Shanghebang, a Rongpai cuisine with Chengdu and Leshan as its core, is characterized by peace, rich seasonings, relatively light taste and many traditional cuisines. Rong Pai Sichuan cuisine pays attention to precise ingredients, strictly follows traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it focuses on high-end dishes such as Gongting cuisine and Guangong cuisine in Sichuan cuisine, which is usually quite meaningful. Exquisite and delicate, mostly traditional Sichuan cuisine that has been circulating for a long time. In the past, they have always been the official dishes of the governor of Sichuan. In general, the Sichuan cuisine of senior banquet dishes in hotels is based on Chengdu Sichuan cuisine. The top quality dishes in Sichuan cuisine are basically concentrated in Shanghe Gang Rong Pai, among which they are called the king of Sichuan cuisine. The famous chef Huang's original high-grade clear soup dish in the imperial dining hall of Qing Palace is often compared to the "boiled cabbage" with the highest cooking skill, which is the dish of Chengdu Sichuan cuisine in Dengfeng. Laochengdufu cuisine is also the representative of Sichuan cuisine. "Royal Healthy Cuisine" represented by "one dish, one style, various dishes" includes oranges, cordyceps ducks, braised pork, Liu Gong duck fish and other dishes. Famous dishes include boiled cabbage, Mapo bean curd, cooked meat, kung pao chicken, salted cook the meat, Sichuan-style steamed meat, Qingchengshan Ginkgo stewed chicken, husband and wife's lung slices, ant climbing tree, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil bean curd, boiled white (boiled white with salt water and boiled white with sweet water), fish-flavored series (shredded pork and eggplant) and squid. Xiba Tofu, Konjac Series (Snow Konjac Roast Duck), Jianyang Mutton Soup, Dry Roasted Rock Carp, Dry Roasted Mandarin Fish, Ya 'an Yayu Banquet, etc. It involves the eating methods of Shanghebang hot pot, such as skewer, cold pot fish, dry pot with basin shrimp, basin chicken and so on. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from that in Leshan, Chengdu. In recent years, Shanghe Gang started a new school of Sichuan cuisine with seafood ingredients and oriental seafood as raw materials, such as spicy crab, mackerel with green pepper, pickled cuttlefish with Bian Shi vegetable root fragrance, and pickled mandarin fish with half soup. Sichuan cuisine is the main food in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, eggplant with pine mushrooms and duck wings with pine mushrooms. Snacks from all over Sichuan are usually considered as an important part of Sichuan cuisine. Western sichuan bazi is the center of Sichuan snacks. Such as Sichuan pickle series, bean jelly series (northern Sichuan bean jelly and sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour and pork intestines powder), and pot helmet series (braised pork pot helmet and lung slice pot helmet). ), tofu pudding series (spring tofu pudding, tan tofu pudding, beef tofu pudding, prickly tofu pudding and ice drunk), Ba, Tang, Sandabao, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, exotic chicken nuggets, bangbang chicken, Baiwei chicken, green pepper chicken, Kyubi no Youko chicken, Tuobo chicken, etc. Because of its mild taste, Shanghe Gang mainly includes clear oil hot pot, Yuanyang hot pot, Suobian fish hot pot and famous cold pot fish (originated in Yibin, Luzhou, and Chengdu is all over the country).

