The 24 flavors of Sichuan cuisine

Sichuan people combined in the style of Sichuan cuisine, and the fusion of all kinds of flavors, thus giving birth to an endless stream of a thousand flavors, the most basic 24 kinds, which is the 24 kinds of flavor type of Sichuan cuisine.

1, spicy flavor type

Chili pepper and the traditional spicy Sichuan cuisine, combined with the combination of hemp flavor, the formation of this spicy flavor thick, salty and fragrant unique flavor type.

Spicy dishes in Sichuan cuisine in the strongest lineup, from the traditional Sichuan cuisine in the boiled beef, ma po tofu, to the new school of Sichuan cuisine in the boiled fish, spicy snails, spicy crayfish, etc., are all spicy flavor representative.

Spicy flavor type of dishes mainly by chili peppers, peppercorns, Sichuan salt, monosodium glutamate, cooking wine and other modulations, peppercorns and chili peppers are used depending on the dish, some with Pixian Douban, some with peppercorns, some with peppercorns ...... are not all a model. Good chef cooking spicy flavor type of dishes, it is necessary to do hemp and not wood, spicy and not dry, spicy in the fresh, spicy in the taste, spicy end and taste endless.

2, sour and spicy type

Sour and spicy type is one of the main flavors of Sichuan cuisine after spicy type. Instead of chili peppers, the sour and spicy dishes first find a balance between the spiciness of chili peppers and ginger, and then use vinegar, pepper, and monosodium glutamate (MSG) to blend the spices to create a mellow, sour, and slightly spicy flavor with a strong salty and fresh taste.

Modulation of sour and spicy dishes, must grasp the salty as the basis, sour as the main body, spicy flavor to help the principle of moderation.

The hot and sour dishes are mostly hot dishes, such as eel vermicelli, spinach dumplings, beef tenderloin, etc. are mellow sour and slightly spicy flavor, but also part of the cold dishes, such as hot and sour fern, etc., is also sour and spicy flavor.

3, pickled pepper flavor type

Pickled pepper, commonly known as "fish chili", is a unique seasoning in Sichuan cuisine, with a bright red color, spicy and not dry, spicy and slightly acidic characteristics, with its hot and sour taste, acting as a seasoning "main force".

Bubbled pepper series in recent years in the new school of Sichuan cuisine, it will be bubbling pepper fresh and spicy, slightly sweet characteristics to the extreme, is considered to be cooking in the model of the four-two-thousand jin.

There are two kinds of pickled peppers, one red and slender, commonly known as "two thorns", its spicy flavor is palatable, there is enough aroma; the other, shaped like a lantern, the size of the chicken heart similar to the shape of a good-looking, spicy flavor is more than enough. Good pickled peppers flavor and color, the root of the hard, old and fragrant, eat the appetizer, so that you can not stop.

Bubbled pepper flavor type in hot and cold dishes in a wide range of applications, common cold dishes such as assorted pickle altar, pickled pepper phoenix claw, etc., is the wild pepper, pepper, sugar and other ingredients into the special altar, soak out an altar of fresh aroma and mellowness; and pickled pepper bullfrogs, pickled pepper duck blood, pickled pepper squid, pickled pepper, pickled pepper, pickled pepper, such as double crisp, pickled pepper, pickled pepper, such as a series of hot dishes pickled pepper, more than the mash juice, sugar, and other seasoning to modulate, as well as a different flavor.

4, weird flavor

Weird flavor flavor type, the first commonly used flavor type of Sichuan -, because of the set of flavors in one, the balance of flavors and very harmonious, so the "weird" Yu praise its flavor.

Weird flavor flavor type is characterized by salty, sweet, numbing, spicy, sour, fresh, fragrant and coordinated, mostly used in cold dishes, weird cold noodles is among the masterpieces.

Weird taste flavor to Sichuan salt, soy sauce, red oil, pepper, sesame sauce, sugar, vinegar, cooked sesame seeds, sesame oil, monosodium glutamate modulation, you can also add ginger rice, garlic rice, scallions. Modulation, so many different condiments mixed together, must pay attention to the proportion with the appropriate, so that the various flavors do not suppress each other, complement each other.

5, paste spicy type

Paste spicy type of dishes with spicy and salty, aftertaste slightly sweet characteristics. Because it is to dry chili pepper section in the frying pan fried, so that it becomes a paste spicy shell and the flavor, so called paste spicy, the fire is not or fire too much will affect the taste.

