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Sichuan cuisine tour guide words
Sichuan cuisine tour guide words

Shanghebang is a Rong Pai cuisine with emphasis on Chengdu and Leshan. It is characterized by being close to the people, rich in seasonings, relatively dull in mouth and stomach, rambling about scenery and abundant in traditional dishes.

Rong Pai Sichuan cuisine pays attention to exquisite and precise materials, and its harshness is limited by traditional classic recipes. Its taste is warm and fragrant. At the same time, it brings together high-level dishes such as palace cuisine and Zhai Zhai Zhai cuisine in Sichuan cuisine, all of which are quite allusions. Beautiful and exquisite, most of them have a long history of traditional Sichuan cuisine. In the old days, it was once the official dish of the governor of Sichuan. As usual, the Sichuan cuisine of high-end banquet dishes in the hotel is based on Chengdu Sichuan cuisine as the scale menu.

The fine cuisines in Sichuan cuisine are rooted in Rong Pai, the Shang River gang known as the king of Sichuan cuisine. The high-quality clear soup dishes created by the famous chef Huang in the imperial dining hall of Qing Palace are often used to describe the highest level of chef's cooking skills, namely "boiled cabbage", which is a dish in Chengdu Sichuan cuisine. Dizhai cuisine in old Chengdu is also a representative of plain and high-quality cuisine in Sichuan cuisine. The "Imperial Health Cuisine" represented by "one dish, one style, various dishes" includes oranges, cordyceps ducks, braised pork, Liu Gong duck fish and other dishes.

Famous dishes include boiled cabbage, Mapo tofu, cooked meat, kung pao chicken, salted cook the meat, Sichuan-style steamed meat, Qingchengshan Ginkgo stewed chicken, husband and wife's lung slices, ant climbing tree, garlic white meat, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (boiled white with salted water and boiled white with sweet water) and fish-flavored series (shredded pork and eggplant). Xiba Tofu, Konjac Series (Snow Konjac Roast Duck, Konjac), Jianyang Mutton Soup, Dry Roasted Rock Carp, Dry Roasted Mandarin Fish, Ya 'an Yayu Banquet, etc. , involving the warm pot service methods of Shanghe Gang, such as skewered fish in cold pot and dried shrimp and chicken in dry pot. The food in Guangyuan, Mianyang, northern Sichuan is completely different from that in Leshan, Chengdu.

In recent years, Shanghe Gang has created a new genre of Sichuan cuisine with seafood ingredients and oriental seafood as materials, such as spicy crab, green pepper mandarin fish, Bian Shi pickled cuttlefish, and semi-soup mandarin fish. Sichuan cuisine is the main food in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, eggplant with pine mushrooms and duck wings with pine mushrooms.

Snacks all over Sichuan are usually considered as an important part of Sichuan cuisine. Western sichuan bazi is the center of Sichuan snacks. Such as Sichuan pickle series, bean jelly series (North Sichuan bean jelly, grief bean jelly), North Sichuan rice flour (Mianyang rice flour, Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour, pork intestines rice flour), Guo Kui series (braised pork Guo Kui, lung slice Guo Kui, etc. ), and tofu series (spring tofu, tan tofu, beef tofu, prickly tofu, ice drunk). Ba, Tang, San Bao, chicken feet with pickled peppers, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbang chicken, Baiwei chicken, green pepper chicken, Kyubi no Youko chicken, Tuobo chicken, salted duck, husband and wife lung slices, Zhangcha duck, etc.