Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. The famous representative dishes are: Dongpo elbow, cold pot fish, stone mill bean curd, sweet-skinned duck, braised duck, fish-flavored shredded pork, Sichuan-style pork, Mapo bean curd, spicy chicken, pickled fish, boiled fish, Maoxuewang, husband and wife lung slices, Chongqing hot pot, boiled cabbage, bridge ribs and so on.

Sichuan cuisine is divided into Shanghe Gang centered on Chengdu and Leshan in western Sichuan, Xiaohe Gang represented by Zigong, Neijiang, Luzhou and Yibin in southern Sichuan, and Xiahe Gang centered on Chongqing, Wanzhou and Dazhou in eastern Sichuan.

The flavor of Sichuan cuisine includes the characteristics of local dishes such as Chengdu, Chongqing, Leshan, Zigong, Luzhou, Yibin and Nanchong. The most important feature is the variety of flavors, that is, the use of compound flavors. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, sour, pepper, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fishy smell, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying.

In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil).

Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks.

Enjoy the international reputation of "food in China, taste in Sichuan"; Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, liao ribs, exotic chicken, kung pao chicken, spiced braised pork ribs, steamed pork with rice flour, Mapo tofu, beef hotpot with hairy belly, beef jerky, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork, Dongpo elbow, boiled cabbage and so on.

There are compound flavors such as dry roasting, fishy smell, strange smell, pepper, sesame, red oil, ginger juice, sweet and sour, litchi, lobster sauce, kimchi, garlic paste and so on. It has formed the special flavor of Sichuan cuisine and enjoys the reputation of "one dish with one style and diverse dishes". [9]

Cooking method

Good at frying, sliding, frying, exploding, frying, boiling and simmering. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. Sichuan cuisine pays attention to its rich variety and delicious taste, so it is loved and respected by people, which is inseparable from its exquisite cooking technology, fine production technology and strict operation requirements.