Sichuan cuisine [chuān cài] is one of the eight major cuisines in China. Sichuan is divided into local Sichuan cuisine and Haipai Sichuan cuisine. Among the local Sichuan cuisine, the four Sichuan cuisines include Sichuan cuisine, pastry snack, hot pot, and so on.
Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, fresh flavors, and strong mellowness. It is known for its good use of spicy and spicy seasoning. It is famous for its unique cooking methods and strong local flavors. It blends the characteristics of the south, east, and northwest, Learn from the strengths of others and be good at absorbing and innovating.
In the late Ming and early Qing dynasties, peppers were introduced and the flavor characteristics gradually became finalized. After the founding of New China, Sichuan cuisine was developed in an innovative way. Sichuan cuisine is mainly home cooking, supplemented by high-end dishes.
Sichuan cuisine is very rich in flavor and is known for a hundred dishes and a hundred flavors. Among the most famous are: fish fragrance, spicy, spicy, tangerine peel, pepper, peculiar, hot, and sour flavors. It is very difficult to prepare these complex flavors, but if you master their recipes and preparation methods, you can basically learn the basic cooking methods.
Fresh and mellow, spicy and spicy, each dish has one pattern, and a hundred dishes have different flavors.
Classic Sichuan cuisine
Chestnut Roast Chicken, Bang Bang Chicken, Dan Dan Noodles, Dengying Beef, Husband and Wife Slices, Stir-fried Green Beans, Kung Pao Chicken, Kung Pao Beef Tendon, Red Oil Dumpling, Twice-Boiled Pork, Shredded Chicken Noodles, Saliva Chicken, Spicy Chicken, Mapo tofu, and on the tree, Maoxuewang, konjac roasted ribs, pickled chicken feet, three peppers stir-fried chicken, boiled pork slices, Sichuan hot pot, pickled fish, hot and sour noodles, hot and sour pork noodles, spicy shrimp, Spicy fish fillet, Yuxiang pork shreds, camphor tea duck and so on.