Huang, a famous chef, created a high-grade clear soup dish in the imperial dining hall of the Qing Palace, which is often compared to the "boiled cabbage" with the highest cooking skill, and is the ultimate dish of Chengdu Sichuan cuisine in Dengfeng. Laochengdufu cuisine is also the representative of Sichuan cuisine. "Royal Healthy 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, kung pao chicken, stewed chicken with ginkgo in Qingcheng Mountain, husband and wife's lung slices, tree ants, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (boiled with sweet water), fish-flavored series (shredded pork and eggplant), loach series (stone pot loach) and so on. The food style in Guangyuan, Mianyang, northern Sichuan is completely different from that in Leshan, Chengdu.
In recent years, Shanghe Gang started a new school of Sichuan cuisine with seafood ingredients and oriental seafood as raw materials, such as spicy crab, mackerel with green pepper, pickled cuttlefish with Bian Shi vegetable root fragrance, and pickled mandarin fish with half soup. 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 from all over Sichuan are usually considered as an important part of Sichuan cuisine. Western sichuan bazi is the center of Sichuan snacks. Bean jelly series (northern Sichuan bean jelly, sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour, pork intestines powder) and pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.). ), bean curd series (spring bean curd, brown bean curd, beef bean curd, prickly heat bean curd, ice drunk bean curd, hot and sour bean curd). Sanpao, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbangbangji, Baiwei chicken, green pepper chicken, Jiuwei chicken, charity chicken, husband and wife lung slices, Zhangcha duck, strange rabbit head, red star rabbit diced, dried tangerine peel rabbit diced, Lai Tangyuan named after the founder's surname, etc.
Shanghebang tastes mild, and the hot pot is mainly clear oil hot pot and suobian fish hot pot. Xiaohebang consists of Zigong salt bangcai, Luzhou fresh vegetable in southern Sichuan, Yibin Sanjiang Caicai, Neijiang sugar bangcai and Leshan Jiazhou cuisine. Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most exquisite, exquisite seasoning. In addition to the traditional "diverse dishes and diverse cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy and exciting". Make good use of pepper and ginger in salted vegetables, with wide and heavy materials, fine selection of materials, and unique style of frying, frying, burning and frying; Boiling, stewing, frying and frying have their own rules. He is especially good at cooking, forming a distinctive flavor and taste different from other cuisines. In the evolution of salt-help dishes, a large number of well-known dishes have been accumulated, which are deeply loved by everyone. Some of them have spread like wildfire, and they have been incorporated into Sichuan cuisine and put on the dining tables all over the country. Li Qiongpu, a salt merchant in the late Qing Dynasty, wrote the Secret Recipe of Qiongpu, which recorded the cooking skills of various salt-assisted dishes, but unfortunately it has been lost. There are more than 100 kinds of representative dishes of salt dishes. Here are just a few examples: boiled beef, fire whip beef, Fushun bean curd, spicy yellow throat, roasted ox and Buddha elbow, steamed pork with rice flour (or famous beef steamer), wind radish and hoof flower soup, fish fillets with hibiscus, fried carp with scallion without juice (also known as Hepu), spicy hairy belly, bean jelly, Zheng wonton soup, hot and sour vegetables, loach-cooked fish and cold dishes.
In addition to Zigong salted vegetables, other cities in southern Sichuan also have their own characteristics. For example, Neijiang has a famous Qiuxi catfish series, and Yibin is the birthplace of cold pot fish and rabbit hot pot. Snacks are also famous. Yibin features: Yibin burning noodles, Zhuhai famous dishes, Lizhuang white meat, pork chop, Nixi sesame seed cake, Baixi fried cake, rabbit hot pot. Luzhou's special snacks: white cake, London cake, pork chops, pearl balls with burnt sand, Lianghe peach slices, Hejiang grilled fish, Jiang braised pot, old duck and Zhu miscellaneous sauce.
Xiaohebang is also the birthplace of boiling technology, and there has been a way to eat boiled beef since ancient times. Boiling technology has been carried forward by Xiahebang Sichuan Cuisine School, and a series of fine boiled Sichuan dishes such as boiled fish and boiled meat slices have been achieved.
The Xiaohe Gang is very spicy. There are fresh pot rabbit hot pot in the hot pot, and cold food methods, such as cold pot fish, have been invented at the same time. After it was introduced into Chengdu, it developed into a very popular new way of eating through this important hometown of food.
During the Republic of China, Lu moved from a small river to a big river. Xiahebang cuisine developed greatly during the Anti-Japanese War because of the collision and fusion of famous chefs from all over the world. 20 13 Chongqing, the top 100 catering enterprises in China led by China Cuisine Association, accounts for 14, mainly Sichuan cuisine and hot pot. Xiahe Gang centers on Chongqing, Dazhou and Nanchong. Chongqing Sichuan cuisine is generous and rough, which is famous for its fast renovation, bold and inflexible materials, commonly known as Chongqing Jianghu cuisine. Nanchong Sichuan cuisine in Dazhou is dominated by traditional oriental Sichuan cuisine, such as sour radish old duck soup and roasted chicken. Sichuan cuisine combines the exquisite Sichuan cuisine in East Sichuan.
There is an eclectic style due to the culture of Dongshan District in Sichuan and the wharf along the river. At the same time, influenced by a large number of immigrants from Jiangsu and Zhejiang during the Republic of China and the third-line construction period, some Sichuan dishes are easy to learn and cook, and they are appetizing. Because of its civilian and appetizing characteristics, it has been very popular all over the country in recent years.
His representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mainly Jiangxi), boiled series represented by boiled meat slices and boiled fish, and Chili series represented by spicy chicken, Chili snail, douban shrimp, spicy shellfish, Chili pork intestines, spring chicken, roast chicken, taro chicken and beer duck.
Chongqing is the hot pot capital of China, and Chongqing hot pot and its franchisees account for half of China hot pot. Hot pot in China is colorful, with hundreds of pots and various tastes. Chongqing hot pot is spicy and mellow, and it is famous all over the world. It is the "highlight" of Sichuan cuisine and enjoys a high reputation at home and abroad. Sichuan cuisine has its own characteristics, except butter hotpot, beef omasum hotpot, laozao hotpot, eel hotpot, Yuanyang hotpot, medicated hotpot, Shanghe hotpot, Xiaohe hotpot with rabbit meat and cold pot fish, but Chongqing hotpot is the mainstream.
Xiahebang snacks mainly focus on traditional eastern Sichuan cities such as Chongqing, Nanchong and Dazhou, such as Daxian Deng Ying Beef, Langzhong Zhangfei Beef, Ghost Town Spicy Chicken, Chongqing Noodles, Chongqing Hot and Sour Powder, Ma Lao wonton soup, pickled chicken feet, Fuling oil mash and so on.