Characteristics of Sichuan Cuisine

Sichuan Cuisine is one of the eight traditional Chinese cuisines of the Han Chinese people, and a masterpiece of Chinese cuisine. It is characterized by prominent numbness, spiciness, aroma, freshness, oil, thick flavor, heavy use of "three peppers" and fresh ginger. Seasoning methods are dry burning, fish, strange flavor, pepper, red oil, ginger, sweet and sour, garlic and other composite flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one pattern, a hundred dishes, a hundred flavors".

Sichuan cuisine originated in the Sichuan region, characterized by spicy, spicy, fresh and fragrant. Good use of small fry, dry stir-fry, dry burning, braising and other cooking methods, to "taste" famous, more flavor, rich in change.

Famous representative dishes are boiled pork, back to the pot meat, Ma Po tofu, Kung Pao Chicken, shredded meat, hairy blood Wanton, and so on. The flavors of the cuisine include fish flavor, spicy flavor, Chenpi flavor, sour and spicy flavor, and so on. Sichuan cuisine blends the characteristics of all parties in the southeast, northwest and north, and is good at absorbing and innovating.

Sichuan cuisine is divided into three factions: Rong faction (the upper river gang), Yu faction (the lower river gang), salt gang faction (the small river gang).

"Three schools" has been determined on the basis of the standardized expression: on the river gang of Sichuan cuisine that is west of Chengdu, Leshan as the center of the region's Sichuan cuisine; small river gang of Sichuan cuisine that is south of Sichuan Zigong as the center of the Salt Gang dishes, including Yibin dishes, Luzhou dishes and Neijiang dishes. The lower river gang of Sichuan cuisine that is the old east Sichuan region Dazhou cuisine, Chongqing cuisine, Wanzhou cuisine as the representative of the Jianghu cuisine. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine school branch cuisine, on behalf of the development of the highest level of art of Sichuan cuisine.