The Birthplace of Sichuan Cuisine

Sichuan cuisine originated in Sichuan Ba Shu. Sichuan Cuisine is one of the four traditional Chinese cuisines and a masterpiece of Chinese cuisine. It takes a wide range of materials, seasoning variations, a variety of dishes, fresh and mellow taste and weight, to make good use of spicy seasoning known, and with its unique cooking methods and rich local flavor, the integration of the characteristics of the southeast, west, north and west, and learn from the strengths of many families, good at absorbing, and good at innovation, known both at home and abroad.

The division of the three schools of Sichuan cuisine is based on the existing definitions of the Upper River Gang, the Little River Gang and the Lower River Gang, standardized and complete expression: the Upper River Gang of Sichuan cuisine, that is, Chengdu, western Sichuan, Leshan, Leshan as the center of the region's Sichuan cuisine; the Little River Gang of Sichuan cuisine, that is, Zigong, southern Sichuan, as the center of the Salt Gang of dishes, including Yibin dishes, Luzhou dishes and Neijiang dishes, and the Lower River Gang of Sichuan cuisine, that is, Dazhou dishes in the eastern region of the old Sichuan, Chongqing, Wanzhou dishes as the representative of the Jianghu cuisine. The river and lake dishes represented by the dishes. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine branch of the school cuisine, on behalf of the development of the highest level of art of Sichuan cuisine.

Take a wide range of materials, seasoning variations, dish variety, taste fresh, mellow and thick and heavy, to make good use of spicy seasoning known, and to a unique cooking methods and rich local flavor known, the integration of the characteristics of the southeast, northwest and north sides, the long, good at absorbing and innovating.