(a) commonly used essence:
There are salty, fresh, slightly spicy and homely tastes; Salty, sweet, sour, spicy, fragrant and fresh fish; A strange smell, with a different taste; And different levels and styles such as red oil flavor, sesame flavor, sour flavor, spicy flavor, skin-saving flavor, pepper and sesame flavor, and salt and pepper flavor. Sichuan cuisine is famous for its spicy taste, but it doesn't overwhelm other tastes with spicy taste. As far as the word "Xiang" is concerned, it has the flavor of sauce, spiced, sweet, smelly, smoky, salty, litchi, sweet and sour, ginger, garlic and mustard.
(2) There are more than 20 kinds of compound flavors, and the main dishes are:
1, salty and delicious. It is mainly made of Sichuan salt and monosodium glutamate, which highlights the umami flavor, salty with fresh taste and light taste. Such as fresh mushroom cabbage, white sauce carp, yellow-roasted shark's fin, fresh shredded chicken, snowflake chicken, fresh meat slices and so on.
2, homely flavor. Is prepared from Sichuan salt, Pixian watercress, soy sauce, cooking wine, monosodium glutamate and pepper noodles. Characterized by salty and slightly spicy. Such as salt fried raw meat, home-made minced sea cucumber, home-made minced beef tendon, home-made tofu, etc.
3, spicy type. It is made from Sichuan salt, Shanxian douban, dried red pepper, pepper, dried Chili noodles, lobster sauce and soy sauce. trait
Spicy and salty. Such as Mapo tofu, boiled beef, dry fried beef shreds, spicy beef shreds, etc.
4, spicy type. Is prepared from Sichuan salt, soy sauce, dried red pepper, pepper, ginger, garlic and onion. Characterized by spicy, mainly salty and fresh, slightly sweet and sour. For example, kung pao chicken, Kung Pao shrimp, Kung Pao scallops and spicy meat slices.
5. Fish flavor. It is made from Sichuan salt, soy sauce, sugar, vinegar, pickled pepper, ginger, onion and garlic. Its characteristics are salty, spicy, sweet and sour, and it has the unique fish flavor of Sichuan cuisine. Such as fish-flavored shredded pork, fish-flavored prawns, fish-flavored cakes before crossing the river, fish-flavored flowers before crossing the river, fish-flavored crispy chicken slices, fish-flavored preserved chicken slices, fish-flavored duck slices and so on.
6, ginger juice flavor. Made from Sichuan salt, soy sauce, ginger, sesame oil and monosodium glutamate. It is characterized by salty and light taste and rich ginger juice. Such as diced chicken with ginger sauce, fresh fish with ginger sauce, shredded fish with ginger sauce, duck feet with ginger sauce, spinach with ginger sauce, etc.
7. Hot and sour taste. Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil are used as seasoning. It is characterized by sour, spicy, salty and fresh, and rich vinegar flavor. Such as spicy chicken strips, spicy fish fillets and cucumber strips.
8, sweet and sour taste. Made from Sichuan salt, sugar, vinegar, pepper noodles and monosodium glutamate. It is characterized by salty, sweet and sour taste and strong sweetness and sourness. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, sweet and sour fish rolled across the river, sweet and sour scallops, sweet and sour crispy chicken, etc. Sweet and sour shredded green bamboo shoots, etc.
9. Litchi flavor type. Sichuan salt, soy sauce, sugar, vinegar, pepper noodles and monosodium glutamate are mainly used as seasonings. Characterized by salty taste, slightly sweet and sour. For example, crispy rice, crispy sea cucumber, diced chicken with pickled peppers, and sliced litchi meat.
10, mustard tasteless. It is made of Sichuan salt, soy sauce, vinegar, mustard, sesame oil and monosodium glutamate. Its characteristics are salty, fresh, sour and spicy. Such as mustard chicken breast, mustard scallop, etc.
1 1, sweet. It is made of white sugar, rock sugar, brown sugar, sesame and various fruit raw materials. It is characterized by sweetness. Such as snowflake peach paste, rock sugar, sweet potato, lotus root with ice juice, longan and so on.
12, pepper and hemp flavor type. It is mainly made of Sichuan salt, soy sauce, monosodium glutamate, pepper, onion leaves and sesame oil. It is characterized by salty and hemp flavor, as well as strong onion flavor. Generally, they are cold dishes, such as sliced chicken with pepper, duck feet with pepper, fish fillets with pepper, etc.
