasoning and diverse dishes, and is well-known at home and abroad. Behind our common Sichuan cuisine, there are actually many stories that we don't know. In addition to the long history of Sichuan cuisine, its own characteristics are even more eye-catching, such as its exquisite materials, diverse tastes, cooking methods, mastery of cooking temperature, etc., each of which is worthy of our study.

In terms of materials, Sichuan cuisine has a wide range of ingredients. There are meat ingredients such as cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits; There are bamboo shoots, leeks, celery, lotus roots, pineapples, melons and vegetables grown in the soil; There are also Jiangtuan, silver carp, mullet, crucian carp and diced yellow pepper swimming in the water, all of which are the best freshwater fish produced in Sichuan. In addition to these fresh ingredients, there are all kinds of dry goods, such as tremella from Tongjiang and Wanyuan, Dictyophora from Yibin, Leshan, Fuling and Liangshan, Auricularia from Qingchuan and Guangyuan, Lentinus edodes from Yibin, Wanxian, Fuling and Dachuan, and konjac produced in many places, which are all common ingredients of Sichuan cuisine. There are many kinds of condiments needed for cooking these ingredients-Zigong salt, Langzhong Baoning vinegar, Zhongba soy sauce, Pixian bean paste, Qingxi pepper, Yongchuan lobster sauce, Fuling mustard tuber, Nanchong winter vegetable, and the soul "pepper" of Sichuan cuisine. The commonly used peppers are Erjing pepper, bullet pepper, Qixing pepper and Xiaomi spicy. No matter whether you have heard or seen these ingredients, there are so many kinds of ingredients behind the well-known Sichuan cuisine.

In terms of taste, Sichuan cuisine is quite rich in taste, and it is known as a hundred dishes. Among them, the most well-known ones are fish flavor, spicy flavor, chili pepper flavor, dried tangerine peel, pepper and hemp flavor, strange flavor and sour and spicy flavor. It may be difficult to prepare flavor types, but as long as you master their recipes and preparation methods, you can cook Sichuan cuisine with ease. The following describes the formula methods of several flavors, but because everyone has different tastes, it can be used as a reference.

Fish flavor: onion, ginger, garlic paste 1, pickled pepper 0.5, Sichuan bean paste 2, sugar 1.5, vinegar 1.5, soy sauce and wine. 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 0.5 or pepper powder 0.2, dried pepper 0.3, Sichuan bean paste 3 sugar 1, vinegar 1, onion, ginger, garlic, wine and soy sauce. 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. For hemp flavor, you can also add some pepper powder. 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 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce 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 0.5, dried pepper 1, Sichuan bean paste 3, sugar 2, Pericarpium Citri Tangerinae 2, soy sauce, onion, ginger, garlic and wine. The preparation method is to fry the dried pepper first, and then stir-fry the pepper for fragrance. If dried tangerine peel is used, stir-fry it. If dried tangerine peel is ground into powder, it can be sprinkled after 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 fragrance of dried tangerine peel, which can be made into dried tangerine peel beef, dried tangerine peel chicken and so on.

Pepper hemp flavor: scallion 10, pepper 2, soy sauce 12, sugar 2, vinegar 2, 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 mix. It is characterized by sesame, fresh and salty. Can be used to mix pepper and hemp slices, pepper and hemp belly slices and other vegetables.

In terms of cooking skills, Sichuan cuisine can be said to make the best use of it. Good at frying, sliding, stirring, exploding, frying, boiling, simmering, etc. Especially small frying, stir-frying, dry stir-frying and dry burning have their own unique features. The method of stir-frying, but oily, does not change the pot, temporarily cooks the juice, fries it in a hurry, and becomes a dish in one pot. The dishes are loaded from the pot and suddenly the fragrance is overflowing; Dry stir-frying, that is, stir-frying the filamentary raw materials with medium-hot oil to make them dehydrated, mature and fragrant; Dry-burning means slow-burning with medium fire, so that the soup with strong flavor permeates into the raw materials, and naturally becomes juice with strong alcohol flavor.

As one of the most popular cuisines, Sichuan cuisine is indispensable in the catering industry. Sichuan cuisine occupies an important position both in and outside Sichuan province, at home and abroad. As far as Chengdu is concerned, there are countless Sichuan restaurants, large and small, and the streets and alleys are full of all kinds of Sichuan food shops. If hot pot is considered as Sichuan food, both of them occupy half of the catering industry in Chengdu. In my opinion, a successful Sichuan restaurant should have its own specialty dishes, just like a city. When we mention it, we will naturally think of its familiar cultural specialties such as place names, buildings and people. The top ten classic Sichuan dishes are Sichuan-style hot pot, boiled fish, Sichuan-style pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, pickled fish, kung pao chicken and sweet-skinned duck. (Welcome to add) If you haven't tried these delicious Sichuan dishes, it's a pity. Find an authentic Sichuan restaurant to satisfy and enjoy your taste buds.