Sichuan is a land of abundance, rich in products. Sichuan cuisine is also the first of the eight major cuisines. Because Sichuan cuisine pays attention to one dish and one style, it is widely used in seasoning. In recent years, Sichuan cuisine is the most popular dish in China restaurants all over the country and overseas.
Sichuan is a land of abundance, rich in products. Sichuan cuisine is also the first of the eight major cuisines. Because Sichuan cuisine pays attention to one dish and one style, it is widely used in seasoning. In recent years, Sichuan cuisine is the most popular dish in China restaurants all over the country and overseas.
Basic information
It happened that pepper was introduced into China, and combined with the local climate and geographical conditions in Sichuan, it formed a spicy, spicy and sour taste. Spicy cooking is relatively simple, and there are few cooking techniques in Sichuan cuisine. Because there are fewer dishes in Sichuan cuisine, Sichuan chefs learn a lot from other cuisines and make Sichuan cuisine in a new way.
For example, boiled cabbage in Sichuan cuisine can be seen at a glance as Huaiyang technique. kung pao chicken originated from Shandong cuisine with diced pork with soy sauce, and chicken slices with hibiscus is a famous dish in Hebei province, which has also been slightly changed into Sichuan cuisine by Sichuan cuisine chefs. Zhangcha duck was originally a famous dish in Fujian, and its techniques have also changed, and it has been integrated into Sichuan cuisine. Even so, it can't change the shortcomings of Sichuan cuisine, so only emphasizing seasoning is an inevitable choice.