How many flavors are there in Sichuan cold dishes?

1. Red oil flavor: salt, monosodium glutamate, sugar, sesame oil and cooked Chili oil.

2. Chop leek leaves and peppers with sesame salt, monosodium glutamate, white soy sauce, fresh scallion oil, chicken juice, sesame oil, dried peppers or pepper oil (with or without oil).

3. Odd taste: pepper powder (homemade) salt, monosodium glutamate, sugar, white soy sauce, rice vinegar, sesame sauce, spicy sauce, sesame oil red fermented bean curd, cooked sesame seeds, scallion, cooked Chili oil and minced onion and ginger can be put or not (sweet, sour, spicy and salty).

4. Fish flavor: salt, sugar, white soy sauce, rice vinegar, minced garlic, chopped green onion and pickled pepper.

5. Spicy taste: compound soy sauce with salt, sugar, white soy sauce, monosodium glutamate, pepper powder, cooked Chili oil and sesame oil.

500g of light soy sauce, 0/50g of rock sugar/kloc-,25g of pepper, 5g of star anise, 5g of kaempferia kaempferia, 5g of fennel, 30g of shallot, 40g of coriander, 50g of fresh soup, boiled in boiling water for 40 minutes with low fire to remove impurities, and cooled.

Cooked Chili oil

Dried millet spicy 150g, add a little oil, burn incense to make 250g noodles, and divide into 3 parts. Boil 500g oil until it is 80% cooked, cool it to 40% heat, slightly cool it to 30% heat, and mix the cooled oil with millet spicy powder.