Sichuan food generally gives us the feeling of being red and spicy. In fact, the biggest feature of Sichuan cuisine is the variety of seasonings, which is famous for its variety, breadth and thickness, and enjoys the reputation of "one dish, one style, and hundreds of dishes". Its tastes are mainly salty, homely, spicy, fish-flavored, ginger juice, Hu-spicy, sweet, litchi, salty, sweet, spiced, red oil, mashed garlic, pepper and hemp, mustard, strange taste, sour and spicy, sweet and sour, fragrant, sauce-flavored, douban, dried tangerine peel and spicy, among which homely, fish-flavored and strange taste.
The use of spicy food in Sichuan cuisine is particularly unique. The varieties of spices made by peppers only include dried peppers, spicy douban, pickled peppers, water red peppers, Chili noodles, cooked peppers, Chili oil and so on. Sichuan cuisine chefs use peppers in a flexible and diverse way, which lags far behind other cuisines. They can choose the best dishes to cook. For example, pickled peppers are used for fish flavor, because they are rich in capsaicin and have the special flavor of Sichuan pickles. Pixian douban is used for home cooking, because it is mellow and delicious, and there are kung pao chicken, dried tangerine peel beef and so on. , it is necessary to use dried Chili, because it is spicy, and it is spicy but not strong after choking the main ingredients, and it has an endless aftertaste. Chili oil is needed for chicken slices with red oil, because it is bright red in color and slightly spicy in fragrance. For Mapo tofu, Pixian bean paste and Chili noodles should be used together, and two are better than one dish. Water red pepper is mostly used in dried vegetables to obtain its spicy flavor. The use of spicy food in Sichuan cuisine has a unique style such as non-dryness, palatability, hierarchy and charm.