Sentences describing Sichuan cuisine

The Song of Watching Fishing?

Tang Dynasty: Du Fu

Mianzhou river water of the East Jin, bream fish pomfret color wins silver. Fisherman boat Shen big net,

Shut down the river embraced hundreds of scales. The fish are often abandoned, but the red carp is like a god.

The submerged dragon is silent and the old scaly dragon is angry, and the wind is soughing and blowing sand and dust. The old man's bald tail is not enough to remember, and the Hanin Crouch is far away from escaping.

Bomfrets are the most beautiful fish in the world, but they are also very popular. You can't see the dorsal fins of the dolphins, but you can't see the waves at your fingertips, and you'll be lost forever.

2. "Wing Szechuan Cuisine"

Anonymous

Pickled, sautéed, smoked and smoothed, sweet, sour, salty, bitter, spicy and numb, ?

Dong Po simmered and stewed Dong Po meat, Tai Bai steamed duck, ?

The Sage of Poetry cooks bamboo shoots in the kitchen, and Wenjun stirs shrimp in the stove, ?

Hundreds of delicacies, hundreds of flavors, one dish, one dish, one flower.

3. "Three Songs of the King of Hanzhong in a Play"

Tang Dynasty: Du Fu

The son of the Prince of the Western Han Dynasty, the star of Chengdu's old guests. I've been a guest in Chengdu for a long time. I've been a guest in Chengdu for a long time.

It is not a good idea to break the cup, but to read the motto. I can't go with the soap, but I'm drunk and I'm going to go with the duckweed.

When I was a young man, I was able to get out of the house, and I was able to travel to the king's gate.

When I was a student at the University of California at Berkeley, I was a student at the University of California at Berkeley.

The wine of Shu is unrivaled, and the fish of the river are beautiful. The first thing I want to do is to get drunk and clean the head of the goose pond.

The bandits have no way of returning, and their faces are far away. I'm not sure if I'm going to be able to do that, but I'm sure I'll be able to do it," he said.

Lu and Wei are respected, and Xu and Chen have lost their lives. I'm not sure if I'm going to be able to do that, but I'm sure I'll be able to do it," he said.

4. "Lao Taotou Fu"

Northern Song Dynasty: Su Shi

Butcher drum knife, easy teeth cooking. The water wants to be new and the kettle wants to be clean, and the fire is evil and the salary is evil. Nine steam storm and day dry, a hundred up and down and violent soup. Taste the neck of a sliced meat, chewing frost before the two chelates. The honey of the rotten cherry beads is fried, and the apricot cheese of the steamed lamb is swollen. Clams are half-cooked and contain wine, crabs are slightly raw and have a bad taste. The beauty of the young is gathered to feed my gourmets. The face of Ji Jiang is like the peach of Li. She plays the jade guitar of Xiangfei, and drums the clouds of the emperor's son. The calyx and green color of the immortals, the ancient song of the dance of the wheel of the robe. I would like to draw the glass from the South Sea and drink the grapes from Liangzhou. I wish you a long life, and I wish you a long life, and I wish you a long life. Waiting for the red tide on the jade cheeks, alarmed by the warm sound in the sandalwood groove. The wonderful singing of the pearl, the long reel of the cocoon. Min's hands are tired and have little rest, and he suspects that his kiss is dry and is in need of anointing. He poured out a vat of snowy milk and listed a hundred trees on a ship. Each eye glistened in the waters of autumn, and each bone was drunk on spring mash. The beauty told the clouds to disperse, but Mr. Zen fled. The wind of the pine tree sounded in the eyes of the crab, and the snowflakes floated in the hair of the rabbit. The first thing you need to do is to get up with a smile on your face, and you'll be able to see the sea and the sky.

5. "The Fugue of Shu Du"

Eastern Jin: Zuo Si

Sitting in the golden base, the dishes are separated from the four Chen, the goblet is filled with tincture, and the freshness is filled with purple scales.

Sichuan Cuisine

Sichuan Cuisine, as one of the four traditional Han Chinese cuisines and one of the eight Chinese cuisines, is known for its wide range of ingredients, varied seasoning, diverse dishes, fresh and mellow flavors, as well as its good use of spicy seasoning and its unique cooking methods and rich local flavors, blending the characteristics of the Southeast, West, North and Southwest, and adopting the strengths of many schools of thought, absorbing and innovating, and has become famous in China and abroad. The city of Chengdu, the capital of Sichuan Province, has been recognized by the United Nations as one of the most important cities in China. Chengdu, the capital of Sichuan Province, has also been awarded the honorary title of Gourmet Capital of the World by UNESCO.

Sichuan cuisine emerged at the end of the Qing Dynasty and the War of Resistance in two time periods, to the home-cooked dishes, the ingredients are mostly for the daily taste, which is characterized by the red flavors pay attention to the numbness, spiciness, aroma, and the white taste of salty and fresh in the still a little bit of spiciness. Representative dishes include shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, ma po tofu, back to the pot meat, Dongpo elbow and so on.

2. Sichuan cuisine cooking methods

Specializing in stir-frying, sliding, stir-frying, blasting, stir-frying, deep-frying, boiling, simmering and so on. Especially small fry, small fry, dry stir-fry and dry burning has its own unique place. From the senior feast "three steam nine buckle" to the public casual meals, folk snacks, home-style, etc., a wide variety of dishes, novel styles, fine workmanship. Sichuan cuisine cooking to pay attention to the rich variety of flavorful Sichuan cuisine, so loved and respected by the people, is to pay attention to its cooking technology, production process is fine, strict operational requirements are inseparable. Sichuan cuisine cooking has four characteristics: one is the selection of materials carefully, the second is a fine knife work, three is a reasonable combination, the fourth is carefully cooked. In the "fried" aspect has its unique characteristics. Many of its dishes are used "small fry" method, characterized by short time, rapid fire, less juice, tender flavor, in line with the requirements of nutrition and health. Cooking seems simple, in fact, contains a high degree of scientific, technical and artistic, showing the infinite wisdom of the working people and creative ability.

3. Characteristics of Sichuan Cuisine

Sichuan Cuisine mainly consists of four parts, namely, high-level banquet dishes, ordinary banquet dishes, popular casual dishes and home-style dishes. Each of the four types of dishes has its own style and characteristics, but also penetrates and cooperates with each other to form a complete system, which is widely adaptable to all walks of life in different parts of the world and even to foreign countries.

Sichuan cuisine is a cuisine with a long history and extremely strong local flavor. It is rich in variety, flavor, adaptability, enjoying "a dish a frame, a hundred dishes a hundred flavors," the reputation of the flavor of the taste and its unique style, to win the favor of people at home and abroad, many people issued a "food in China, taste in Sichuan," the exclamation.

4. Ten classic Sichuan dishes

It's ten classic dishes are: Sichuan hot pot, boiled fish, back to the pot meat, Mapo tofu, fish and shredded pork, boiled pork, spicy chicken, pickled fish, Kung Pao chicken, Mao blood Wanton.