Sichuan cuisine is divided into Shanghe Gang, Xiahe Gang and Xiaohe Gang. Shanghebang is a Rong-style cuisine with Chengdu and Leshan as its core, which is characterized by being peaceful to the people, rich in seasoning, relatively light in taste and many traditional dishes. It emphasizes the precision and accuracy of the materials, strictly follows the traditional classic recipes, and has a mild taste and a long fragrance. The high-end products of Sichuan cuisine are concentrated in Shanghe Gang, which is often used to describe the highest level of chefs' cooking skills. Boiled cabbage? Is an example.
Boiled cabbage was created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of the Qing Palace. Later, it was carried forward by Luo Guorong, a master of Sichuan cuisine, and became a fine product at the state banquet. Boiled cabbage is made from the heart of Chinese cabbage in the north, seasoned with chicken soup, and finally poured with some chicken oil. After the dish is finished, it is fresh and elegant, with strong fragrance and strong soup flavor, but it is not oily or greasy, but it is fragrant and refreshing. Sichuan snacks are mainly from Shanghai, with western sichuan bazi as the center, and there are many kinds, such as Sichuan pickle series, bean jelly series, North Sichuan rice flour series, sweet potato flour series, Guo Kui series, bean curd series, pasta series, Lai Tangyuan, dragon wonton soup, bell dumplings and so on. Xiaohe Gang is dominated by Zigong and Neijiang, and its characteristics are exquisite, luxurious, weird, spicy, fresh and strong. Xiaohebang is the birthplace of boiling techniques, which developed from boiled beef to boiled fish, boiled pork slices and other boiled series of fine Sichuan dishes. Xiahe Gang, centered on Chongqing, Dazhou and Nanchong, is generous and rough, and is famous for its rapid renovation of patterns, bold use of materials and not sticking to materials, commonly known as Jianghu dishes. Its representative works include pickled fish, Maoxuewang, spicy chicken and spicy shrimp. All factions in Sichuan cuisine have their own special hot pots, and Shanghe Gang has a mild taste, and the hot pots are mainly clear oil hot pot, Yuanyang hot pot, Suobian fish hot pot and famous cold pot fish. The hot pot originated from the ancient bridge head of Haitangxi in Chongqing belongs to Xiahe Gang, is there? The first pot in the world? Known as.