Analyze the reasons why Sichuan cuisine is popular all over the world!

Sichuan cuisine has a strong local flavor and is one of the four major cuisines in China. It is mainly composed of local famous dishes in Chongqing, Chengdu, northern Sichuan and southern Sichuan.

Sichuan cuisine is very old. It started in Qin and Han Dynasties. At the end of the third century BC, after Qin Shihuang unified China, a large number of immigrants from the Central Plains brought cooking skills to Bashu, and the essence of the original Bashu folk food and eating customs merged with it, gradually forming a unique set of Sichuan cooking skills. By the Tang and Song Dynasties, Sichuan cuisine had developed into a major cuisine in China. In the Qing Dynasty, pepper was introduced into China, and the flavor of Sichuan cuisine increased, the dishes became richer and the cooking skills became more and more perfect. During the Anti-Japanese War, famous chefs from major cuisines gathered in Chongqing, making Sichuan cuisine eclectic and eclectic, reaching the point of perfection.

The cooking methods of Sichuan cuisine include frying, frying, frying, frying, frying, roasting, stewing, roasting, stewing, stewing, stewing, steaming, marinating, washing, mixing, salting, soaking and freezing.

As a cultural phenomenon, Sichuan cuisine has profound connotations. Celebrities and masterpieces of past dynasties, when it comes to Bashu customs, are often inseparable from diet. Huayang Guozhi, a long canal in the Eastern Jin Dynasty, summarized Bashu diet as "respecting taste" and "good spicy taste". In the Tang Dynasty, Du Fu highly summarized and praised Bashu wine and delicacies with the poem "Shu wine is invincible and river fish is beautiful". During the Anti-Japanese War, celebrities such as Guo Moruo, Yang Hansheng, Chen, Ge Baoquan and Feng Zikai often gathered in a small restaurant near Tongyuanmen to taste Sichuan dishes such as spiced beef, braised beef, fried beef and crystal steamed buns. Guo Moruo also took the opportunity to write the signboard of "Xinglin Xuan" for the small restaurant, leaving a famous person and Sichuan cuisine.

Sichuan cuisine has been paying attention to "harmony of five flavors" and "taste-oriented" since ancient times. Sichuan cuisine has many flavors, ranking first among the major cuisines. Today, Sichuan cuisine has 24 flavors, which are divided into three categories.

The first category is spicy taste, including spicy taste, red oil taste, pungent taste, sour and spicy taste, pepper and hemp taste, home-cooked taste, litchi spicy taste, fish flavor, dried tangerine peel taste, strange taste and so on. Among them, fish flavor, dried tangerine peel and strange taste are the unique flavor types of Sichuan cuisine, which is difficult to cook. Salty, sweet, sour, spicy, fresh and fragrant blend into one dish, and more than ten kinds of seasonings are in harmony and complement each other. Its dishes include shredded chicken with strange flavor, diced rabbit with strange flavor, shredded pork with fish flavor, shrimp with fish flavor, kidney with fish flavor, fried chicken with fish flavor, beef with dried tangerine peel, diced chicken with dried tangerine peel, Mapo tofu, boiled beef, kung pao chicken, preserved shellfish in the palace, Sichuan style pork, fried meat with salt, Taibai chicken and so on.

The second category is spicy, including garlic paste flavor, ginger juice flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors, bad flavor and so on. Representative dishes include tea duck, smoked ribs, phoenix tail with sesame sauce, spiced smoked fish, mutton fried in sauce, fish sticks with scallion oil, hot nest chicken with ginger sauce, wind meat, fragrant bad meat and so on.

The third category is salty, fresh, sweet and sour taste, including salty taste, soy sauce taste, tomato juice taste, mellow and sweet taste, litchi taste, sweet and sour taste and so on. This flavor is widely used, and there are many dishes, such as Yipin Gong Yan, roasted shark's fin, abalone in white sauce, lotus root fish maw, boiled cabbage, sliced hibiscus chicken, chicken bean curd, rice with crispy rice, fish maw with white oil, eight-treasure duck, dried salted duck, lotus root in honey sauce, walnut sauce and so on.