Doubanjiang enhances the flavor, and Sichuan cuisine is most particular about doubanjiang. Experts who study Sichuan cuisine will find the details of the use of doubanjiang in Sichuan cuisine.

Sichuan cuisine, as one of the four traditional Chinese Han cuisines and one of the eight major Chinese cuisines, uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors, and is famous for its good use of spicy seasonings. With its unique cooking methods and rich local flavor, it integrates the characteristics of the southeast, northwest, and draws on the strengths of many families. It is good at absorbing and innovating, and is well-known at home and abroad. Representative dishes include fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, Dongpo pork elbow, etc.

Spicy flavor

0.5 Sichuan peppercorns or 0.2 Sichuan peppercorn powder. 0.3 dried chili peppers. Sichuan bean paste 3. Sugar 1. Vinegar 1. Onion, ginger, garlic, wine, soy sauce, appropriate amount of MSG . The preparation method is to first fry the dried chili segments until brown, then add the peppercorns and stir-fry until fragrant, stir-fry the onions, ginger and garlic, and then add other seasonings. To get the numbing flavor, you can also add some pepper powder. (The fried Sichuan peppercorns give off the aroma, and the numbing flavor comes from the Sichuan peppercorn powder). It is characterized by golden red color, spicy and delicious flavor, and slight sweet and sour taste. Can be used to make spicy diced fish, Mapo tofu, etc.

Spicy flavor

Sichuan Doubanjiang 1. Sugar 0.3. Vinegar 0.3. Onion, ginger, garlic and appropriate amount of soy sauce, MSG and wine. The preparation method is to first add onion, ginger and garlic and stir-fry until fragrant, then stir-fry the bean paste to produce red oil, and add other ingredients to blend. It is characterized by its spicy and slightly sweet and sour taste. It can be used to prepare spicy chicken, spicy fish and other dishes.

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