What are the three soul seasonings of Sichuan cuisine? I think the soul seasoning of Sichuan cuisine should be pepper, bean paste, pickled pepper or lobster sauce. Some people will say that there must be pepper in the soul seasoning of Sichuan cuisine. In fact, many southern provinces can eat spicy food, and Chongqing, Hunan, Yunnan and Guizhou can all eat spicy food, so we can't generally define Chili as the soul seasoning of Sichuan cuisine.

Pepper is a common condiment in Chinese food. There are many kinds of peppers, such as Erjingtiao, bullet, morning pepper and beauty pepper. Among them, Erjing pepper is unique in Sichuan cuisine. If you have to count pepper as the soul seasoning in Sichuan cuisine, you can only say the specific name of pepper, Erjingtiao. You can't simply call it Chili. Many Sichuan restaurants in first-tier cities buy Erjingtiao from Sichuan in order to preserve the authentic taste.

Zanthoxylum bungeanum is the soul seasoning of Sichuan cuisine. In recent years, more and more peppers have appeared in Sichuan cuisine. It can be said that pepper and pepper are the soul seasonings of Sichuan cuisine. Only Sichuan cuisine can see the whole Chili or Chili. Instead of grinding it into powder and putting it on a plate. In other cuisines in China, we haven't seen any dishes made of whole peppers. Chongqing cuisine is similar to Sichuan cuisine. Should belong to the same cuisine.

Bean paste is a unique seasoning in Sichuan cuisine, among which Pixian bean paste is the most famous. Many Sichuan dishes contain bean paste, and some are auxiliary seasonings, such as Mapo tofu and Sichuan pork. Some are the main spices, such as bean fish. Bean paste is bright in color, salty and slightly spicy, and has a unique fermentation flavor. This is a very delicious condiment.

Pickled pepper or fermented soybean is also the soul seasoning of Sichuan cuisine, which has the characteristics of changeable taste and diverse dishes. A large part of it is to change the taste of dishes by changing the proportion of seasonings. By adjusting the ratio of pickled pepper to onion, ginger and garlic, the taste of big litchi branches and small litchi can be made. The fish-flavored shredded pork we eat is a small litchi-flavored dish.

Summary: As the soul seasoning of Sichuan cuisine, it is unique in Sichuan cuisine. This seasoning can be regarded as the soul seasoning of Sichuan cuisine. If this seasoning also appears in other cuisines, it can't be regarded as the soul seasoning of Sichuan cuisine. Zanthoxylum bungeanum, bean paste and pickled pepper are all unique or unique in Sichuan cuisine. So it can be called the soul seasoning of Sichuan cuisine.