A representative dish of Sichuan cuisine? What are the representative dishes of Sichuan cuisine?

1. Kung Pao Chicken.

Kung Pao Chicken is made with chicken as the main ingredient, accompanied by peanuts, cucumbers, chili peppers and other accessories. Red but not spicy, spicy but not violent, spicy and spicy, smooth and crispy. Due to its spicy taste, the tenderness of the chicken is matched with the crispiness of the peanuts.

In September 2018, it was rated as one of the top ten classic dishes in Guizhou and one of the top ten classic dishes in Sichuan as "Chinese cuisine".

2. Husband and wife lung tablets.

Husband and wife lung slices are a famous dish in Chengdu, Sichuan, created by Guo Chaohua and Zhang Tianzheng. On September 10, 2018, "Chinese Cuisine" was officially released, and "Husband and Wife Lung Pieces" was rated as one of the top ten classic dishes in Sichuan as "Chinese Cuisine".

3. Mapo tofu.

Today, mapo tofu has crossed the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries. On September 10, 2018, "Chinese Cuisine" was officially released, and "Mapo Tofu" was rated as one of the top ten classic dishes in Sichuan as "Chinese Cuisine".

Extended information: Sichuan cuisine is quite rich in flavor, known as a hundred dishes and a hundred flavors. Among them, the most famous are fish flavor, spicy, spicy, tangerine peel, pepper numb, strange flavor, sour and hot flavor.

There are six kinds of Sichuan cuisine: numb, spicy, sweet, salty, sour, and bitter. On the basis of the six basic flavor types, it can be adjusted and changed into a variety of compound flavor types, in the process of Sichuan cuisine cooking, if you can use the primary and secondary flavors, the intensity and shade, the number of flavors, the mix changes, plus the selection of materials, cutting and cooking properly, you can obtain a variety of delicacies with special flavors with good color, flavor and shape.

Sichuan cuisine is Sichuan cuisine, which is one of the four traditional cuisines with Chinese characteristics.

1. One of the eight major cuisines of China.

1. The master of Chinese cuisine.

Sichuan cuisine has a wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste, is known for making good use of spicy seasoning, and with its unique cooking methods and rich local flavors, it integrates the characteristics of all parties in the southeast and northwest, absorbs the strengths of all families, is good at absorption, is good at innovation, and is well-known at home and abroad.

Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back pot meat, Dongpo elbow and Dongpo meat.

Its representative dishes are: Gong Bang Chicken, Dry Roasted Fish, Back to the Pot Meat, Mapo Tofu, Husband and Wife Lung Slices, Camphor Tea Duck, Dry Stir-fried Shredded Beef, Strange Flavor Chicken Nuggets, Dengying Beef, Fish-flavored Shredded Pork, Boiled Beef, etc.

Sichuan cuisine is one of the eight major cuisines and has many classic dishes such as:

Mapo tofu, boiled fish, back to the pot meat, husband and wife lung slices, fish-flavored shredded pork, boiled cabbage, sauerkraut fish, Mao Xuewang and so on.

Fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, mapo tofu, back to the pot meat, Dongpo elbow.

The representative dish of Sichuan cuisine: Kung Pao chicken.

"Kung Pao Chicken" is a famous traditional dish famous at home and abroad.

Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine, and the Hu spicy chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine. Kung Pao Chicken is made with chicken as the main ingredient, accompanied by peanuts, chili peppers and other accessories.

Red but not spicy, spicy but not violent, spicy and spicy, smooth and crispy. Spicy in the mouth, tender chicken and crispy peanuts.

"Spicy boiled fish", also known as river boiled river fish and boiled fish fillet, was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made from ingredients such as fresh grass carp, bean sprouts, and chili peppers. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristic.

"Dongpo elbow" is one of the classic Han traditional dishes in Sichuan, China, and belongs to the Sichuan cuisine.

According to legend, once Su Dongpo's wife Wang Fu was stewing elbows at home due to a moment of negligence, the elbows were browned and sticky to the pot, she hurriedly added various ingredients and cooked them carefully to hide the burnt taste. Unexpectedly, the yellowish elbow tasted unexpectedly good. Su Dongpo not only repeatedly concocted it himself, and left a record, but also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was passed on.

Sichuan cuisine is one of the eight major cuisines in China, mainly composed of Chongqing, Chengdu, northern Sichuan, southern Sichuan local flavor dishes, cooking methods include frying, stir-frying, bursting, boiling, potstickers and other nearly 40 kinds of more than 3,000 kinds. Sichuan cuisine has many flavor types, ranking first among the major cuisines.

When I hear Sichuan food, the first thing that comes to mind is spicy food. Casually saying that dish is too simple, the most important feature of Sichuan cuisine is: the word spicy.

The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three schools of Sichuan cuisine, is based on the established Shanghe Gang, Xiaohe Bang and Xiahe Gang, and is standardized and fully expressed as follows: Shanghe Bang Sichuan cuisine is the Rongpai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan, which is characterized by being close to the people and peaceful, rich in seasoning, relatively light in taste, and more traditional dishes;

In Sichuan cuisine, Xiaohebang Sichuan cuisine is the salt cuisine centered on the southern Sichuan Zishen Niangong, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine, which is characterized by thick taste, heavy flavor and rich flavor as its distinctive characteristics, and Xiahebang Sichuan cuisine is Sichuan cuisine represented by Chongqing Jianghu cuisine and Wanzhou bowl cuisine. Together, they form the three mainstream local flavor genre branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine.

Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end wide row sleepy dishes, and most of the ingredients are daily flavors, and there is no shortage of mountain seafood. It is characterized by the red flavor of numb, spicy, fresh and fragrant; The white flavor is varied, including sweet, lo-fragrant, strange and other flavors.

The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back pot meat, Dongpo elbow and Dongpo meat, etc., and other classic dishes are: Bangbang Chicken, pickled pepper and phoenix feet, Dengying beef, Liao pork ribs, saliva chicken, hot and sour shredded potatoes, spicy shrimp, stir-fried beef with sharp peppers, Sichuan hot pot, spicy perfume fish, chestnut roast chicken, hot and sour jellyfish head, spicy chicken, etc.

The more common ones are: fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, and husband and wife lung slices.

Crucian carp. Ingredients.

Main ingredients: two crucian carp (if you have too many spines, you can use other fish instead, but I personally think that crucian carp and Huoxiang are the most compatible).

Ingredients: a little (pickled pepper, garlic, Sichuan pepper, Pixian bean paste, sauce, Huoxiang, starch, salt, sugar, light soy sauce, vinegar, salt).

Method. 1) Heat the oil, add ginger, garlic, pepper and bean paste and stir-fry until fragrant, add two bowls of water and boil until boiling, then add the fish and cook for 5 minutes.

2: When the fish soup is thick, pour in the sauce, Huoxiang and green onion, turn off the heat immediately, put it on a plate, and spread the sauce evenly all over the fish.

Steamed beef. Ingredients: 1 large piece of beef tenderloin, 1 potato, 3 cloves of garlic, 1 small piece of ginger, half a shallot, Pixian bean paste, white sugar, light soy sauce, oyster sauce, five-spice powder, steamed pork powder.

Method: 1) Cut the beef into 3mm thick slices, mince the garlic, ginger and shallots.

2) Add minced garlic, minced ginger and 1 tablespoon of Pixian bean paste to stir-fry until fragrant, add 1 tablespoon of white sugar and stir-fry evenly and let cool.

3: Put the cooled sauce into the beef, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of five-spice powder and mix well, add about half of the steamed pork powder of the beef, continue to mix until each slice of beef is evenly coated with flour.

4) Peel and cut 1 potato, add an appropriate amount of cooking oil and 1/2 tablespoon of salt and stir well.

5: Take a deeper plate, put the potatoes on the bottom of the plate, then spread the beef one by one on the potatoes, steam it for 40 minutes on medium heat, and then you can eat, don't forget to put some chopped green onions.

Boiled fish.

Ingredients: about 3 catties of silver carp 1, bean sprouts, green onions, dried chili peppers, pickled pepper, Sichuan pepper, ginger, garlic, chicken essence, bean flour, cooking wine, salt, watercress.

Method: 1. Kill and wash the fish, slice it into fillets, and chop the fish into blocks.

2. Mix the fish fillets with a little salt, cooking wine and cornstarch and taste for 30 minutes.

3. Pour a small amount of vegetable oil into the pot, fry the bean sprouts until they are 7 mature, remove from the pot, spread them at the bottom of the bowl, and set aside.

4. In a small pot, boil a pot of water, pour in the delicious fish, and cook on high heat for 1-2 minutes.

5. Gently put the boiled fish on top of the bean sprouts, pour in the soup, cover the fish of 4 5, and sprinkle an appropriate amount of chicken essence on top.

6. Add three times the usual oil to the clean pot, quietly brew the oil after the oil is hot, put in an appropriate amount of watercress, stir-fry fragrant, add chopped pickled pepper, ginger, garlic, and peppercorns and stir-fry over medium and low heat, add the dry chili pepper after the flavor is revealed, add the green onion section, stir-fry a few times, and pour it into the bowl where the fish is laid.

There are only ten kinds of Sichuan cuisine that can be included in the recipe of the state banquet.

1. Husband and wife Cong Feng lung annihilation tablets.

2. Mapo bean base is balanced and curd.

3. Chicken bean curd.

4. Steamed river balls.

5. Fish-flavored shredded pork.

6. Casserole fish.

7. Kung Pao Chicken.

8. Daqian dry roasted fish.

9. Return to the pot meat.

10. Boiling cabbage.

The representative of Sichuan cuisine should be these ten kinds of infiltration.

As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife pieces, boiled back to the pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who particularly likes to eat chicken, but I am usually tired of the kind of chicken stewed with mushrooms, or like ** chicken, but the practice of Sichuan saliva chicken is different from other chicken practices, because the most direct feeling of saliva chicken is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, there can be a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I tend to add some unique hot sauce to the sauce, according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, the Sichuan dish of fish-flavored shredded pork is also what I am good at bringing and liking.

The representative dish is back to the pot meat, the color is ruddy, the fat is not greasy, it smells very fragrant, and it tastes refreshing.