13, odor type. It is mainly prepared from soy sauce, sugar, vinegar, red pepper, Chili noodles, sesame paste, cooked sesame seeds, monosodium glutamate, Chili noodles, ginger, onion, garlic and sesame oil. It is characterized by both flavor and long spicy taste. Usually cold dishes, such as shredded chicken, sliced duck, fish, shrimp and bamboo shoots.
The traditional dishes in the senior banquet of Sichuan cuisine include bear's paw, home-cooked sea cucumber, dried fish wings, duck with cordyceps sinensis, steamed sauce dumplings and so on. Craft dishes include panda playing with bamboo, triumphant, tulle full moon, landscape lotus and so on. Ordinary banquets, such as the "three steamed and nine buckled" dishes in urban and rural areas, are all made from local materials, which are rich and delicious, with both meat and vegetables, and both soup and vegetables. The dishes are usually mainly steamed vegetables, such as steamed elbow, steamed meat, sweet boiled white, braised assorted dishes, etc., which are simple and affordable. As for kung pao chicken, which is very popular in restaurants all over the world, shredded pork with fish flavor, boiled beef, Mapo tofu and konjac roast duck all have the characteristics of fast cooking speed, economy and convenience. Sichuan-style pork, Lian Guo Tang, beef omasum hotpot, bean curd and other home-cooked dishes have become common dishes in general restaurants and families because of their convenient materials and simple operation. There are also some folk snacks such as husband and wife's lung slices, Dengying beef, steamed buns and spiced dried bean curd in Sichuan cuisine, which has a strong local flavor.
(3) Cooking method: Sichuan cuisine pays attention to cooking techniques, and the fine production process is inseparable from strict operating requirements. Sichuan cuisine has the following four characteristics:
First, the materials are carefully selected.
Chuanlai asked YEATION for raw materials, so as to tailor them according to their abilities, not only to ensure quality, but also to pay attention to saving. Raw materials should be fresh, pay attention to the season. The choice of ingredients includes not only the choice of raw materials for dishes, but also the choice of seasonings. Many Sichuan dishes pay great attention to the choice of peppers, such as spicy and home-cooked dishes, and must use Sichuan Pixian bean paste; To make fish coriander, you must use Sichuan style to soak peppers.
Second, it's a good knife. Knife work is a very important link in Sichuan cuisine. It requires producers to be careful, pay attention to specifications, and cut and shape raw materials according to the needs of cooking to make them uniform in size, length, thickness and consistency. This can not only make the dishes easy to season, neat and beautiful, but also avoid the dishes being cooked, old and tender. For example, boiled beef and beef jerky are characterized by tenderness and crispness respectively. If the length, thickness and thickness of meat slices are inconsistent, it is difficult to distinguish cooked from raw when cooking.
Third, it is reasonable collocation. 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 are clearly matched, the texture combinations complement each other, and the colors are harmonious and beautiful. This way, the dishes are not only good in color and fragrance, but also rich in nutritional value and artistic appreciation value.
Fourth, it is careful cooking. There are many cooking methods of Sichuan cuisine, and the use of cooking is very particular. Many Sichuan dishes are cooked by various cooking methods. There are dozens of cooking methods of Sichuan cuisine, such as frying, distilling, frying, frying, steaming, roasting, boiling, simmering, frying, stewing, stewing, rolling, frying, stewing, pickling, marinating, smoking, mixing, ginseng, Mongolian, paste and brewing.
The cooking method of each dish must be determined according to the nature of raw materials and the technological requirements of different dishes. In the operation requirements of Sichuan cuisine, we should grasp the feeding order, degree of heat, quantity, length of time and speed of action; Pay attention to observe and control the color depth, juice concentration, quality and quantity of dishes; Master the taste of cooking dishes, the degree of cooked, tender, dry, wet, soft and crisp dishes, and take necessary measures to ensure the cooking quality. Sichuan cuisine is unique in "frying". Most of its dishes are fried, which is characterized by short time, urgent cooking, less juice and fresh taste, which meets the requirements of nutrition and hygiene. The specific way is, stir-fry without oil, do not change the pot, stir-fry the fluorescent juice now, stir-fry quickly, and cook a dish in one pot. Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of "one dish is unique and all kinds of dishes are delicious". It has a long history. According to historical records, Sichuan cuisine originated in ancient Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.
