24 Flavor Types of Sichuan Cuisine

The names of the twenty-four flavor profiles of Sichuan cuisine are as follows:

1 Homemade, 2 Fish, 3 Spicy.

4 Weird flavor type, 5 Pepper flavor type, 6 Sour and spicy flavor type.

7 Burnt Spicy, 8 Red Oil, 9 Savory.

10 Garlic flavor, 11 Ginger flavor, 12 Sesame sauce flavor.

13 Soy sauce flavor type, 14 Smoke flavor type, 15 Lychee flavor type.

16 Five-spice flavor type, 17 Spiced lees flavor type, 18 Sweet and sour flavor type.

19 Sweet flavor type, 20 Chenpi flavor type, 21 Mustard flavor type.

22 Salty-sweet flavor type, 23 Pepper flavor type, 24 Ketchup flavor type.

Sichuan famous dishes:

1, Ma Po Tofu

Ma Po Tofu is one of the traditional dishes of Sichuan Province, is the Shanghe Gang Rong faction of Sichuan cuisine, belongs to the Szechuan cuisine, with numbness, spiciness, scalding, aroma, crispy, tenderness, freshness, live, is regarded as the classic of Sichuan, but also a Sichuan dish famous at home and abroad in Sichuan. Ma Po Tofu was first created in the Qing Dynasty during the reign of Emperor Tongzhi, and was originally created by Chen Liu, the founder of the long-established Chinese brand "Chen Ma Po Tofu", who was known as Ma Po Tofu because of the several pockmarks on her face.

2, back to the pot of meat

Back to the pot of meat is a kind of cooking pork of Sichuan traditional dishes, belongs to the Sichuan cuisine. Production of raw materials are mainly pork, green pepper, garlic, etc., unique taste, red color, fat but not greasy, the entrance is fragrant. Originally from the rural areas of Sichuan. In ancient times, it was called "oil explosion pot"; most families in Sichuan can make it. The so-called back to the pot, is the meaning of cooking again. Back to the pot meat in the Sichuan cuisine is very important.