Names of 80 Sichuan home-cooked dishes

The names of 80 home-cooked dishes in Sichuan are as follows:

Vinegar cucumber, Flammulina velutipes soup, Yipin bean curd soup, stuffed green pepper, roasted shoulder pole meat, minced meat of winter vegetables, dry stir-fried eel back, sauce duck, dry roasted shark's fin, fried bacon, steamed quail, shredded chicken rice noodles, shredded fish head tofu, fried chicken, fried pig tofu in western Sichuan, crystal pumpkin, minced meat in sauce, fried chicken wings, steamed quail, fried chicken wings.

Sweet and sour red pepper, celery fried fish sticks, fried fingers, clean oil waist rolls, whole duck with 100 kernels, lychee squid rolls, soft roasted catfish, Polygonatum odoratum, minced fish with fish flavor, tortillas in Pakistan, raw roasted tendon tail tongue, gingko roast chicken, duck's paw steamed stuffed bun, two-color rose fish, crispy lobster, eagle eye, seven-star fish ball soup and fish-flavored meat.

Stir-fried shredded squid, spicy cabbage, fried chicken with bamboo shoots, fried chicken with clean oil, diced chicken with broken rice, home-cooked chicken nuggets, fried chicken slices with bean sprouts, crispy peach kernel in sauce, boiled squid, ginseng heart-lung soup, salted flower, fried litchi tenderloin, mutton-eared chicken tower, original cage Hosta, steamed duck with ginkgo biloba, sea cucumber with one product, and eight treasures with salt and pepper.

Chicken with fresh pepper, duck tongue with Cordyceps sinensis, Sichuan-style pork, fried kidney flower, Shenmai Tuanyu, Chengdu egg soup, barbecued fish, fried noodles, southern chop suey, steamed meat, Achyranthes bidentata, Sichuan-style beef, lotus leaf chicken breast, etc.

Introduction of Sichuan cuisine

Sichuan cuisine is one of the four traditional Chinese cuisines in China and one of the eight Chinese cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot.

Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).

On the basis of the conclusion of the "three schools", the standardized expression is as follows: Shanghebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is a salted stew centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is a kind of Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the east of Laochuan. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is famous for its wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste, good use of spicy seasonings, 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 absorption and innovation.