What flavors are Sichuan cuisine famous for

Sichuan cuisine is famous for the flavors of fish, spicy, chili, Chenpi, pepper, strange flavor, sour and spicy.

The biggest characteristic of Sichuan cuisine is "one dish, one pattern, one hundred dishes, one hundred flavors". Sichuan cuisine to Chengdu, Chongqing, southern Sichuan three local dishes as a representative of the selection of materials, specifications, distinctive levels, distinct coordination, with a wide range of materials, flavors, dishes to adapt to a wide range of known.

Sichuan cuisine is also a cuisine with a long history, and its birthplace is the ancient countries of Ba and Shu. According to "Huayang Guo Zhi", Ba "soil planting five grains, livestock six animals", and produce fish and salt and tea honey; Shu "mountains, forests, fish, garden fruits and melons, four generations of the festival ripening, everything is not available". At that time, the seasonings of Ba and Shu had brine, rock salt, Sichuan peppers, and "ginger of Yangpu". In the Warring States period cemetery unearthed artifacts, there have been a variety of bronze and ceramic eating utensils, the sprout of Sichuan cuisine can be seen. The formation of Sichuan cuisine is roughly between the unification of China by Emperor Qin Shi Huang and the establishment of the Three Kingdoms.