Livestock and poultry. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. The famous representative dishes are: fish-flavored shredded pork, Sichuan-style pork, Mapo tofu, boiled fish, husband and wife lung slices and so on.
That is, Sichuan cuisine can be divided into Shanghe Gang centered on Leshan in Chengdu in western Sichuan, Xiaohe Gang centered on Zigong in southern Sichuan and Xiahe Gang centered on Chongqing in eastern Sichuan. Sichuan cuisine has a unified flavor, which is mainly popular in southwest and Hubei, and there are Sichuan restaurants in most parts of the country. Sichuan cuisine is one of the four major cuisines of Han nationality in China, and it is also the most distinctive one. It is the largest among the people and is also called "People's Cuisine".
The flavor of Sichuan cuisine includes the characteristics of local dishes such as Chengdu, Leshan, Neijiang and Zigong. The most important feature is the variety of flavors, that is, the use of compound flavors. Pepper, pepper, pepper, bean paste, etc. It is the main condiment. Spicy, sour and spicy, pepper and hemp, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fish-flavored pepper and chicken feet, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish in a box" and "ten thousand dishes". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, liao ribs, exotic chicken, kung pao chicken, spiced ribs, steamed pork with rice flour, Mapo tofu, tripe hotpot, shredded pork with dried rice, sliced pork with husband and wife, beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork, Dongpo elbow and so on.