Paste spicy flavor type mainly to Sichuan salt, dried red pepper, pepper, soy sauce, vinegar, sugar, ginger, onion, garlic, monosodium glutamate, cooking wine modulation, dishes are used to stir-frying a method to take its chili peppers dry incense and paste spicy, with a large fire to the spicy choking into the fresh raw materials.

such as the famous Kung Pao chicken, that is, dried chili peppers and peanuts fried into the diced chicken, the formation of this sweet, sour, spicy flavor mixture, the style of outstanding Sichuan dishes, and thus gave birth to a lot of Kung Pao as the name of the dish, such as Kung Pao tofu, and so on.

6, red oil flavor type

Red oil is one of the soul of Sichuan cuisine, Sichuan cuisine in the coleslaw pay attention to "a spoonful of red oil to set the stage", a good red oil is the achievement of delicious coleslaw and dip the first step. Even a Sichuan cuisine master asserted, understand the red oil, understand the Sichuan cuisine.

Whether there is a pot of spicy tunnel, spicy and rich red oil spices, is the key to make a good cold dishes. Refinement of red oil, first of all, pay attention to the quality of chili, and secondly, pay attention to the matching of chili varieties, so that both the redness of the Chao Tian Pepper, the two gold bars of the aroma of the cold, the spicy power of the millet pepper, and the last refining, and more to be a point of finesse and ingenuity. This refining red oil, into the eyes bright, into the nose incense, after the import, spicy flavor will be layers.

The red oil flavor is made by combining this special red oil with soy sauce, sugar, and monosodium glutamate (MSG), and in some areas vinegar, garlic paste, or sesame oil is added. The spicy flavor of the red oil flavor is lighter than that of the spicy flavor, and its color is red, spicy but not dry, and the aroma is mellow and long. Husband and wife lung slices, roasted pepper eggs, shredded radish mixed with white meat, red apricot chicken, etc. belong to this flavor type.

7, homely flavor type

Homely flavor type, Sichuan cuisine commonly used flavor type -. This flavor type to "home" named, is to take "home often" meaning. It is characterized by salty and slightly spicy, because the dishes required, or aftertaste slightly sweet, or aftertaste slightly vinegary, the most widely used in hot dishes

Home-style dishes are generally Pixian bean curd, Sichuan salt, soy sauce modulation, but also discretionary addition of red bean curd or pickled red chili peppers, cooking wine, edamame beans, sweet sauce and monosodium glutamate (MSG).

Homemade flavor type applies to chicken, duck, goose, rabbit, pig, cattle and other poultry and livestock meat as raw materials, such as the famous back to the pot of meat, it is after a thousand refinements, back to simplicity, simplified homemade flavor type of classic dishes. In addition, such as salt fried meat, homemade tofu, etc. also belong to this flavor type.

8, fish flavor type

Fish flavor type from the Sichuan folk unique cooking fish seasoning method and the name, the dishes have salty, sweet, sour, spicy, ginger, green onion, garlic flavor is strong, red color characteristics, is unique to Sichuan cuisine, a special flavor type.

Cooking fish-flavored dishes, and do not use fish products, is to use garlic or garlic, and pickled chili peppers, green onions, ginger stir-fried in the oil, and then added to the main ingredients stir-fried, and then soy sauce, vinegar, sugar, cooking wine, chicken essence, refined salt, water soybean meal sauce into the pot thickening, can be plated into a dish.

Fish-flavored dishes taste salty, sweet, sour and spicy, ginger, green onion and garlic aroma, traditional Sichuan cuisine, "four pillars," one of the fish-flavored shredded pork, that is, fish-flavored dishes is an outstanding representative of the people known as the best of Sichuan cuisine.

9, lychee flavor type

Lychee flavor type of the name, from its taste like lychee, sweet and sour characteristics, is to Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate, cooking wine modulation, and take ginger, green onion, garlic pungent odor cooking and become, more for hot dishes.

Modulation of this flavor, there must be enough saltiness, on the basis of which can be shown above the acidity and sweetness, sugar slightly less than vinegar, pay attention to the proportion of sweet and sour, ginger, onion, garlic only to take its pungent aroma, the amount should not be too heavy, so as not to overpower the main event.

Pot poi pork slices is a representative of traditional Sichuan cuisine in the lychee flavor type, and vegetable root spare ribs is the new school of Sichuan cuisine in the lychee flavor type of the best, it is truncated to select the most essential section of the spare ribs, learn from the practice of Cantonese cuisine in the sweet and sour salty and fresh with the addition of the pungent green and red uncle grains and green onion grains.

10, salty and fresh flavor type

Salty and fresh flavor type is widely used in cold and hot dishes, often with Sichuan salt, monosodium glutamate modulation, due to the flavor needs of different dishes, can also be used in soy sauce, sugar, sesame oil and ginger, salt, pepper modulation.

