Characteristics of Sichuan cuisine

Taste characteristics: it is famous for its strong flavor, wide flavor, strong flavor and strong flavor. ? Known as a hundred flavors, the most famous ones are fish flavor, spicy, pepper, dried tangerine peel, pepper hemp, strange taste, sour and spicy.

Genre: Chengdu and Chongqing. ?

Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.

Extended data:

Sichuan cuisine requires a reasonable mix of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are used alone and in combination, emphasizing the appropriate combination of shade and meat dishes. Strong taste should be used alone, not with; Light with light, thick with thick, or a combination of strong and weak, but they can't make a taste; Meat and vegetables are well matched and cannot be confused.

This requires not only selecting the main ingredients, but also matching the auxiliary materials. Only in this way can the dishes taste harmonious and rich, the raw materials match clearly, the texture groups complement each other, and the colors are harmonious and beautiful, so that the dishes are not only good in color, smell and taste, but also rich in nutritional value and artistic appreciation value.

References:

Baidu encyclopedia-Sichuan dish