Sichuan cuisine is one of the eight major cuisines in China, which originated from Sichuan Province in the southwest of China. Sichuan cuisine is known as "one dish with one style, and all kinds of dishes are delicious" because of its characteristics of hemp, spicy, fresh, fragrant, tender and hot.

The development of Sichuan cuisine has a long history. During the Tang Dynasty, Sichuan cuisine had begun to form its own unique style. In the Ming and Qing Dynasties, Sichuan cuisine gradually became one of the representatives of China cuisine.

Characteristics of Sichuan cuisine

The characteristics of Sichuan cuisine are hemp, spicy, fresh, fragrant, tender and hot. Among them, hemp and spicy are the two most prominent characteristics. The spicy seasoning of Sichuan cuisine is realized by using pepper and pepper. Fresh, fragrant, tender and hot are achieved through cooking skills.

Sichuan recipe daquan

Below, I will introduce several classic Sichuan recipes for you, so that you can feel the unique charm of Sichuan cuisine.

Spicy Doufu?

Mapo tofu is one of the traditional famous dishes in Sichuan and one of the representatives of Sichuan cuisine. It takes tofu as the main ingredient, with minced meat, bean paste and other seasonings, and it tastes spicy and fragrant.

Production steps:

1. Cut tofu into small pieces, blanch in boiling water, and take out for later use.

2. Cool the oil in a hot pan, add chopped onion, ginger, garlic and minced meat and stir fry.

3. Add bean paste, Chili powder, pepper powder, cooking wine, chicken essence, salt and other seasonings, and stir-fry the fragrance.

4. Add tofu blocks and stir well.

5. Add appropriate amount of water, boil and cook for 5 minutes.

6. Add chopped green onion and sesame oil and stir well.

Sliced Fish in Hot Chili Oil

Boiled fish is one of the traditional famous dishes in Sichuan, with fresh and tender fish as the main ingredient and bean sprouts, bean skin, lotus root slices and other vegetables. It tastes spicy and fragrant.

Production steps:

1. Slice the fish and marinate with salt, cooking wine and starch 10 minute.

2. Put the stock in the pot, add vegetables such as bean sprouts, bean skin and lotus root slices, and cook until it boils.

3. Put the marinated fish fillets into the pot and cook until the fish changes color.

4. Add Chili oil, bean paste, pepper powder and other seasonings and cook until the soup is thick.

5. Add chopped green onion and sesame oil and stir well.

Kung Pao Chicken?

Kung pao chicken is one of the traditional famous dishes in Sichuan, with chicken as the main ingredient, peanut, onion, ginger, minced garlic and other seasonings. It tastes sweet, sour and slightly spicy, and has a fragrant aroma.

Production steps:

1. Cut the chicken into cubes and marinate with salt, cooking wine and starch 10 minute.

2. Put the oil in the pot, heat it to 70%, and stir-fry the onion, ginger and garlic.

3. Add the marinated diced chicken and stir-fry until it changes color.

4. Add peanuts, Chili powder, bean paste, sugar, vinegar and other seasonings, stir-fry evenly.

5. Add chopped green onion and sesame oil and stir well.