Introduction to Sichuan cuisine

Shanghebang, a Rong Pai cuisine with emphasis on Chengdu and Leshan, is characterized by being close to the people, rich in seasonings, relatively dull mouth and stomach, rambling about scenery and many traditional cuisines.

Rong Pai Sichuan cuisine pays attention to exquisite and precise materials, and its harshness is limited by traditional classic recipes. It tastes warm and smells long. At the same time, it brings together high-level dishes such as palace cuisine and Zhai Zhai Zhai cuisine in Sichuan cuisine, all of which are quite allusions. Beautiful and exquisite, most of them have been handed down for a long time. In the old society, it was once the official dish of the governor of Sichuan. As usual, the Sichuan cuisine of high-end banquet dishes in the hotel is based on Chengdu Sichuan cuisine as the scale menu.

The fine cuisines in Sichuan cuisine are rooted in Rong Pai, the Shang River gang known as the king of Sichuan cuisine. The high-quality clear soup dishes created by the famous chef Huang in the imperial dining hall of Qing Palace are often used to describe the highest level of chef's cooking skills, namely "boiled cabbage", which is a dish in Chengdu Sichuan cuisine. Dizhai cuisine in old Chengdu is also a representative of plain and high-quality cuisine in Sichuan cuisine. The "Imperial Health Cuisine" represented by "one dish, one style, various dishes" includes oranges, cordyceps ducks, braised pork, Liu Gong duck fish and other dishes.

famous dish

Boiled cabbage, Mapo tofu, Sichuan stewed meat, kung pao chicken, salt water cook the meat, Sichuan steamed meat, Qingchengshan ginkgo stewed chicken, husband and wife lung slices, ant climbing tree, garlic white meat, hibiscus chicken slices, crispy rice slices, white oil tofu, boiled white (boiled white with salt water and boiled white with sweet water) and fish-flavored series (shredded pork and eggplant). Konjac series (snow konjak, konjak roast duck), Jianyang mutton soup, dry roasted rock carp, dry roasted mandarin fish, Ya 'an Yayu banquet, etc. , involving the warm pot service mode of Shanghe Gang, such as skewering incense and cold pot fish, and the dry pot includes pot shrimp and pot chicken. The food in Guangyuan, Mianyang, northern Sichuan is completely different from that in Leshan, Chengdu.

In recent years, Shanghe Gang has created a new genre of Sichuan cuisine with seafood ingredients and oriental seafood as materials, such as spicy crab, green pepper mandarin fish, Bian Shi pickled cuttlefish, and semi-soup mandarin fish. Sichuan cuisine is the main food in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, eggplant with pine mushrooms and duck wings with pine mushrooms.