Sichuan cuisine includes Chengdu, Chongqing, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, 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".
As early as 1000 years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote a description of "sitting on a golden base, eating vegetables four times apart, licking with clear tincture and less with purple scales". During the Tang and Song Dynasties, Sichuan cuisine became more popular. The poet Lu You once wrote a poem praising Sichuan cuisine: "Jade eats Emei fungus, goldfish eats Dong C". After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry. Therefore, Sichuan cuisine has been further developed and gradually became the main local cuisine in China.
There are Sichuan restaurants in the United States, Japan, France, Canada, Southeast Asia and Hong Kong, which are very popular with foreign guests from all over the world.
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 have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, 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, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton.
Four-flavored abalone
Braised pork slices in brown sauce
Fried shredded pork with sweet and sour sauce
Ma You chicken
Kung Pao Chicken?
Sichuan cuisine is also a cuisine with a long history, and its birthplace is the ancient Shu-Ba country. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between Qin Shihuang's unification of China and the tripartite confrontation between the three countries. At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the raw materials for cooking, the use of condiments, the requirements of cutting cooking and the level of professional cooking had begun to take shape and had the embryonic form of dishes. Qin Wanghui and Qin Shihuang immigrated to Sichuan twice, which also brought the advanced production technology of the Central Plains and greatly promoted the development of production. The Qin Dynasty laid a good economic foundation for Shu, and became richer in the Han Dynasty. Zhang Qian went to the Western Regions and introduced zucchini, beans, walnuts, soybeans, garlic and other varieties, adding cooking materials and seasonings to Sichuan cuisine. During the Western Han Dynasty, the whole country was unified, and government and private businesses were relatively developed. There are five major commercial cities with Chang 'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, Wu Dingli and Liu Bei took Sichuan as the "capital of Shu". Although it is divided in the whole country, it is relatively stable in central Sichuan, creating good conditions for the development of commerce, including catering industry. Therefore, Sichuan cuisine had a solid foundation at the early stage of its formation.
With the progress and development of the cooking industry, more professional food stores and restaurants have appeared in central Sichuan. "Wen Jun is like a washerwoman", which is evidence of progress and change. At this time, the number of professional chefs increased and cooking technology advanced by leaps and bounds. More importantly, dignitaries, businessmen and celebrities living in cities pay more and more attention to eating, drinking and having fun. They have higher requirements for the style and taste of dishes, which greatly promoted the formation and development of Sichuan cuisine. At that time, Sichuan cuisine paid special attention to the cooking of fish and meat. In "Four Seasons Food System", Cao Cao especially thought of "Yu Zi in Pixian County, with yellow scales and red tails, which can be used as sauce when it comes out of rice fields"; Yellow croaker "weighs hundreds of pounds, and its bones are soft and edible." It is out of Jiangyang and Qianwei. " Also mentioned "steamed catfish", it can be seen that there was a dish that was steamed catfish. Zuo Si, a writer in the Western Jin Dynasty, described the cooking skills and grand banquet of Sichuan cuisine more than 500 years ago as "if it is an old custom, wine will be served in the high hall from the end of winter to the auspicious day."
In the Tang Dynasty, poets, poets and saints had an indissoluble bond with Sichuan cuisine. The poet Li Bai moved with his father to Longchang, Jinzhou, which is now Qinglian Township, Jiangyou, Sichuan, and left Sichuan at the age of 25. Living in Sichuan for nearly 20 years, he likes to eat a famous local dish-roast duck. After the chef slaughters the duck, he puts it in a container, adds various seasonings such as wine, injects soup, seals the container with a large piece of soaked paper towel, and keeps the original flavor after steaming, which is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin. Based on the stewed and steamed ducks he ate when he was young, he dedicated the steamed ducks such as carved flowers, medlar and notoginseng to Xuanzong. The emperor was very happy and named this dish "Taibai Duck". Poet Du Fu once lived in Sichuan Caotang for a long time and sang a hymn about "Taibai Duck" in his "Fishing Watch Song". In the Song Dynasty, Sichuan cuisine crossed the Bashu boundary and entered the eastern capital, which was known to the world. Coincidentally, there are two great writers and poets in the Song Dynasty who are inextricably linked with Sichuan cuisine. They are Su Shi in the Northern Song Dynasty and Lu You in the Southern Song Dynasty. Su Shi was influenced by the habit of Sichuan cuisine since childhood. At the age of 20, he went to Beijing to take the exam with his father and brother.
