The Most Specialized Szechuan Cuisine

Ma Po Tofu is one of the most popular Sichuan dishes. The founder of the dish is Chen Ma Po, who originated from Wanfu Qiaotou, just outside the north gate of Chengdu. This old woman had some pockmarks on her face, which gave her the name. The tofu she made, with its fine selection of ingredients and careful matching, could achieve the effects of tenderness, smoothness, numbness, flavor and spiciness, so it became famous all over the world. Once I talked to the Sichuan cuisine of the master of this dish, I learned that the concoction of this tofu, hanging gravy also need three times, to achieve the best results.

Sichuan cuisine in accordance with the traditional school division, there are on the river state (Chengdu, Mianyang area as the center), the river state (Chongqing, Wanxian area as the center), the small river gang (Zigong, Yibin), Zichuan gang (Zizhong as the representative of the Tuojiang River Basin counties, including Weiyuan, Renshou, Jingyan, Fushun). Different regions, the flavor of Sichuan cuisine not color is also slightly different people. Sichuan cuisine ranks first among the eight major national cuisines, with a wide variety of dishes, of which there are more than 4,000, including more than 200 famous dishes, according to statistics. Sichuan cuisine has always been divided into gangs according to the region, the formation of five major schools for a long time, namely, Chongqing gang, Chengdu gang, big river gang, small river gang, since the internal gang.

Chengdu Gang is characterized by meat and vegetables, that is, in the shark's fin table type of high-level feast, must be equipped with a vegetarian dishes, and another one with a spicy flavor. Chengdu help focus on color, aroma, taste, seasoning special Pixian bean paste, Deyang soy sauce, Bao Ning vinegar, etc., auxiliary materials to the green, red, green vegetables set off, very aesthetically pleasing. The old "Zhengxing Garden", "Rongleyuan" made of famous dishes such as chicken tower, braised snow pig, bamboo pith liver and lamb soup, cabbage, etc. are famous. The famous Sichuan dishes such as Kung Pao Chicken, Mapo Tofu, Camphor Tea Duck, and Jar Pork all originate from Chengdu.

Dahe refers to the Yangtze River, and the Dahe Gang's includes the areas of Leshan, Yibin, Luxian, Hejiang, and Jiangjin, and is known for its homemade flavors, which are pan-fried, stir-fried, steamed, and burned. Invented dishes include Meishan Dongpo elbow, Leshan white chopped chicken, ginger vinegar chicken, stick chicken, Yibin winter melon cup, Luxian Yu brand crispy tripe, canned chicken, Hejiang fat head of fish, Jiangjin slices of meat, sesame balls and so on.

Small river refers to the Jialing River, "small river gang", in the upper reaches of the Jialing River and the northern part of Sichuan, the main folk traditional dishes, such as "nine bowls" in the hibiscus eggs, steamed meat, lump meat, braised thousand sheets, buckled chicken, buckled meat, back to the pot of meat, fried miscellaneous office, the original soup crispy meat, etc., are invented here. Meat, etc., are invented here. It is also famous for Nanchong "Shunqing mutton", Sichuan cold noodles, and Daxian lampshade beef, which is rumored to have been created by Liu Zhonggui, a native of Liangping in the Guangxu period of the Qing Dynasty. In addition, Hechuan pork slices, Santai salt-fried pork with black beans and Suining camphor clay are also famous all over the world.

"Zi Nei Gang" is distributed around Zigong, Neijiang, Rongxian, Weiyuan and Zizhong. Zigong was originally a salt merchant gathering place, a lot of famous dishes, Neijiang is the Chengdu-Chongqing major transportation routes, restaurants are also many. Zigong boiled beef, chrysanthemum hot pot outstanding, "sweet city" Neijiang to sand meat, bean fish, ice sugar silver ear, mixed fruit soup, etc. better.

In comparison, the Chongqing gang is characterized by the ability to pick the strengths of different places, dare to innovate, to adapt to the needs of different customers. As early as the early years of the Republic of China, "Tao Le Chun" restaurant will be able to host high-level sea cucumber banquets, "stay in the spring tent", "Jiu Hua Yuan" has been able to produce more than 200 tables of large-scale barbecue, shark's fin seats, Full Han feasts. Among the treasures of Sichuan cuisine, Cordyceps Duck, Mother of Pearl Chicken, Bamboo Ginseng and Pigeon Egg, Roasted Suckling Pig, etc. are the first of their kind in Chongqing. Meanwhile, low-grade restaurants serving steamed pork, roasted white pork, roasted fat intestines and bean curd are also dotted with diners. Because of the abundance of aquatic products, Chongqing chefs are good at cooking fish, dry-roasted rock carp, bean chub, chicken fins, pickled squid and other excellent.