Zanthoxylum bungeanum produced in Sichuan has the largest particle size, red and oily color, few sesame seeds and strong fragrance, which is the top grade of Zanthoxylum bungeanum. Maowen Zanthoxylum bungeanum is generally of good quality, while Hanyuan Zanthoxylum bungeanum is the top grade among Zanthoxylum bungeanum. As a condiment, Sichuan chefs mainly use its hemp flavor and aroma. Hemp flavor is produced by the volatile oil contained in pepper. Spicy, peppery, smoky, spiced, peculiar and tangerine peel, which are commonly used in Sichuan cuisine, all have the function of pepper. Zanthoxylum bungeanum is widely used in the modulation of Sichuan flavor, which can be used whole, ground into powder and refined into Zanthoxylum bungeanum oil. The whole pepper is mainly used for hot dishes, such as hairy belly hot pot, fermented mung bean sprouts, etc. Pepper noodles can be used in both hot and cold dishes, such as Mapo tofu, boiled pork slices, and cold dishes such as pepper chicken slices and lettuce in cowshed. Zanthoxylum oil is mostly used for cold dishes. As an innovative hot pot of Sichuan cuisine, a large number of green peppers are used, which is also an innovation of Sichuan cuisine.

(2) Pepper

There are dried peppers, Chili powder and red oil pickled peppers used in Sichuan cuisine. Let's start with dried peppers, which are dried with fresh peppers. Appearance bright red or reddish brown, shiny, with seeds inside. Dried peppers have a special smell and are as spicy as burning. The principle of using dried peppers for Sichuan cuisine seasoning is spicy but not dead, and spicy but not dry. Two-gold-bar pepper and seven-star pepper produced in Chengdu and its vicinity belong to this kind of variety and are the top grade peppers. Dried peppers can be used for cutting and grinding. Cutting is mainly used for spicy dishes, such as lotus white and cucumber. There are two common ways to use Chili powder. One is to eat directly. When making kung pao chicken in eastern Sichuan, it is necessary to use Chili powder to add color. The second is to make red pepper, which can be used as red oil, spicy and other flavors. It is widely used in hot and cold dishes, such as red oil bamboo shoots, red oil Pi Zha shreds, spicy chicken, spicy tofu and other dishes. In addition to dried peppers, there is also a pickled pepper that plays an important role in Sichuan cuisine seasoning. It is made from fresh red pepper. Because it is brewed. Because lactic acid is produced in the brewing process, it will make dishes have unique aroma and taste when used in cooking, and it will be the main condiment for cooking fish and cooking fish-flavored dishes in Sichuan cuisine. At present, morning pepper, millet pepper and rice residue pepper are widely used, which can cook many characteristic Sichuan dishes.

(3) Bean paste

There are mainly two kinds of Pixian watercress: Pixian watercress and Golden Hook watercress. Pixian watercress is brewed with fresh peppers, fine broad beans and flour-flavored raw materials, and it is better produced by Sichuan Pixian watercress factory. This kind of douban is reddish brown in color, oily and bright, fresh and spicy in taste, crisp in petals, and has a strong brown and clear sauce flavor. It is the main condiment for cooking home-cooked, spicy and other flavors. When cooking, it is generally necessary to chop up the watercress in Pixian County, such as watercress, Sichuan style pork and dried eel. There is also a kind of douban that is mainly dipped in food, that is, the golden hook bean paste produced by Chongqing Brewery is better. It is mainly made of broad beans, golden hook (Sichuan's name for dried shrimp) and sesame oil. This bean paste is dark brown, bright and oily, fresh and sweet, salty and palatable, slightly spicy, and rich in ester fragrance. It is the best dipping material for stewed beef soup and oxtail soup. In addition, cooking hot pot, etc., is also inseparable from douban, and can also be used to prepare sauces.

(4) Sichuan salt (refined salt)

Sichuan salt can determine the taste, improve freshness, relieve boredom and remove fishy smell in cooking, and is one of the essential products in Sichuan cuisine. Salt includes sea salt, pond salt, rock salt and well salt. The main ingredient is tail sodium chloride. Because of the different sources and preparation methods, the quality is different. Of course, the salt used in cooking is high in sodium chloride. It is better to have low impurities such as magnesium chloride and magnesium sulfate. Well salt is commonly used in Sichuan cuisine, and its sodium chloride content is as high as 99% or more. It has pure taste, no bitter taste, white color, small crystals, looseness and no caking. Well salt produced in Zigong, Sichuan Province is the most ideal condiment in salt.