Kaifeng is freezing in winter. From the palace to the people, we all live on some collected vegetables. However, vegetables are particularly popular in Su Shi's poems. For example, "Qiu Lai's winter garden is full of frost, and reeds give birth to mustard grandchildren. I am still as full as before, and I don't know why I eat chicken and dolphins. " Chinese kale is like a mushroom, crisp and beautiful. White lamb, take out the soil from the bear's paw. "These are actually poets' nostalgia for Sichuan cuisine, and they are really famous gourmets. He not only wrote Gourmet Fu for the moxibustion crowd, but also created Dongpo Meat, Dongpo Soup and Yufan Soup, which made valuable contributions to Sichuan cuisine. Lu Fangweng died at the age of 85. He was not satisfied with his career and love life, but his longevity should benefit from his open-mindedness and reasonable diet. Although Lu You was from Zhejiang, he was ordered by the emperor to live in Shu at the age of 46 and leave Sichuan at the age of 54. During this period, nine years was an important period in his political career. "Although Xiao missed him for a long time, he intended to call to the east, but he never forgot Shu for a day." In particular, the food in Sichuan impressed him deeply, and the flavor of Sichuan cuisine in this period can be seen from the heritage of writers in Tang and Song Dynasties.
After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of Sichuan officials, a large number of Beijing chefs settled in Chengdu to run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in China. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which further developed the seasoning tradition of "respecting taste" and "spicy" formed in Bashu period. During the Qianlong period of the Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, boiling, pasting, brewing, rolling and frying. There are many famous dishes, both official and local. During the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu. The food made by the female shopkeeper surnamed Chen with hemp grains is spicy and delicious, which is very popular. This is the famous "Mapo Tofu", and later the restaurant was renamed "Chen Mapo Tofu Shop".
Ding Baozhen, a native of Xianfeng, Guizhou, was once the governor of Shandong, and then the governor of Sichuan. Because of his meritorious service in defending the border, he was named "Prince Shao Bao" and was called "Ding". He likes to eat fried diced chicken made of peanuts and tender diced chicken, which became "kung pao chicken" after being introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a kind of cuisine with extremely strong local flavor, which has the characteristics of extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five kinds of dishes: banquet dishes, popular leisure dishes, home-cooked dishes, nine-button three-steamed dishes and flavor snacks. Its flavor is clear, fresh, mellow and strong, and it is famous for its spicy taste. It has a considerable impact on the upper reaches of the Yangtze River and Yunnan-Guizhou. Now, Sichuan cuisine has spread all over the country, even overseas, and has the reputation of "Sichuan flavor".
Sichuan cuisine is represented by Chengdu and Chongqing cuisine. The condiments used are complex, diverse and distinctive; In particular, pepper, pepper, onion, ginger, garlic, vinegar and Pixian bean paste, which are known as the "three peppers", are used frequently and in large quantities, far from being comparable to other cuisines. In particular, "fishy smell" and "strange smell" are inseparable from these condiments. If a substitute is used, the taste will be discounted. Sichuan cuisine has the saying of "seven flavors and eight flavors", that is, sweet, sour, hemp, spicy, bitter, fragrant and salty; "Eight flavors" are fish, sour and spicy, pepper and hemp, strange taste, spicy, red oil, ginger juice and homely. There are as many as 38 cooking methods. In terms of taste, Sichuan cuisine pays special attention to "one dish, one style", which is excellent in color, fragrance, taste and shape. Therefore, there is a saying in the international culinary world that "food is in China and taste is in Sichuan". There are more than 300 famous Sichuan dishes, such as Deng Ying beef, Zhangcha duck, beef omasum hotpot, husband and wife lung slices, Dongpo cuttlefish and steamed sauce dumplings.
