What foods in Sichuan can be the most distinctive symbol of local cuisine? Next, let's take a look at what Sichuan specialties have, for your reference only!
1, Sichuan cuisine
Sichuan cuisine, as one of the eight Chinese cuisines, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy use. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad. Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong flavor, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Seasoning methods include dry roasting, fish flavor, strange flavor, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste, etc., which form the special flavor of Sichuan cuisine.
2. Pixian watercress
Pixian watercress is the most famous local product in Pixian county, with a long history of 300 years. It is made by a delicate and unique traditional craft. It has the characteristics of crisp petals, rich sauce flavor, reddish-brown oily, spicy but not dry, and mellow and long aftertaste. It is not only an essential seasoning for cooking Sichuan cuisine, but also a special seasoning for cooking Sichuan cuisine. Especially "Chongqing Pork", "Bean Fish" and "Mapo Tofu" cooked with Pixian watercress are recognized as representative works of Sichuan cuisine.
3. Tartary Buckwheat Tea
Black tartary buckwheat tea is a healthy tea beverage made from pure natural and pollution-free black tartary buckwheat in high altitude and high mountain areas of Sichuan Province by a special process combining traditional methods with modern technology. It is rich in bioflavonoids, rutin, chlorophyll, crude protein and various trace elements. Rutin contained in black tartary buckwheat tea can soften blood vessels, and has the effects of lowering blood fat, blood sugar, blood pressure, reducing weight, detoxifying, cleaning human excreta and activating insulin secretion. Rich in protein mineral elements, 9 essential fatty acids and linoleic acid, it can strengthen the spleen, stimulate appetite, moisten the intestines and relieve constipation. Long-term drinking is good for health.
4. Yibin Wuliangye
Wuliangye in winter, formerly known as "miscellaneous grains wine", is carefully brewed from five kinds of grains: rice, glutinous rice, corn, sorghum and wheat. 19 16 won the gold medal of famous wine in Panama International Expo. 1929, Yang Huiquan, a juren in the Qing Dynasty, was renamed "Wuliangye" because of her indecent name. According to experts' appraisal, Yibin Wuliangye Wine Kiln is a relic of the Ming Dynasty, with a history of more than 500 years. Wuliangcui is a kind of Luzhou-flavor bar, which is characterized by its fragrant smell, sweet entrance, clear throat and endless aftertaste.
5. Langzhong Zhangfei Beef
Zhang Fei beef is one of the traditional delicacies of Langzhong beef processing factory in Sichuan, with good color and flavor. As early as the 1940s, this kind of beef jerky won the Silver Award for Quality Products of Chengdu Industry Association. Because the dried meat is not hard, moist but not soft, it is black outside and red inside, so it is called "Zhang Fei beef". Cut its horizontal grid, gently tear the cut surface, such as silver pine needles, chew it carefully, and its taste is endless. 1998 won the quality product award of the Ministry of Commerce and the bronze award of the first China Food Expo (Langzhong). In addition, due to the good environmental conditions in western Sichuan, hand-torn beef in Liangshan and Aba areas is also a must.
6. Sichuan bacon
Every family in Sichuan cooks bacon, which can be eaten next year. It is best to make bacon ten days before and after the winter solstice. After entering the twelfth lunar month, it will get twice the result with half the effort to hang the salted meat on the shelf at the mouth of the stove and smoke it with the smoke in the stove. People who call the police under the mistaken belief that there is a fire often laugh. The characteristic wild boar bacon is also a kind of Sichuan bacon, and the wild boar bacon in Nanjiang and Liangshan in Bazhong is the most precious.
7. Tongjiang tremella
Tongjiang County of Daba Mountain has a mild and humid climate, which is most suitable for the growth of edible fungi and is the birthplace of tremella. Some experts say: Tongjiang tremella is the crystallization of the essence of the sun and the moon. Tongjiang tremella is different because of its choice of parasites. It requires both Aoki as the carrier and "seven seats and eight cuts". The so-called "seven-seat and eight-cut" is to choose the long spike of green stalk wood in the eighth year. Interestingly, human beings are most taboo about "cooking beans and burning beans", but Tongjiang Tremella insists on cooking beans and burning beans. It must be baked slowly with charcoal fire made of green wood to retain its nutrients.
8. Liu Ma embroidery
"Liu Ma Embroidery" is the general name of embroidery in Liu Ma, Yudong, Linxi and Xiao 'an in Chaotian District of Guangyuan City. "Liu Ma Embroidery" uses local materials, and the materials used are only simple needles, threads and cloth, and are matched with cold and warm color blocks with different shades through black, white, red and blue homespun and colored cotton thread. Embroidery is meticulous, colorful, ingenious and pleasing to the eye. Embroidered patterns, or farming and harvesting, or wedding etiquette, or love and marriage, or figures, birds and animals, are colorful, with strong local flavor and typical northern Sichuan customs.
9. Deep-water tofu pudding
Dipping in water is the "soul" of Shenshui tofu. The dipping water is made of secret sesame oil, rattan pepper oil, pepper, garlic paste, monosodium glutamate and chopped green onion. Shenshui tofu pudding is delicious and mouth-watering, and it is a first-class vegetarian food. The smell of tofu is mixed with spicy water, and the two flavors are mixed with taste buds, which is very addictive.
10, Hanyuan Zanthoxylum oil
Pale yellow to brownish yellow, clear and transparent, with the inherent aroma and long hemp taste of pepper.
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