(5) mustard

Mustard is the ground end of mustard seed. Mustard seeds are round, dark yellow or brownish yellow, and a few are reddish brown. Its dried products are tasteless, and after grinding and wetting, it gives off a strong special smell. Mustard seed is spicy and has a strong stimulating effect. Mustard seeds are full, uniform in size, yellow or reddish brown. After grinding into powder, it is mostly used for cold dishes. Vegetarian raw materials can be used. Such as mustard tender belly silk, mustard duck's feet, mustard cabbage, etc., are all delicious food with wine in summer and autumn. At present, the finished mustard sauce and mustard paste are also commonly used in Sichuan cuisine, which is convenient to use.

(6) dried tangerine peel

Also called "orange peel". Made of ripe orange peel, dried in the shade or dried in the sun. The epidermis is bright orange-red, yellow-brown or brown, brittle and easy to break. It is better to have a thin and large skin, red color and rich aroma. In Sichuan cuisine, the flavor of dried tangerine peel is made from the main seasoning of dried tangerine peel, which is one of the commonly used flavors in Sichuan cuisine. Dried tangerine peel is widely used in cold dishes, such as dried tangerine peel rabbit, dried tangerine peel beef and dried tangerine peel chicken. Besides, dried tangerine peel, like raw materials such as Kaempferia Kaempferia, star anise, fennel, clove, fennel, cinnamon, Amomum tsao-ko, Laokou and Amomum villosum, has its own unique fragrance, so they are all five-flavor condiments, which are mostly used for cooking dishes made of animal raw materials and bean products, such as spiced beef, spiced eel segments and spiced dried bean curd, and are suitable for all seasons.

7. Sesame

Sesame is the main raw material for making sesame oil (also known as sesame oil) and sesame paste. In Sichuan cuisine, black sesame is often used, mainly for sesame shredded meat, sesame dried bean curd and some banquet snacks. It is better to be big, black, full and free of impurities. Sesame sauce can be combined with other condiments to produce a unique flavor of sesame sauce, such as fish maw with sesame sauce, crispy skin with sesame sauce, and phoenix tail with sesame sauce. Sesame oil can be used in dishes, both hot and cold, mainly to enhance flavor, such as fresh fried chicken shreds, salted duck breast, etc., and can also be used as a dish.

(8) Ginger

Sichuan's ginger has excellent quality, fat roots, strong aroma and spicy taste. Sichuan cuisine generally uses ginger, ginger and dried ginger. Ginger is a seasonal fresh vegetable with strong seasonality, which can be used as an auxiliary material or pickled into pickled ginger. Shredded pork with ginger, fried duck with ginger and pickled ginger are all made of ginger or pickled ginger. In Sichuan cuisine, ginger is processed into shredded, sliced, minced and juice, which is indispensable for frying, boiling, stewing, steaming and mixing. Compared with ginger and dried ginger, ginger is the most widely used. Ginger is the main condiment for hot nest chicken with ginger sauce, elbow with ginger sauce, cowpea with ginger sauce, duck feet with ginger sauce and other dishes. When used for cooking fish or making fish-flavored and homely dishes, processed ginger-flavored condiments are needed to show their unique flavor characteristics. Dried ginger can also be used to make soup in Sichuan cuisine.

(9) Garlic

Perennial herbs. The outer layer is grayish white or purple dry film lodicule, which usually has 6-10 garlic cloves, and each clove is covered with a film. There is another kind of garlic in Sichuan, which is big and good in quality. Single garlic is round, ordinary garlic is flat, all white and solid, contains a lot of allicin, and has a unique smell and spicy taste. Garlic has the functions of removing fishy smell, relieving boredom and enhancing fragrance in the seasoning of animal raw materials, and is an indispensable condiment in Sichuan cuisine. Garlic can also be used as an auxiliary material to cook Sichuan cuisine, such as garlic silver carp, garlic roasted eel, garlic roasted pork intestines and so on. These dishes are best served with garlic from Wenjiang, Chengdu. Garlic can not only remove fishy smell and enhance color, but also contain allicin with strong bactericidal effect. Because allicin is easily destroyed by heat, it is often used for raw food. Ginger and garlic can be made into paste, which can be used for cold dishes such as garlic white meat and garlic cucumber. At present, Sichuan? The combination of garlic-flavored dishes is the main variety of Sichuan cuisine in Jianghu, which requires higher garlic.

(10) Onion

There are green onions and shallots. Onion has a pungent smell, which can relieve fishy smell, stimulate appetite, stimulate appetite and digestion, and sterilize and detoxify. Onion can be eaten raw and cooked in cooking, and more shallots are used in raw cooking. Onion has a strong aroma and a light spicy taste. It is generally cut into chopped green onion and used to prepare various flavors of cold dishes, such as strange flavor, salty flavor, spicy flavor and pepper flavor. Onion mainly uses scallion as the auxiliary material and seasoning of hot dishes. As an auxiliary material, it is generally cut into sections to cook dishes such as crispy fish with scallion, roasted tendon with scallion, and roasted sea cucumber with scallion. If it is cut into granules, it can be used as a seasoning for kung pao chicken, home-cooked squid and other dishes. In addition, the scallion can also be cut into flowering scallions for barbecue, soup and cold dishes.

