What are the five basic flavors of Sichuan cuisine?

The five basic flavors of Sichuan cuisine are: salty, sweet, numbing, spicy, sour five, while the composite flavor is a combination of two or more basic flavors, there are homemade, fish, spicy, spicy, strange flavor, pepper, hot and sour, smoke, lychee, five spices, sesame, sweet and sour, sweet and sour, sweet and tangy, Chen Pi, mustard, salty, fresh, salt, garlic, ginger, sesame sauce, sauce, burnt chili, red oil, salty and sweet, and now appeared in eggplant sauce ****! Twenty-four flavor types.

1, salty: salty is the main flavor of the five flavors, but also modulation of a variety of complex flavors of the basic taste, in addition to the pure sweet taste of all flavors are almost indispensable to participate in the salty flavor and taste.

2, spicy: Sichuan cuisine in the spicy flavor is very rich, spicy, spicy, hot and sour, red oil, fish, homemade, ginger, Chenpi, strange flavor, garlic and other flavor types.

3, hemp flavor: Sichuan cuisine in the hemp flavor is mainly generated by the pepper, pepper for the fruit of the rue family plant pepper, sun-dried for use. Peppercorns have the efficacy of dispersing cold and removing dampness, and relieving fishy smells and removing toxins.

4, sweet: Sichuan cuisine in the fish, lychee, sweet and sour, strange flavor, salty and sweet, etc. are inseparable from the sugar water to seasoning, sugar is an important modulation of the complex flavor of the seasoning, and pulling the silk, frosting, fruit jelly, but also to sugar as the main seasoning.

5, sour: produce sour cooking ingredients are many, like artificial brewing vinegar, pickles, pickles, sour plum soup, lemon juice, sour plums, tomato sauce and so on.