Modulation, we must pay attention to grasp the salty moderation, highlighting the fresh taste, and strive to maintain the fresh taste of vegetables as cooking raw materials itself, sugar only play a role in the freshness of the dosage must be controlled, can not reveal the sweetness to the fragrance oil is also only for the increase in aroma, to control the dosage, do not make the overdose.

The salty and fresh flavor type applies to animal meat, poultry and livestock offal and vegetables, soybean products, eggs and other raw materials for the dishes, such as water cabbage, chicken bean flowers, pigeon eggs and swallows, white sauce fish maw rolls, fish lips in white sauce, freshly stir-fried shredded chicken, slices of liver in white oil, salted duck breasts, and so on.

11, sweet flavor type

Sweet flavor type, as the name suggests, is characterized by pure sweet and fragrant, it is sugar or rock sugar as the main seasoning, because of the flavor needs of different dishes, can be accompanied by the appropriate amount of edible flavor, and supplemented by a variety of candied fruit, cherries and other fruits and fruit juices, peach kernels, and other dried fruit kernels.

Sweet flavor type of honey, sugar sticky, ice juice, sprinkle sugar and other modulation methods, no matter which method is used, must grasp the amount of sugar, overdo it is hurt.

▲Sugar sticky sheep's tail

12, smoke flavor type

Smoke flavor type is mainly used for smoking meat as raw material dishes, straw, cypress, tea flavor, camphor leaves, peanut shells, chaff shells, sawdust as smoked materials, the use of its incomplete combustion of the smoke, so that the raw materials on the taste of the pickle and then absorbed or adhered to a special flavor, the formation of salty fresh mellow and thick, the aroma is unique. The flavor characteristics.

Smoke flavor type is widely used in cold and hot dishes, should be based on the needs of different dishes flavor, the choice of different seasonings and smoked materials. Such as dried tofu bacon, is the use of good pork (coarseness or hindquarters), with cypress branches, tea, camphor leaves, peanut shells and other raw materials smoked into bacon, and then with the refined dried tofu cooking, aromatic, fresh and tasty.

13, pepper and hemp flavor type

Pepper is used in Sichuan cuisine, is the main raw material for modulation of pepper and hemp flavor. Pepper flavor is unique to Sichuan cuisine flavor, which is characterized by pepper and hemp pungent, salty and fresh, with Sichuan salt, pepper, scallion leaves, soy sauce, cold chicken broth, monosodium glutamate (MSG), sesame oil modulation, pepper's numbness and scallion's aroma complement each other, refreshingly pungent, and more for cold dishes, especially suitable for the summer.

Modulation, must choose high-quality pepper, in order to reflect the flavor, pepper particles should be added salt and green onion leaves together with a knife guillotine into a mushy, so that its pepper and hemp pungent flavor and salty and fresh taste combined together.

14, garlic flavor

Garlic flavor is one of the important flavor of Sichuan cuisine, often used in the production of Sichuan cold dishes, mainly garlic, red soy sauce, sesame oil, monosodium glutamate, red oil modulation and become the basis of the red oil flavor on the heavy use of garlic, garlic in which to add pungent, in order to have the taste of the ups and downs of the twists and turns, shredded radish mixed with white meat that is the famous Sichuan cuisine, the small products.

Doing this kind of dishes, other seasonings must not be too heavy, otherwise, the pressure of the flavor of the garlic, the dominant, is the opposite of cooking.

Additionally, to do garlic cold dishes, must be done now to eat, after a long time, not only will be lost to the fresh aroma, will also make the garlic produce a pungent and unpleasant taste, so the garlic flavor type of dishes, can not be overnight.

15, five-flavor type

Five-flavor type is characterized by strong salty, natural pungent. The so-called "five spices" refers to several spices added when cooking food. The spices used are usually crabapple, star anise, cloves, fennel, licorice, sand, cardamom, cinnamon, strawberry, pepper, etc., according to the need for discretionary choice of dishes, in fact, there are far more than five.

Modulation, with the above spices plus salt, cooking wine, ginger, green onions, etc., can be pickled food, cooking or brining a variety of cold and hot dishes, such as five-spice beef.

16, sugar and vinegar flavor

Sugar and vinegar flavor is sugar, vinegar to the main seasoning, with Sichuan salt, soy sauce, monosodium glutamate (MSG), ginger, green onion, garlic modulation and become, which is characterized by the sweet and sour taste, aftertaste salty, in hot and cold dishes in the application is also more widely used, common dishes such as sugar and vinegar pork ribs. When making it, it should be based on the right amount of salty flavor and reuse sugar and vinegar to highlight the sweet and sour taste.

