Since ancient times, Sichuan cuisine has been known as "one dish, one style, one hundred dishes and one hundred flavors". What are the characteristics of 24 flavors?

Sichuan cuisine has existed since ancient times? One dish, one grid, one hundred dishes and one hundred flavors? 24 flavors are spicy, salty, sweet, sour and spicy, and there is rich sesame sauce. Like its name, the 24 flavors of Sichuan cuisine really have 24 unique flavors. ? Guangdong cuisine, Sichuan flavor? This sentence is not nonsense. Sichuan cuisine is really successful in seasoning. When it comes to Sichuan cuisine, people are always full of praise and are often praised by it. Smell? Got dumped. Sichuan food tastes not only spicy, but also spicy. Seven flavors? Sweet, sour, hemp, spicy, bitter, fragrant and salty. Bazi? Dry-baked, sour, spicy, fish-flavored, dry-fried, peculiar smell, pepper sesame, red oil. What are the 24 flavors of Sichuan cuisine? Seven flavors and eight flavors? Free reconciliation. At present, among the eight major cuisines, Sichuan cuisine is the one with the strongest flavor. There are 24 flavors commonly used in Sichuan cuisine, each with its own characteristics. Let me briefly introduce spicy taste, fish taste and my personal favorite sesame sauce taste:

One of the 24 flavors of Sichuan cuisine: spicy spicy flavor is a combination of spicy flavor and traditional spicy flavor of Sichuan cuisine. Its biggest feature is spicy, thick, salty and fragrant. The main spicy dishes in Sichuan cuisine are boiled beef, mapo tofu, spicy crayfish, boiled fish and so on. Spicy type is mainly pepper, pepper, Sichuan salt and cooking wine. The use of pepper and pepper varies from dish to dish. Some will use Pixian watercress, some will use pepper granules, and some will use pepper noodles. These seasonings will be selected according to different ingredients and dishes.

One of the 24 flavor types of Sichuan cuisine: fish flavor is also the most common one among the 24 flavor types of Sichuan cuisine. Fish-flavor type is characterized by salty, sweet, sour and spicy, with strong flavor of ginger, onion and garlic and bright red color, which is a unique flavor type in Sichuan cuisine. Fish and coriander are usually made with garlic slices or garlic granules, then stir-fried with pickled pepper, onion and ginger slices in oil, then stir-fried with main ingredients, and then thickened with juice made from soy sauce, vinegar, sugar, cooking wine, chicken essence, refined salt and water bean powder, and served. Only in this way can we get the most authentic fish flavor. And our favorite fish-flavored shredded pork is the representative cuisine of fish-flavored dishes.

One of the 24 flavors of Sichuan cuisine: sesame sauce flavor? The taste of sesame paste is my personal favorite. Cold dishes are generally seasoned with sesame sauce, mainly with sesame sauce, sesame oil, Sichuan salt, monosodium glutamate and concentrated chicken juice, and a few dishes are also added with soy sauce or red oil as appropriate. When making sesame sauce, it is necessary to disperse sesame sauce with sesame oil, so that the fragrance of sesame sauce and sesame oil can be blended together, and then salt, monosodium glutamate and thick chicken juice can be blended into this dish with sesame sauce flavor, which is salty, fresh and mellow. The representative flavor of sesame sauce is Sichuan cuisine, such as phoenix tail with sesame sauce and fish belly with sesame sauce.