Sichuan cuisine is one of the most famous local cuisines in China. It has a wide range of materials and a variety of dishes. It is famous for its good use of spicy, and its unique cooking methods and strong local flavor is famous at home and abroad. Sichuan cuisine has become a brilliant pearl in the history of Chinese food culture and civilization.
Sichuan has been known as the land of abundance since ancient times. Sichuan territory of rivers, evergreen, cooking materials and a wide range. Sichuan is crisscrossed by rivers and has a wide range of cooking materials. There is not only a variety of tender and delicious livestock, but also a variety of fresh vegetables and asparagus constantly in the four seasons. There are also a wide variety of fine texture of brewing spices and growing spices. All of these have provided a good material basis for the cooking of various Sichuan dishes and their ever-changing seasonings.
Sichuan cuisine is mainly composed of senior banquet cuisine, ordinary banquet cuisine, public casual cuisine and home-style cuisine. The four types of dishes have their own style characteristics, and infiltrate and cooperate with each other to form a complete system. In addition to the four types of dishes, there are many famous traditional folk snacks and pastry dishes from all over Sichuan, which add content and luster to the strong local flavor of Sichuan cuisine.
Sichuan cuisine is represented by dishes such as yuxiang shredded pork, Gongbao chicken, boiled fish, boiled meat, sliced beef and ox tongue in chili sauce, spicy chicken, Mapo tofu, double-cooked pork, Dongpo elbow and Dongpo pork and so on. Other classic Sichuan dishes include lollipop chicken, chicken feet with pickled pepper, beef with lantern shadow, ribs of Liao, chicken with mouth water, spicy shrimp, Fried beef with chili pepper, Sichuan hot pot, spicy perfume fish, chestnut-roasted chicken, spicy chicken and so on. What Sichuan cuisine have you tried？