Sugar and vinegar flavor and lychee flavor is more similar, the difference is that the ratio of sugar and vinegar is different, lychee flavor is first sour and then sweet, while sugar and sour flavor is first sweet and then sour, they have each other to focus on, different styles.

17, salty and sweet

Salty and sweet flavor type is characterized by salty and sweet, both fresh and fragrant, mostly used in hot dishes, with Sichuan salt, sugar, pepper, cooking wine modulation and become. Due to the flavor needs of different dishes, you can add ginger, green onion, pepper, rock sugar, sugar color, five-spice powder, mash juice, chicken oil. When adjusting, the salty and sweet flavors can be focused, or slightly more salty than sweet, or slightly more sweet than salty.

Cherry meat, named for its cherry-like color, is a traditional sweet and salty dish, because the sweetness of the meat can not suppress the fishy, so it is necessary to use salt to play the role of the fishy, fresh and sweet.

18, Chenpi flavor type

Chenpi flavor type is mainly characterized by Chenpi aroma, spicy flavor, slightly sweet, more for cold dishes, such as Chenpi pork ribs. It is made of tangerine peel, Sichuan salt, soy sauce, vinegar, peppercorns, dried chili knots, ginger, green onion, sugar, red oil, mash juice, monosodium glutamate, sesame oil. It is the use of the bitter taste of the tangerine peel, with the mace and peppercorns, which produces a special composite flavor, and thus this unique flavor pattern is formed.

Modulation, the amount of Chenpi should not be too much, too much is bitter aftertaste, sugar, mash juice is only to increase freshness, the amount of a slight sense of sweetness to the degree.

19, sauce flavor type

Sauce flavor type is one of the commonly used flavor type of Sichuan cuisine, widely used in cold and hot dishes, characterized by a strong sauce, salty and sweet.

The sauce flavor type is made of sweet sauce, Sichuan salt, soy sauce, monosodium glutamate, and sesame oil, and sugar or pepper, ginger, and green onion can be added to different dishes to meet their flavor needs. Preparation, must review the texture of the sweet sauce, gloss, taste, and according to the special requirements of the flavor of the dishes, to determine the amount of other seasonings used.

20, ginger flavor

Ginger flavor is an ancient flavor pattern, characterized by ginger mellow, salty and slightly spicy, widely used in cold and hot dishes.

Ginger flavored dishes are made with Sichuan salt, ginger juice, soy sauce, monosodium glutamate, vinegar and sesame oil. Ginger is appetizing, while vinegar has the effect of aiding digestion and relieving grease.

Modulation of cold dishes, shall be in the salty and fresh taste on the basis of palatable, heavy use of ginger, vinegar, highlighting the flavor of ginger, vinegar; and in the modulation of hot dishes, according to the flavor of different dishes, discretionary Pixian bean paste or chili oil, but does not affect ginger, vinegar flavor as a condition.

21, sesame sauce flavor type

Sesame sauce flavor type used in cold dishes, sesame paste, sesame oil, Sichuan salt, monosodium glutamate, thick chicken sauce modulation, a few dishes also discretionary soy sauce or red oil.

Modulation, sesame seed paste should first be mixed with sesame oil, so that the flavor of sesame seed paste and sesame oil flavor fusion together, and then with Sichuan salt, monosodium glutamate, thick chicken juice and modulation, sesame sauce phoenix tail, sesame sauce, such as the traditional famous fish maw are sesame sauce flavored dishes on behalf of the dishes.

22, pepper and salt flavor type

Pepper and salt flavor type is used for hot dishes, to Sichuan salt, pepper modulation. When modulation, salt must be fried dry water, pounded into a very fine powder; pepper must be kang incense, also pounded into a fine powder. Peppercorns and salt are prepared in the ratio of 1:4, and should not be used for a long time to prevent the flavor from evaporating and affecting the taste.

23, the bad taste

The bad taste is characterized by mellow, salty and sweet, widely used in cold and hot dishes, to the bad taste juice or mash, Sichuan salt, monosodium glutamate, sesame oil modulation, due to the flavor needs of different dishes, discretionary addition of pepper or peppercorns, rock sugar, and ginger, green onions. When modulating, to highlight the mellow flavor of the fragrant lees juice or mash juice flavor.

24, mustard flavor

Mustard flavor is characterized by salty and sour, mustard punch spicy, with Sichuan salt, vinegar, soy sauce, mustard, monosodium glutamate, sesame oil modulation, summer and autumn cold dishes are more commonly used.

Mustard oil, paste, powder three forms, modulation, the first mustard with soup dispersed, sealed in the container, do not make the leakage of gas, put on the cover or next to the fire, the pro-use side of the removal, soy sauce should be used sparingly, so as not to affect the splendor of the dishes.