Geographically speaking, Sichuan cuisine is a dish that appears in Sichuan in the west of China. According to administrative divisions, Sichuan cuisine is Sichuan cuisine. From this perspective, it is mechanical. For a long time, Sichuan cuisine has been loved not only by Sichuan people, but also by people in China and many other countries overseas. In this sense, Sichuan cuisine also belongs to China and the world.

Sichuan cuisine history

Generally speaking, Sichuan cuisine originated from ancient Bashu and was formed under the cultural background of Bashu. Judging from the number of historical changes in China, Sichuan cuisine has shown a preliminary outline from the Spring and Autumn Period and the Warring States Period to the Qin Enlightenment period and then to the Han and Jin Dynasties. The Sui, Tang and Five Dynasties witnessed the great development of Sichuan cuisine. In the Song Dynasty, Sichuan cuisine crossed the Bashu border, entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, and became a household name in Sichuan. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with imported peppers, which further developed the "fresh flavor" seasoning tradition formed by Bashu. After the late Qing Dynasty, it gradually formed a local flavor system that kept pace with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River.

Basic characteristics of Sichuan cuisine

Today, Sichuan cuisine has three characteristics: wide range of materials, diverse tastes and wide adaptability of dishes, among which it is famous for its numerous tastes and ingenious changes. "Sichuan style" is recognized by the world.

Anyone who knows how to cook knows that delicious food is based on delicious food. Delicious needs seasoning skills to create.

Sichuan cuisine is famous for its spicy taste. See how Sichuan cuisine makes use of its spicy taste. You can compare it with other places. When pepper is used together or alone with other spices, there are 10 different spicy flavors, such as dry spicy flavor, crisp spicy flavor, oily spicy flavor, spicy flavor, sweet spicy flavor and hot sauce. There are 23 flavors commonly used in Sichuan, among which 13 is spicy, such as salty, slightly spicy, salted fish, sweet and spicy, odd sweet, sour, spicy, fragrant, red oil, spicy, sour and spicy, spicy, dried tangerine peel, pepper, salt and pepper, mustard, garlic paste and so on. , all show different degrees of spicy taste.

Features of Sichuan cuisine: It is famous for its wide range of ingredients, diverse tastes and wide adaptability of dishes. Especially the spicy, fishy and strange taste is unique. Cooking is good at frying, frying, dried vegetables and frying.

Features: Its main features are spicy, fishy, homely, exotic, spicy, sour, hemp and vinegar pepper.

Cooking method of Sichuan cuisine

There are more than 4000 kinds of snacks in Sichuan cuisine. These dishes consist of banquet dishes, simple meals, home-cooked dishes, three steamed dishes with nine buttons and local snacks. Nowadays, the popular varieties of Sichuan cuisine not only inherit the varieties of the previous generation, but also the cooking technicians are constantly developing and innovating.

Many different Sichuan dishes are made by different cooking methods. There are 30 common cooking methods, some of which are commonly used in China and some are original in Sichuan. For example, Sichuan's original fried, dried, fried and home-cooked dishes are unique.

Stir fry, but don't change the pot. Stir the juice for a while. Cook a dish in the pot. Vegetables spilled from the pot onto the plate. Dry frying: fry the filamentary raw materials with medium hot oil to make them dehydrated, mature and fragrant.

Dry burning method: burn slowly with medium fire, so that the soup with rich flavor penetrates into the raw materials and naturally becomes mellow juice. When cooking at home, stir-fry watercress with medium-hot oil, add the soup to remove the residue, add the ingredients, and then cook it slowly with low heat until it is ripe and tasty. Mapo tofu is a familiar home-cooked dish for foreigners in Sichuan.