How to spread Sichuan food culture

Sichuan cuisine. It is divided into Shanghe Gang centered on Leshan in Chengdu, western Sichuan, Xiahe Gang centered on Chongqing in eastern Sichuan and Xiaohe Gang centered on Zigong in southern Sichuan. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is one of the eight largest cuisines in China, and it is also the most distinctive cuisine and the largest folk cuisine.

Sichuan cuisine includes Chengdu, Chongqing, Leshan, Neijiang, Zigong and other local dishes. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. Spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, and fish are made in different proportions.

Pickled chicken feet

All kinds of dishes are fragrant, strange, rich in flavor and mellow, with the special flavor of "one dish with one style" and "all kinds of dishes have different flavors", and all kinds of dishes are well known. There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, liao ribs, exotic chicken, kung pao chicken, spiced ribs, steamed pork with rice flour, Mapo tofu, tripe hotpot, shredded pork with dried rice, sliced pork with husband and wife, beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork, Dongpo elbow and so on.