Among them, the production method of "Deng Ying Beef" is different and its flavor is unique. The method comprises the following steps: slicing the roe deer meat of cow hind legs, sprinkling parched salt, wrapping it in a jar to dry, laying it flat on a steel wire rack, drying it in an oven, steaming it in a steamer, taking it out, cutting it into small pieces, and steaming it again. Finally, stir-fry thoroughly in a wok, add seasoning, take the pan to cool, and sprinkle with sesame oil. This dish is translucent, paper-thin and shiny red. When placed under the lamp, the red shadow of beef slices can be reflected on paper or wall, as if it were a light show. "Husband and wife lung slices" is a famous flavor dish in Chengdu. According to legend, in the 1930s, there was a vendor named Guo Chaohua, who made cold beef and lung slices with his wife, walked around the streets and sold them with baskets. People jokingly call it "husband and wife lung slice", which is still in use today.
Dongpo cuttlefish is a delicious food related to Su Dongpo, a great writer in the Northern Song Dynasty, in Leshan, Sichuan. The cuttlefish is not a cuttlefish in the sea, but a cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain Scenic Resort in Leshan City, also known as "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash the inkstone. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish. Moreover, it, together with Jiangtuan and Feihuan, is known as the three famous fish in Chuanjiang, and has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is called the delicacy of Jialing. During the War of Resistance against Japanese Aggression period, Zhang Shijie and Zheng Zuhua, famous chefs of Liu Yun Restaurant in Chengjiang Town, Sichuan Province, cooked dishes such as "barbecued pork buns" and "steamed dumplings". General Feng Yuxiang went to the Liu Yun Hotel to taste the sauce dough before he visited the United States for water conservancy. After eating, I praised "Sichuan Jiangtuan, which really deserves its reputation".
The so-called latest famous dishes do not exist, and the verification process of famous dishes takes time. It is ok to show it in a short time, but it is not a famous dish. Famous dishes have many comprehensive ideas including cultural history, folk customs, regional crafts and other factors, which cannot be achieved overnight. Xiucai is fleeting, can't last long, and can't become a famous dish. Only through in-depth research can it be recognized by most people. Why does Sichuan cuisine become the most popular local cuisine?
Geographically speaking,
Sichuan cuisine is a local dish in Sichuan, western China. At the end of Qin dynasty and the beginning of Han dynasty, it took shape, developed rapidly in Tang and Song dynasties, and became famous in Ming and Qing dynasties. Sichuan cuisine has become an influential flavor cuisine, and now it has spread all over many countries and regions in the world. Sichuan cuisine belongs to China and the world.
Historically,
Generally speaking, Sichuan cuisine originated from ancient Bashu and was formed under the cultural background of Bashu. By the Han and Jin dynasties, it had already presented a preliminary outline. The Sui, Tang and Five Dynasties witnessed the great development of Sichuan cuisine. In the Song Dynasty, Sichuan cuisine had crossed the Bashu border and entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, which was known to outsiders in Sichuan. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with imported peppers, which further developed the seasoning tradition of "respecting taste" and "spicy and delicious" that Bashu had long formed. After the late Qing Dynasty, a system with extremely strong local flavor was gradually formed, which was juxtaposed with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River.
As far as the basic features are concerned,
Since the development of Sichuan cuisine, the unique natural conditions and rich product resources are important favorable conditions for the development of Sichuan cuisine. Sichuan cuisine consists of Chengdu cuisine, Chongqing cuisine, Zigong cuisine and vegetarian Buddhist cuisine. It has three characteristics: wide range of materials, diverse tastes and wide adaptability of dishes, among which it is famous for its diverse tastes and ingenious changes. Especially spicy, fishy and strange, each has its own strengths. "Taste in Sichuan" is universally acknowledged.
In terms of cooking methods,
There are more than 4000 kinds of snacks in Sichuan cuisine. These dishes consist of five categories: banquet dishes, simple meals, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Today's popular Sichuan cuisine varieties are not only the inheritance of Sichuan cuisine varieties of past dynasties, but also the continuous development and innovation of cooking technicians.
Many varieties of Sichuan cuisine are made by various cooking methods. There are nearly 40 cooking techniques commonly used in Sichuan cuisine, which are better than stir-frying, stir-frying, dry-frying, dry-burning, home-cooked cooking and other techniques. Stir-fry the oil, don't change the pot; Dried vegetables are thick but not greasy; The soup used for dried vegetables is suitable and tastes mellow and fresh. For home cooking, stir-fry watercress with medium-hot oil, add soup to boil to remove residue, and then slowly cook with low heat until cooked and tasty. Mapo tofu, which is familiar to foreigners in Sichuan, is home-cooked food.
