What's special about the use of ginger in Sichuan cuisine?

Ginger and garlic are very important in the cooking of Sichuan cuisine, especially ginger, which is widely used. As we all know, Sichuanese cook pork to the extreme. Pork is cold, and adding ginger to cooking has a good effect of dispelling cold. Therefore, except for a few beets, vegetarian dishes and vegetables, ginger is used for cooking. Ginger juice essence is a kind of essence widely used in Sichuan cuisine, and its basic seasoning components are salt, ginger, vinegar and oil. According to different applications, it can be divided into red oil, white oil and bean ginger juice essence. It can be used as a cold dish or a hot dish. The other one can also be made into sugar ginger flavor and sugar ginger vinegar flavor, but now chefs don't use it. The main dishes flavored with ginger in Sichuan cuisine are: ginger chicken with red oil, ginger chicken with white oil, ginger elbow, ginger hoof flower, roasted meat with vinegar ginger, ginger vinegar board and so on.