What is the Sichuan cuisine menu?

Sichuan cuisine is one of the four traditional Chinese cuisines. It is also the most distinctive food, the largest folk cuisine, and is also known as "common people's cuisine." When it comes to Sichuan cuisine, I believe many people will praise it. Because now no matter which city you go to eat, you can find Sichuan cuisine, such as the familiar boiled pork slices, mapo tofu, etc. Today, let’s take stock of the complete Sichuan cuisine menu for you.

Originated from Sichuan, it is characterized by being spicy, numbing, fresh and fragrant. Sichuan cuisine uses mostly home-cooked ingredients, and sometimes uses mountain and river delicacies when entertaining guests. Make good use of cooking methods such as stir-frying, dry-frying, dry-roasting, soaking, and stewing. It is famous for its “flavor”, and has many flavors with rich variations, among which fish flavor, red oil, strange flavor, and spicy are the most prominent. Sichuan cuisine is simple and fresh, with a strong local flavor. The famous representative dishes include: Dongpo pork elbow, cold pot fish, stone-ground tofu pudding, sweet-skin duck, braised duck, fish-flavored shredded pork, twice-cooked pork, mapo tofu, spicy chicken, sauerkraut fish, boiled fish, Maoxuewang, husband and wife lung slices, Chongqing hot pot boiled cabbage, cross-bridge spare ribs, etc.

Sichuan cuisine is divided into the Shanghebang (Shanghebang) centered on Chengdu and Leshan in western Sichuan, the Xiaohebang (Xiaohebang) represented by Zigong, Neijiang, Luzhou and Yibin in southern Sichuan, and the Xiahebang (Xiahebang) centered on Chongqing, Wanzhou and Dazhou in eastern Sichuan.

Sichuan cuisine includes the characteristics of local cuisines such as Chengdu, Chongqing, Leshan, Zigong, Luzhou, Yibin, and Nanchong. Its main feature lies in the diversity of flavors, that is, the use of complex flavors. Chili, pepper, Sichuan pepper, and bean paste are the main condiments. Different proportions produce a variety of flavors, including spicy, hot and sour, peppery and numb, sesame paste, mashed garlic, mustard, red oil, sweet and sour, fish-flavored, and strange flavors. All of them are thick and mellow, with the special flavor of "one dish, one style" and "a hundred dishes and a hundred flavors", and all of them are popular. There are as many as thirty-eight cooking methods for Sichuan cuisine, including stir-frying, frying, dry-roasting, deep-frying, smoking, soaking, stewing, braising, stewing, pasting, and sautéing.

The cuisine pays special attention to color, fragrance, taste and shape, combining the strengths of both the north and the south, and is known for its rich, varied and rich flavors. There has always been a saying about the "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, and salty) and eight flavors (dry-roasted, sour, spicy, fish-flavored, dry-fried, strange flavor, pepper and numb, and red oil).

Sichuan cuisine therefore has three characteristics: a wide range of ingredients, diverse seasonings, and strong adaptability of dishes. The complete flavor system is composed of five major categories: banquet dishes, popular snacks, home-cooked dishes, three steamed and nine braised dishes, and local snacks.

It enjoys the international reputation of "Food in China, Flavor in Sichuan"; the most famous dishes include: Dry-fried Rock Carp, Dry-fried Mandarin Fish, Fish-flavored Shredded Pork, Liao Spare Ribs, Strange-flavor Chicken, Kung Pao Chicken, Five-spice Braised Spare Ribs, Steamed Beef with Rice Noodles, Mapo Tofu, Maodu Hotpot, Dry-fried Shredded Beef, Lantern-shadow Beef, Dandan Noodles, Lai Rice Balls, Long Chao Shou, etc.; the six famous Sichuan dishes are: Fish-flavored Shredded Pork, Kung Pao Chicken, Husband and Wife's Lung Slices, Mapo Tofu, Twice-cooked Pork, Dongpo Elbow, and Boiled Cabbage, etc.