Introducing a few Szechuan recipes

Sichuan cuisine is one of the four traditional Chinese Han cuisine, one of the eight major Chinese cuisines. Sichuan cuisine has a local Sichuan cuisine and the sea of Sichuan cuisine, local Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, including Sichuan cuisine, noodle snacks, hot pot and so on. [11]

Sichuan cuisine is divided into three schools: the Rong School (Upper River Gang), the Yu School (Lower River Gang), and the Salt Gang School (Little River Gang).

"Three schools" has been determined on the basis of the standardization of the expression:

Superior River Gang of Sichuan cuisine that is to the west of Sichuan, Chengdu, Leshan, as the center of the region of Sichuan cuisine;

Small River Gang of Sichuan cuisine that is to the south of Sichuan, Zigong as the center of the Salt Gang of cuisine, including Yibin, Luzhou and Neijiang dishes at the same time.

Downriver Gang Sichuan Cuisine is the Jianghu Cuisine represented by Dazhou Cuisine, Chongqing Cuisine and Wanzhou Cuisine in the old eastern Sichuan area.

The three **** with the composition of the three mainstream local flavors of Sichuan cuisine branch of the genre, representing the development of the highest level of art of Sichuan cuisine.

Sichuan cuisine to take a wide range of materials, seasoning varied, diverse dishes, fresh flavors, mellow and thick and heavy, to make good use of spicy seasoning known, and to a unique cooking methods and rich local flavor is known for the integration of the characteristics of the parties in the Southeast, Northwest and West, the long of all the families, and is good at absorbing and innovating.

The late Ming and early Qing dynasties, chili peppers were introduced until the end of the Qing Dynasty, the flavor characteristics are gradually stereotyped, and after the establishment of New China has been the development of innovation, Sichuan cuisine to the home-cooked dishes, supplemented by high-end dishes, the ingredients are mostly for daily life, but also no shortage of rare seafood. Its characteristics are: "make good use of three peppers", "a dish, a pattern, a hundred dishes, a hundred flavors"; flavors are varied, including fish, homemade, spicy, red oil, garlic, ginger, Chenpi, mustard, pure sweet, strange flavors, such as 24 kinds of flavors. Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled pork, husband and wife lung slices, ma po tofu, back to the pot meat, pickled pepper phoenix claw, lampshade beef, spit chicken, spicy shrimp, spicy chicken nuggets, Chongqing hot pot, chicken and bean curd flower, chestnut roasted chicken, spicy chicken, and so on.