(1 1) soy sauce

It is widely used in Sichuan cuisine, especially the refined soy sauce produced by Deyang Brewery in Sichuan and Dawang soy sauce produced by Chengdu Brewery. Soy sauce is made from soybean, wheat and flour through fermentation, filtration and disinfection. It has the characteristics of dark brown, luster, rich ester fragrance, fresh and mellow taste and no precipitation in juice, and is the best condiment for Sichuan-style cold dishes. Soy sauce can be used in cooking Sichuan cuisine, whether steamed, boiled, roasted or mixed, and has a wide range of applications.

(12) vinegar

Seasonings commonly used in Sichuan cuisine. Baoning vinegar, Jingguan vinegar and Sanhui special vinegar are the best. Vinegar is made from wheat bran and rice as main raw materials and koji-making with traditional Chinese medicine. It has the characteristics of brownish red color, bright and clear, rich fragrance, pure sour taste and sweet and delicious taste. It is one of the condiments for cooking vinegar-fried chicken, sweet and sour pork ribs, vinegar-spicy sea cucumber, mustard shredded chicken and other dishes. It is also the main raw material for preparing a variety of flavored dishes.

(13) sugar

White sugar, rock sugar, brown sugar, maltose and bee sugar can be used for Sichuan cuisine, but white sugar and rock sugar are the most used. The sugar used in Sichuan cuisine is not made of sugar beet, but a refined milky white crystal made of sugarcane stem juice. In cooking, it has the functions of improving taste, increasing color, removing fishy smell and making dishes taste sweet, etc., and is mainly used as seasoning in beets such as rose pot frying, walnut paste and tremella fruit soup. Rock sugar is made by frying white sugar, which is irregular, crystal clear and pure in sweetness. In dishes, rock sugar is mainly used as a condiment for sweet soup and to cook sugar color; There are rock candy bird's nest and lotus seeds used as sweet soup. The color of sugar makes the rock sugar put into a pot with a small amount of vegetable oil, and fried until it is dark red before use, which is mainly used to add color and taste to dishes.

(14) Douchi

Soybean is the main raw material, which is selected, soaked, cooked, mixed with a small amount of flour, brewed with Aspergillus oryzae seeds, taken out and air-dried. It has the characteristics of dark brown color, smooth and oily, fresh and sweet taste, rich aroma, complete particles and loose slag. Yongchuan Douchi and Tongzhou Douchi are the top cooking products. Douchi can be served directly with oil and steamed meat, and can also be used as a condiment for dishes such as douchi fish, fried meat with salt and hairy belly hot pot. At present, many popular Sichuan dishes also need to be seasoned with lobster sauce.

(15) mustard tuber

Pickled mustard tuber can be directly served as pickles in cooking, and can also be used as accessories and condiments for dishes, which can enhance the taste and freshness of dishes. Pickled mustard tuber is the most famous one produced in Fuling, Sichuan. It is made by selecting the tender stem part of the head of green vegetable or water chestnut (also known as water hyacinth), pickling with salt, pepper, wine, etc., and squeezing out the juice to show a slightly dry state. With its crisp red color, uniform size, delicious taste, salty taste and rich aroma, it is famous all over the country and overseas. Cooking dishes with it is not only nutritious, but also refreshing and appetizing. Mustard mustard tuber can be used as both auxiliary material and condiment in dishes. Such as shredded mustard tuber, shredded mustard tuber soup, etc. The dishes made of mustard tuber are fresh, crisp and tender, with unique flavor.

(16) winter vegetables

Winter cuisine is one of the famous specialties in Sichuan. Location: Nanchong, Zizhong and other cities. Winter vegetables are made of tender tips of green vegetables, salt, spices and other condiments, sealed in jars and pickled for several years. Winter dishes are top-grade with Shunqing winter tip produced in Nanchong and tender winter tip produced in Zizhong. They are colored and shiny, delicate and fragrant, and delicious. Winter cuisine is not only an important auxiliary material for cooking Sichuan cuisine, but also an important condiment. Shredded pork with winter tips and minced pork with winter vegetables are used as accessories, and shredded pork soup with winter vegetables is used as both accessories and condiments, all of which are excellent in Sichuan cuisine. Drunken mussels-Fujian cuisine (figure) Drunken mussels-Fujian cuisine (figure)

Ingredients:

Live mussels in winter 1 one, with proper seasoning.

Operation:

1. Remove the shell from the live mussels, clean them, cut them into virtual shapes, put them in bowls, pour them with sorghum wine, mix well and marinate them slightly;

2. Mix soy sauce, sugar and sesame oil in a small bowl, add seasoning, pour in balsamic vinegar and clam pieces, stir fry and stir well, and soak for 3 hours.

Introduction: Dry-roasted beef slices (Figure-)

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