Why does Sichuan cuisine occupy the first place among the four major cuisines?

The four major cuisines refer to Shandong, Sichuan, Cantonese and Huaiyang. Lu cuisine Ingredients: livestock, poultry, seafood, vegetables Cooking method:

He is good at stir-frying, stir-frying, baking, boiling, burning, grilling, shredging, dense sauce and other cooking methods. Flavor: Prefer to use sauce, green onions, garlic seasoning, such as green onion roast, green onion fried, garlic fried, garlic mashed, etc.

Make good use of clear soup and milk to increase freshness, the style is generous and elegant, and the adaptability is strong. Sichuan cuisine Ingredients: Sichuan is far away from the sea, so it is characterized by mountain delicacies, river fresh, livestock and poultry, mushrooms, dry goods, etc.

Cooking methods: good at stir-frying, roasting, stir-frying, stir-frying, stewing and other cooking methods. Flavor:

It is full of changes, with "spicy" as the main taste, and fish fragrance, red oil, strange taste, and spicy are more prominent. The style is earthy and fresh. Cantonese cuisine Ingredients:

Southern, warm. In addition to seafood, it features some wild animals such as snakes, etc. The weather is hot, the ingredients should not be stored for a long time, and the freshness of the raw materials is very strict.

Cooking method: good at baking, baking, stir-frying, frying Huaiyang cuisine Materials: mainly river fresh, aquatic products, pay attention to freshness.

Cooking method: good at steaming, stewing, stewing, simmering, roasting, etc.; The knife work is fine, especially the melon carving is famous in all directions. Flavor:

The dishes are finely prepared and have a calm, fresh and slightly sweet taste. Its dishes are delicate and elegant.

In fact, there is a commonality between the four cuisines, among which Sichuan cuisine is the most common, and the materials used are generally common things in the family, so starting with Sichuan cuisine, after the basic skills are solid, and then bypassing it is also a better way. Another: Who said that Sichuan food must be spicy!!

Sichuan cuisine is the heaviest seasoning In addition to spicy flavor, there is also fish flavor, lychee flavor, sweet and sour flavor, salty umami, etc. Sichuan cuisine is all over the country, is it only eaten by locals? I hope it can help you and give you a good review Oh I don't understand the question, thank you

Hahahaha, because the judges are numb!

Because it's spicy, hot girls are the first.

China's food culture has a long history and enjoys a good reputation in the world, among which Sichuan cuisine is deeply loved by everyone. Sichuan cuisine is one of the eight famous cuisines in China, mainly numb, spicy, fresh and fragrant, Sichuan restaurants can be said to be all over the region, even a northerner loves Sichuan cuisine, below, and share with you delicious 8 kinds of Sichuan famous dishes, have you eaten it?

Back to the pot meat. When it comes to Sichuan, the first thing that comes to mind is back to the pot meat, this dish will be cooked by every household, the pork belly is paired with green garlic sprouts, the color and flavor are complete, the meat slices are fat but not greasy, and the more you eat, the more fragrant it is.

1.Prepare the ingredients:

Prepare a piece of pork foreleg and wash it with water.

Prepare a handful of garlic sprouts, clean them, pat them lightly, and cut them into sections with an oblique knife for later use.

Cut some green onion slices and ginger slices and set aside.

2.Blanch the pork:

Add water to the pot, put in pork and green onion and ginger slices, sprinkle in a small handful of peppercorns, pour in a little cooking wine to remove the fish, after the water boils, beat the foam in the pot, turn to low heat and simmer for 20 minutes, cook the pork until it is seven or eight mature, gently prick it with chopsticks without blood overflowing, take out the pork and put it in cold water to cool it, and cut it into thin slices of about 2 mm after cooling.

3.Start cooking:

Heat the pot, add vegetable oil to slide the pan, this step is mainly to prevent the meat slices from sticking to the pan, pour out the hot oil to leave a little base oil, put the meat slices into the pot and stir-fry the fat inside, add 10 grams of tempeh and 10 grams of bean paste when the meat slices are fried and the fat becomes transparent, and stir-fry a few times to color the meat slices.

After the color is fried evenly, add 5 grams of sweet noodle sauce, a little sugar to improve the freshness, continue to stir-fry the sauce until fragrant, and then pour in the garlic sprouts and stir-fry a few times to get out of the pot, and a fragrant but not greasy back to the pot meat is ready.

Mao Xuewang. Mao Xuewang is a special delicacy of Sichuan cuisine, and is also one of the originators of Chongqing Jianghu cuisine, famous for its spicy and fresh tenderness, and the soup of the finished vegetables is red and bright, which promotes appetite and appetizes meals.

1.Prepare the ingredients:

Prepare a piece of duck blood, wash it in clean water and cut it into slices; Cut the hairy belly into small pieces and wash it well.

Prepare a piece of sausage, cut into small pieces and set aside; Appropriate amount of soybean sprouts, clean and put in a pot.

Prepare a few shiitake mushrooms, remove the roots and cut them into slices; Two tofu skins, cut into wide strips.

Prepare a small handful of Sichuan noodles and soak them in advance to soften; A few small parsleys, cut into small pieces.

Prepare 30 grams of hot pot base and cut into thin slices; Chop some ginger slices, garlic slices, pickled pepper rings, and garlic slices.

2.Start cooking:

Heat oil in the pot, when the oil temperature is hot, put in a few green peppercorns and dried chili peppers, pour in ginger and garlic slices and pickled pepper segments, turn on a low fire to discharge the fragrance of the material head, add two spoons of bean paste, pour in the hot pot base, fry the sauce to fry the red oil, add an appropriate amount of water, boil for two or three minutes after boiling, and boil out the fragrance of the sauce.

Pour bean sprouts, shiitake mushrooms and other side dishes into the pot and cook until they are broken, add an appropriate amount of salt, pepper, chicken essence, sugar, and remove the side dishes and put them on the bottom of the plate after they are flavored.

Pour the duck blood and sausages into the pot and cook for about 2 minutes, then put in the hairy belly and cook for another 30 seconds, put it on a plate, put minced garlic, dried chili, white sesame seeds, Sichuan pepper powder, and finally pour hot oil to stir up the fragrance.