Please give a brief introduction to Hai-Style Sichuan Cuisine?

Sichuan Cuisine of the Sea School refers to a unique culinary culture that combines the traditional seasoning and cooking techniques of Sichuan cuisine with the local flavors of Shanghai. The Haikuai Szechuan Cuisine is a unique cuisine developed and innovated by Szechuan chefs in Shanghai over a long period of time, absorbing the local flavors of Shanghai.

Compared with the traditional Sichuan cuisine, the taste of the Haiku Szechuan cuisine is relatively mild, with the heavy oil and spiciness weakened, while the fresh, sweet and refreshing flavor is more prominent. Focusing on the freshness and texture of the ingredients, the Sea School Sichuan Cuisine incorporates local Shanghai ingredients such as crabmeat, fresh shrimp, and fresh bamboo shoots, making the dishes more refreshing. At the same time, Shanghai-style Sichuan cuisine focuses on cooking techniques, paying attention to details such as fire, ingredients and shapes, making the dishes more refined and elegant.

In Shanghai, you can taste a lot of sea school Sichuan dishes, such as sweet and sour pork, boiled fish, and mutton with scallions, which have unique and unforgettable flavors.