(2) Xiaohegang

Xiaohe Gang is a salt gang dish centered on Zigong in southern Sichuan, also known as Zigong cuisine and Neijiang cuisine. Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most exquisite, exquisite seasoning. In addition to the traditional "diverse dishes and diverse cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy and exciting". Make good use of pepper and ginger in salted vegetables, with wide and heavy materials, fine selection of materials, and unique style of frying, frying, burning and frying; Boiling, stewing, frying and frying have their own rules. He is especially good at cooking, forming a distinctive flavor and taste different from other cuisines. In the evolution of salt-help dishes, a large number of well-known dishes have been accumulated, which are deeply loved by everyone. Some of them have spread like wildfire, and they have been incorporated into Sichuan cuisine and put on the dining tables all over the country. Li Qiongpu, a salt merchant in the late Qing Dynasty, wrote the Secret Recipe of Qiongpu, which recorded the cooking skills of various salt-assisted dishes, but unfortunately it has been lost. There are more than 100 kinds of representative dishes of salt dishes. Here are just a few of them: boiled beef, fire whip beef, Leng Tu, Fushun bean curd, hot yellow throat, roasted elbow with cow Buddha, steamed pork with flour (or famous beef steamer), wind radish hoof flower soup, lotus fish fillets, fried carp with chopped green onion without juice (also known as "Hepu"), hot hairy belly, Xie bean jelly, Zheng wonton soup, hot and sour vegetables, and push. In addition to Zigong salted vegetables, other cities in southern Sichuan also have their own characteristics. For example, Neijiang has a famous Qiuxi catfish series, and Yibin is the birthplace of cold pot fish and rabbit hot pot. Snacks are also famous. Yibin features: Yibin burning noodles, Zhuhai famous dishes, Lizhuang white meat, leaves, Nixi sesame seed cake, Baixi fried cake, rabbit hot pot. Luzhou specialty snacks: white cakes, London cakes, pork gizzards, pearl balls with burnt sand, Lianghe peach slices, Hejiang grilled fish, Jiang braised dishes, time-honored duck and Zhu miscellaneous sauce Xiaohegong are also the cradles of poaching skills, and there has been a way to eat boiled beef since ancient times. Boiling technology has been carried forward by Xiahebang Sichuan Cuisine School, and a series of fine boiled Sichuan dishes such as boiled fish and boiled meat slices have been achieved. Hot pot, as an extremely important branch of Sichuan cuisine, originated from Chongqing Sichuan cuisine of Xiahebang, which has its own characteristics among Sichuan cuisine factions, and Xiahebang plays an important role in spicy food. Hot pot has fresh pot rabbit hot pot, and cold food practices, such as cold pot fish, have been invented. After it was introduced into Chengdu, it developed into a very popular new way of eating through this important gourmet town.

(3) Xiahe Gang

Xiahe Gang centers on Chongqing, Dazhou and Nanchong. Xiahe Gang's Sichuan cuisine is generous and rough, which is famous for its fast renovation, bold and inflexible materials, commonly known as Jianghu cuisine. Nanchong Sichuan cuisine in Dazhou is dominated by traditional oriental Sichuan cuisine, such as sour radish old duck soup and roast cock. Chongqing Sichuan cuisine combines the influence of fine Sichuan cuisine in eastern Sichuan and the dock culture along the Yangtze River, and breeds an eclectic communication style. At the same time, influenced by a large number of immigrants from Jiangsu and Zhejiang during the Republic of China and the third-line construction period, some Chongqing dishes have the characteristics of thick oil red sauce of Huaiyang cuisine and Shanghai cuisine compared with Sichuan cuisine. Some Chongqing-style Sichuan dishes are easy to learn and cook, and they are appetizing. In recent years, it is very popular all over the country because of its commonness and appetite. Many Sichuan restaurants mainly serve Chongqing-style Sichuan cuisine. His representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mainly Jiangxi), boiled series represented by boiled meat slices and boiled fish, and Chili series represented by spicy chicken, Chili snail, douban shrimp, spicy shellfish, Chili pork intestines, spring chicken, roast chicken, taro chicken and beer duck. Hot pot in China is colorful, with hundreds of pots and various tastes. As a spicy hot pot in Chongqing, it is famous for its spicy and mellow taste. Guangdong seafood hot pot, side stove and calcium bone hot pot are delicious but not greasy. The spicy and crispy hot pot, which is popular at home and abroad, originated from Chongqing wharf and is the "highlight" of Sichuan cuisine, enjoying a high reputation at home and abroad. Spicy hot pot originated in Chongqing, and it has its own characteristics in Sichuan cuisine. Besides butter hot pot, hairy belly hot pot, old stove hot pot and eel hot pot, there are also clear oil hot pot, Yuanyang hot pot of Shanghe Gang, rabbit hot pot of Xiaohe Gang and cold pot fish. Xiahe Gang's very enjoyable taste, eclectic selection of materials and generous materials are praised, and the name Chongqing means overbearing and enjoyable. For example, a boss in Chengdu invented the practice of basin shrimp, but took the name of Chongqing basin shrimp. This dish was originally created by the owner, so it is called Chongqing basin shrimp, not because it was introduced from Chongqing to Chengdu, but because it took the meaning of Chongqing popularity, which is related to the fact that Chongqing Sichuan cuisine is famous for its generous and spicy taste. This shows that Xiahebang Sichuan cuisine has deeply influenced the development of Sichuan cuisine with its wonderful spicy taste. Xiahebang snacks mainly focus on traditional historical cities in eastern Sichuan, such as Dazhou and Nanchong, such as Daxian Deng Ying beef and Langzhong Zhangfei beef.

