Sichuan cuisine, as one of the four major cuisines in China, has a wide range of materials, diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its spicy spices. 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 is located in the upper reaches of the Yangtze River, with mild climate, abundant rainfall and surrounded by mountains and rivers. It is rich in grain, oil, vegetables, fruits and vegetables all year round, with a complete variety of livestock and poultry. The mountain and river specialties include bears, deer, roe deer, tremella, cordyceps sinensis, bamboo shoots and other delicacies, and the rivers and lakes also include Jiangtuan, Yayu, rock carp and so on. Sichuan cuisine is mainly home-cooked, and the ingredients are mostly daily. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, while the white taste is still slightly spicy.
Sichuan cuisine, that is, Sichuan cuisine, is one of the four major cuisines of Han nationality in China, and it is also the most distinctive one. It has the largest scale among the people and is also called "People's Cuisine".
Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. 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.
Pickled chicken feet
That is, Sichuan cuisine is divided into Shanghe Gang centered on Chengdu and Leshan in western Sichuan, Xiaohe Gang centered on Zigong and Yibin in southern Sichuan, and Xiahe Gang centered on Chongqing, Nanchong and Dazhou in eastern Sichuan. The flavor of Sichuan cuisine includes the characteristics of local dishes such as Chengdu, Leshan, Neijiang, Zigong and Nanchong. The most important feature is the variety of flavors, that is, the use of compound flavors. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, sour, pepper, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fishy smell, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". 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 braised pork ribs, steamed pork with rice flour, Mapo bean curd, beef in beef hotpot with hairy belly, shredded beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes of Sichuan cuisine are: fish-flavored shredded pork, husband and wife lung slices, Dongpo elbow and so on.
Shanghebang
Shanghebang, a Rongpai cuisine with Chengdu and Leshan as its core, is characterized by peace, rich seasonings, relatively light taste and many traditional cuisines. Rong Pai Sichuan cuisine pays attention to precise ingredients, strictly follows traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it focuses on high-end dishes such as Gongting cuisine and Guangong cuisine in Sichuan cuisine, which is usually quite meaningful. Exquisite and delicate, mostly traditional Sichuan cuisine, has always been the official dish of Sichuan Governor. 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 bean curd, kung pao chicken, stewed chicken with ginkgo in Qingchengshan, husband and wife lung slices, ants climbing trees, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white oil bean curd, boiled white (sweet boiled white), fish-flavored series (shredded pork 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.