Characteristic raw materials of Sichuan cuisine:
Sichuan is known as the "land of abundance", and the cooking materials are of course numerous and extensive. Within 560,000 square kilometers, it is rich in products. Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits can be described as six animals, while bamboo shoots, leeks, celery, lotus roots, pineapples and clams can be described as evergreen all the year round. Freshwater fish include finless porpoise, stone carp, Yayu and Yangtze sturgeon. Even some odd jobs, such as tremella from Tongjiang and Wanyuan, Dictyophora from Yibin, Leshan, Fuling and Liangshan, Auricularia from Qingchuan and Guangyuan, Lentinus edodes from Yibin, Wanxian, Fuling and Dachuan, and konjac from most parts of Sichuan, stand out. Even wild vegetables such as tremella fuciformis, tremella fuciformis, green vegetables, lateral ear roots and purslane, which grow in fields and deep mountain canyons, have become good materials for Sichuan cuisine. There are also Cordyceps sinensis, Fritillaria cirrhosa and Eucommia ulmoides Oliv. Gastrodia elata is a traditional Chinese medicine and a cooking material for health care and dietotherapy. Sichuanese pay special attention to taste in diet, so they pay great attention to cultivating excellent condiments and producing high-quality condiments. Zigong Well Salt, Neijiang White Sugar, Langzhong Baoning Vinegar, Zhongba Soy Sauce, Pixian Douban, Qingxi Pepper, Yongchuan Douchi, Fuling Pickle, Xu Fumeng, Nanchong Winter Vegetable, Xinfan Pickle, Zhongzhou Tofu Milk, Wenjiang Garlic, Beibei Lettuce Ginger, Chengdu Two Jin Pepper, etc. The quality is very good. Sichuan tea and Sichuan wine, which are closely related to cooking and banquets, are also recognized by the world for their high-quality varieties.
The famous dishes are:
Sichuan style pork:
Red and green contrast, salty and sweet, slightly spicy and mellow, full of fragrance, is a traditional Sichuan dish. Fish-flavored shredded pork: red and tender, with outstanding fish flavor. It is named Yuxiang because it imitates the spices and methods of folk cooking fish.
Deng Ying beef:
Red and bright color, spicy and dry, sweet aftertaste, fresh and palatable, is a good accompaniment. Because it is thin and transparent, it looks like a folk "shadow of a leather lamp", hence the name.
Gong Baoji Ding:
Delicious and tender, spicy but not dry, slightly sour and slightly sweet.
Mapo tofu:
This is a traditional Sichuan cuisine. According to legend, at the end of Tongzhi in Qing Dynasty, there was a woman named Chen in Chengdu. Her face is pockmarked, but she cooks well. The tofu in her shop has a special taste. Spicy and delicious, deeply loved by the masses, hence the name. Features: the overall shape is not rotten, spicy, crisp and delicious beef. It enjoys a high reputation at home and abroad.
Strange chicken nuggets:
The meat is fresh and tender, salty, sweet, hemp, spicy, sour and fragrant, and has a special taste, hence the name "strange taste".
I talked a lot upstairs, but I didn't see how to teach you. As a housewife and a doctor, I will teach you how to cook two authentic Sichuan dishes.
1, Sichuan-style pork: main ingredients: pork belly with skin, garlic sprouts, and auxiliary materials: Yongchuan bean products, Pixian watercress, pepper, sugar, cooking wine, ginger, etc. Cook the meat in water first, then slice it (thinly), cut the garlic seedlings into inches, then fry the meat in a pot (the meat slices will nest, and the meat will be fat but not greasy at this time), pour in some cooking wine, stir it with a spoon for a few times, bring the meat to the pot, and add pepper, sugar, ginger, watercress and so on. Add oil, then stir-fry the meat and garlic. It's not necessarily the same as Sichuan cuisine, but it tastes good. Besides, as for the quantity of each kind, it's up to you. Grasp the weight, and the taste will be good. )
Tired of losing, I'll teach you next time.