How to Cook Sichuan Cuisine

Sichuan cuisine in the cooking method, there are fried, pan-fried, dry burning, deep-fried, smoked, soaked, stewed, simmered, braised, pasted, exploded and so on thirty-eight kinds of more. In the taste of special attention to color, aroma, taste, shape, both north and south of the long, to taste more, wide, thick known. Historically, there are "seven flavors" (sweet, sour, spicy, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil) said. Sichuan cuisine therefore has a wide range of materials, seasoning variety, dishes adaptable three characteristics. It consists of five categories, namely, banquet dishes, popular casual dishes, home-style dishes, three steamed and nine button dishes, and flavorful snacks, which form a complete flavor system. In the international reputation of "food in China, taste in Sichuan".

Sichuan cuisine has many flavors, ranking first among all major cuisines. Today, there are 24 types of Sichuan cuisine, divided into three categories.

The first category is the spicy flavor, in which the fish flavor, Chenpi, strange flavor is the unique flavor of Sichuan cuisine, cooking difficulty, dishes are fish flavor shredded pork, Chenpi beef, boiled beef, Kung Pao Chicken and so on.

The second category is the pungent flavor, with representative dishes such as smoked spare ribs, phoenix tail in sesame sauce, five-spice smoked fish, and mutton in sauce.

The third category of savory, sweet and sour flavor type, this type of flavor type is widely used, the dishes are very much, representative of the dry roasted shark's fins, hibiscus chicken pieces, chickpea flowers, pot meat, etc..

The third category is the savory, sweet and sour flavor, which is widely used and has a lot of dishes, such as dry-roasted shark's fins, hibiscus chicken, chickpea flowers, and sliced pork in pots and pans.

Specialties: chicken on a stick, elbow in rock sugar, crispy fish, dry-fried eel, dry-roasted rock carp, dry-roasted shark's fins, Kung Pao chicken, strange shredded chicken, sliced pork in pots and pans, fish maw in lotus buns, lotus leaf yuzhanshan, meat in pots and pans, fire-cracker double-crisp, lychee squid rolls, roasted longan white, beef in woolly hair, stewed oxtail soup, steamed river dumplings, duck of the Gods, boiled beef, white pork with garlic paste, pork in sweet and sour vinegar, five-spice smoked fish, crispy spare ribs, one-piece Sea cucumber, shredded pork with fish flavor, camphor tea duck, Chongqing hot pot, pigeon eggs with bamboo fungus, etc.......

Snacks: fried rice and sugar boiled water, dan dan noodle, over the bridge copious hand, shredded chicken tofu brain, shredded chicken cold noodle, pot sticker with chicken juice, Jiu Yuan buns, cold patty cake, sesame dumplings, small dumplings of Shancheng city, Wu copious hand, Ye'erba, oil mash, ironing cake, etc. ......

Above, I hope it can help you a lot, thanks.

Sichuan cuisine is one of the eight major cuisines in China, and has always enjoyed the reputation of "one dish, one pattern, one hundred dishes, one hundred flavors", which has a long history and a long stream. According to historical records, Sichuan cuisine originated in the ancient countries of Ba and Shu. Since the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of the Sichuan region, so that Sichuan cuisine has been greater development.

As early as more than a thousand years ago, the Western Jin Dynasty writer Zuo Si wrote "Shudu Fugu", which described "sitting in a golden base, with dishes separated by four, goblets of tincture, and fresh purple scales". During the Tang and Song dynasties, Sichuan cuisine was even more popular. The poet Lu You once praised Sichuan cuisine with his poem "Jade food Emei fungus, finely chopped gold Cave fish". After the Yuan, Ming and Qing dynasties built the capital Beijing, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry, and thus the Sichuan cuisine has been further developed, and has gradually become the main local cuisine in China.

There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, and they are well received by foreign guests from all over the world.

Sichuan cuisine in the cooking method, there are fried, pan-fried, dry roasted, deep-fried, smoked, bubbled, stewed, stewed, braised, pasted, exploded and so on thirty-eight kinds of more. In the taste of special attention to color, aroma, taste, shape, both north and south of the long, to taste more, wide, thick known. Historically, there are "seven flavors" (sweet, sour, spicy, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil) said. Its main dishes are "Kung Pao Chicken", "Mapo Tofu", "lampshade beef", "Camphor Tea Duck", "tripe hot pot", "Fish Scent Shredded Pork" and so on more than 300 kinds of.