Fish head with chopped pepper is not Sichuan food. Fish head with chopped pepper is a traditional dish in Hunan province, belonging to Hunan cuisine. It is usually steamed with bighead carp head and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor, tender in meat, fat but not greasy, and soft and waxy in taste. Fish head with chopped pepper was rated as one of the top ten classic dishes in Hunan on September 20 18 10.

Is the fish head with chopped pepper a Sichuan dish?

The fish head with chopped pepper combines the "delicious" taste of the fish head with the "spicy" taste of chopped pepper. Hot red chopped pepper covered the tender white fish head meat, giving off a fragrant aroma.

By steaming, the fresh Kaoru of fish head is put in the meat, and at the same time, the flavor of chopped pepper is infiltrated, and the entrance is delicate and crystal clear, with gentle and spicy taste.

Sichuan cuisine has a variety of flavors, including fish flavor, spicy taste, chili pepper, dried tangerine peel, garlic paste, ginger juice, pepper hemp, strange taste, sour and spicy taste and so on.