1. Bean paste.

The famous bean paste in Sichuan is Pixian bean paste, which has a strong sauce flavor. When cooking, the color is naturally red and bright, and the taste is fresh and fragrant. Bean paste can not only stir fry, but also be used in many dipping sauces.

2. Douchi.

Douchi is made by soaking and cooking soybeans or black beans, adding a small amount of flour and Aspergillus oryzae to brew and ferment. The surface is black and bright, and the taste is fresh and sweet. It can be used for steaming meat, frying meat and boiling hot pot.

3. soy sauce.

The development history of soy sauce has been more than 3,000 years, and it can be divided into two types: soy sauce and soy sauce. Soy sauce is mostly used for refreshing and soy sauce is used for coloring ingredients. They are all brown, delicious and rich in aroma, and can be widely used in cold dishes, steamed vegetables and stir-fried dishes.

4. Sichuan salt.

The salt commonly used in Sichuan cuisine is well salt, which has small crystal, no astringency, white color and high sodium chloride content, among which well salt in Zigong, Sichuan is the most ideal.

5. Pepper and pepper.

Zanthoxylum bungeanum and capsicum are all stored in the sun, which can be used as whole or powder, and play an indispensable role in Sichuan cuisine with heavy taste.