Classic tasty

Sichuan cuisine is quite rich in flavor and is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, hot pepper, dried tangerine peel, prickly ash, strange taste and sour and spicy taste. It is very difficult to prepare these compound flavors, but if you master their formulas and preparation methods, you can basically learn them. Now it is introduced as follows (according to its weight ratio)

Fish flavor

Onion ginger garlic sauce 1. Pickled pepper 0.5. Sichuan red bean paste II. Sugar 1.5. Vinegar 1.5. Soy sauce, wine, monosodium glutamate, the right amount. The recipe is to fry the onion, ginger, garlic and pickled pepper first, then fry the bean paste into red oil and mix it with other seasonings. Red is sweet, sour, spicy and not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on.

peppery taste

0.5 of Zanthoxylum bungeanum or 0.2 of Zanthoxylum bungeanum powder, 0.3 of dried pepper, 3 of Sichuan bean paste, sugar 1, vinegar 1, and appropriate amounts of onion, ginger, garlic, wine, soy sauce and monosodium glutamate. The preparation method is to fry dried chili until brown, then add pepper and stir-fry, stir-fry onion, ginger and garlic, and then add other seasonings. In order to taste hemp, you can add some pepper powder Stir-fried Chili, hemp comes from pepper powder. Characterized by golden red color, spicy and delicious, slightly sweet and sour. You can make diced spicy fish, mapo tofu and so on.

Chili flavor

Sichuan red bean paste 1. Sugar 0.3. 0.3 vinegar. Onion, ginger, garlic, soy sauce, monosodium glutamate, wine. The recipe is to fry the onion, ginger and garlic first, then fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.

Chenpiwei

0.5 of Zanthoxylum bungeanum, 0/of dried pepper 1, 3 of Sichuan bean paste, 2 of sugar, 2 of dried tangerine peel, soy sauce, monosodium glutamate, onion, ginger, garlic and wine. The production method is to fry the dried peppers first, and then fry the peppers. If you use dried tangerine peel, fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry onion, ginger and garlic, then stir-fry sauce, and then add seasoning such as soup to stew raw materials. It tastes spicy and delicious, and has the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.

Horned horsetail

Onion 10. Pepper 2. Soy sauce 12. Sugar 2. Vinegar 2. Monosodium glutamate, a little fresh soup. The production method is to soak Zanthoxylum bungeanum in wine for one night, then chop it into fine mud with scallion and add ingredients such as soy sauce, sugar and vinegar. Characterized by sesame seeds, fresh and salty. It can be used to mediate vegetables such as Chinese prickly ash slices and Chinese prickly ash slices.

Be at fault with

Sichuan red bean paste 1. Sesame paste 1. Sugar 0.8. 0.8 vinegar. Pepper powder 0.05. Petroleum 1. Onion and garlic 0. 1. Soy sauce and fresh soup are both suitable. The method is to stir-fry Sichuan bean paste with oil until the oil turns red, stir-fry sesame paste with fresh soup, and mix all the ingredients evenly. Its characteristics are spicy, hemp, sweet, sour, salty, fresh and fragrant, and its taste is very rich. It can be used to make diced chicken and sliced duck.

Hot and sour taste

Spicy tastes can be divided into stir-fried dishes and pot-stewed dishes. The former ratio is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic, wine, soy sauce, fresh soup and red oil. The method is to fry onion, ginger, garlic and bean paste first, and then mix with other seasonings. The latter proportion is white pepper 0.8, vinegar 6, chopped green onion parsley 6, and a little sesame oil. The former is characterized by sour, spicy, fragrant and slightly sweet, while the latter is sour and refreshing, salty and sour in the mouth, and spicy when swallowed. Used for frying hot and sour squid rolls, hot and sour fish fillets and other vegetables; Hot and sour soup, hot and sour stewed chicken blood, etc.