Traditional Culture Encyclopedia - Traditional culture - What are the twenty-four flavors of Sichuan cuisine?
What are the twenty-four flavors of Sichuan cuisine?
The first category is spicy taste: spicy taste, red oil taste, pungent taste, hot and sour taste, spicy taste of pepper, homely taste, spicy taste of litchi, fish flavor, dried tangerine peel taste, strange taste and so on. Among them, fish flavor, dried tangerine peel and strange taste are the unique flavor types of Sichuan cuisine, which is difficult to cook. Salty, sweet, sour, spicy, fresh and fragrant blend into one dish, and more than ten kinds of seasonings are in harmony and complement each other.
The second category is spicy: garlic paste, ginger juice, mustard, sesame sauce, smoke, sauce, five flavors, bad flavor and so on.
The third category is salty, fresh, sweet and sour taste: salty, soy sauce, tomato juice, mellow sweetness, litchi flavor, sour sweetness and so on. This flavor is widely used and there are many dishes.
Sichuan cuisine has been paying attention to "harmony of five flavors" and "taste-oriented" since ancient times. Sichuan cuisine has many flavors, ranking first among the major cuisines.
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