Sichuan cuisine banquet menu

There are many varieties of Sichuan cuisine. If you are holding a banquet, you can choose the banquet menu based on the price of the banquet, your own financial ability, or the type of restaurant. Generally speaking, mouth-watering chicken, braised duck in soy sauce, and husband and wife lung slices, etc., are all relatively famous Sichuan dishes. The characteristics of Sichuan cuisine are spicy and fragrant, with a variety of flavors, and they taste fresh and mellow. Let’s find out.

Sichuan cuisine banquet menu

1. Chicken with salsa; 2. Duck with soy sauce; 3. Husband and wife’s lung slices; 4. Spicy and sour ears; 5. Cold noodles; 6. Stir-fried cucumbers; 7. Wuchang fish with black beans; 8. Braised whole pork shank with pickled cabbage; 9. Steamed pork intestines with rice flour; 10. Pork with sand; 11. Braised pork with pork belly; 12. Spicy shrimp; 13. Crab with corn; 14. Lamb stewed with radish; 15. Spare ribs with pepper and salt; 16. Tremella soup; 17. Fruit platter; 18. Seasonal vegetables; 19. Stir-fried Phoenix crown with wild pepper; 20. Stewed beef with potatoes; 21. Stewed pig’s trotter with kidney beans; 22. Tai’an fish

Flavor characteristics

Characteristics of Sichuan cuisine: fresh and mellow, spicy and fragrant, each dish has its own style and flavors.

There are six types of Sichuan cuisine: spicy, numbing, sweet, salty, sour and bitter. On the basis of the six basic flavors, they can be blended into a variety of complex flavors. In the process of Sichuan cuisine cooking, if you can make use of the primary and secondary flavors, the intensity, and the amount of flavors, and make adjustments, and if you select ingredients, cut them, and cook them properly, you can get a variety of delicious dishes with special flavors that have good color, aroma, taste, and shape. The characteristics of Sichuan cuisine are highlighting numbness, spiciness, fragrance, freshness, oiliness and rich flavor, and it makes heavy use of the "three peppers" (chili pepper, Sichuan pepper and pepper) and fresh ginger. The seasoning methods include dry-roasting, fish-flavored, strange flavor, pepper and hemp, red oil, ginger juice, sweet and sour, lychee, and mashed garlic, which form the unique flavor of Sichuan cuisine and enjoy the reputation of "one dish, one style, and a hundred dishes, a hundred flavors". There are more than 20 complex flavors of Sichuan cuisine, such as salty and fresh flavor, homely flavor, spicy flavor, paste-like spicy flavor, fish flavor, ginger juice flavor, strange flavor, pepper and numb flavor, hot and sour flavor, red oil flavor, garlic flavor, sesame paste flavor, sauce flavor, smoky flavor, lychee flavor, five-spice flavor, fragrant dregs flavor, sweet and sour flavor, sweet and fragrant flavor, tangerine peel flavor, mustard flavor, salty and sweet flavor, pepper and salt flavor, paste-like spicy lychee flavor, ketchup flavor and so on.