The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife's lung slices, Mapo tofu, Sichuan pork, chicken feet with pickled peppers, Deng Ying beef, saliva chicken, spicy shrimp, fried beef with pepper, Chongqing hot pot, chestnut roast chicken, spicy chicken and so on.

Sichuan cuisine has a wide range of materials, changeable seasonings, diverse dishes, fresh taste and equal emphasis on wine and flavor. It is famous for its spicy seasoning, unique cooking methods and strong local flavor. It combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorption and innovation.

Extended data

There are six kinds of Sichuan food: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if we can use primary and secondary, depth and dosage, select materials, cut materials and cook properly, we can make various delicious dishes with unique flavor.

Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Seasoning methods include dry roasting, fishy smell, peculiar smell, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, one hundred dishes blindly".

There are more than 20 kinds of compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, spiced flavor, bad flavor and sugar flavor.