Traditional Culture Encyclopedia - Traditional virtues - What are the three major cuisines of Sichuan cuisine?
What are the three major cuisines of Sichuan cuisine?
Rongpai cuisine is characterized by peace with the people, rich seasoning, relatively light taste and many traditional dishes. Famous dishes include boiled cabbage, Mapo tofu, kung pao chicken, husband and wife lung slices, etc.
Salt-baked dishes are characterized by strong, heavy and rich taste. Famous dishes include boiled beef, steamed beef (or famous beef steamer), hibiscus fillets, spicy beef omasum, Xie bean jelly, cold beef, fresh pepper rabbit and so on.
The eastern part of Sichuan cuisine is famous for its fast renovation, bold materials and not sticking to materials. Famous dishes include ghost town spicy chicken nuggets, hot and sour rice noodles, Chongqing Xiao noodles, Ma Lao wonton soup, chicken feet with pickled peppers, Fuling oil mash and so on.
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