What do you know about the ultimate meaning of Sichuan cuisine?

The ultimate meaning of Sichuan cuisine should be seasoning. The so-called "food in China, taste in Sichuan", Sichuan cuisine has "one dish, one grid, one hundred dishes and one hundred flavors", indicating that Sichuan cuisine has a changeable flavor type and is naturally very adaptable, even people in different places can find their own taste in more than 20 kinds of compound flavor types and more than 4,000 dishes, I think this may be the reason why Sichuan cuisine can spread so widely. If painting is the art of vision, ** is the art of hearing, then cooking is the art of taste, and one of the core of cooking is seasoning, every chef of Sichuan cuisine is proficient in the way of seasoning, and can even be said to be an artist of taste.

The ultimate understanding of Sichuan cuisine is that Sichuan cuisine must be filled with chili peppers, and I think this is a concept of Sichuan flavor and an impression of everyone.

I think the ultimate meaning of Sichuan cuisine is spicy, and the difference between Sichuan cuisine and Hunan cuisine is that Sichuan cuisine pays more attention to the word hemp, which is numb and spicy.

I think the ultimate meaning of Sichuan cuisine is that it is all chili, chili pepper as the main food, and rice as a side dish.

I think the ultimate meaning of Sichuan cuisine is spicy, it must be numb and spicy, and after eating, you feel that your tongue will beat by itself.

Sichuan cuisine pays attention to three spices, three peppers and three ingredients, with seven flavors and nine flavors. These three spices are green onions, ginger, garlic, and the three peppers are chili, pepper, and peppercorns. The Sichuan people made the tricks of these three peppers ingenious, produced seven flavors and eight flavors, and created the world-famous Sichuan flavor.

Seven senses are: sour, sweet, bitter, spicy, numb, spicy, fragrant, salty. The eight flavors refer to: fish flavor, spicy, sour and spicy, dry roast, spicy, red oil, strange flavor, and pepper hemp. Nine miscellaneous refers to the miscellaneous materials. Food in China, taste in Sichuan.

I think my ultimate understanding of Sichuan cuisine is spicy. It's the kind of thing that Sichuan people may not find spicy at all. But for us it's super spicy.

The reason why Sichuan cuisine ranks first among the eight major cuisines in the country is that it has no style for ingredients. When an ingredient is in Sichuan cuisine, it will be made delicious. Friends from other places say that Sichuan cuisine is only spicy, but in fact, this is a lack of understanding of Sichuan cuisine.

For example, the chicken is not spicy, and there are fish-flavored shredded pork, these dishes that people all over the country love to eat, all of which are Sichuan cuisine.

I think my ultimate understanding of Sichuan cuisine may be the spicy nature of Sichuan cuisine, or it may be its core.

I think the biggest mystery of Sichuan cuisine is that it is close to the people, not complicated, the taste and quantity of dishes are close to the people, and it is not difficult for apprentices to enter the market easily.

Sichuan cuisine has a variety of flavors, and most people understand it as spicy, but in fact, the Sichuan cuisine chef industry often says that spicy is easy to find, and the fragrance is difficult to adjust! Most of the dishes of Sichuan cuisine are not spicy, and a small part of spicy Sichuan cuisine must at least highlight the spicy and fresh fragrance to be qualified.

Sichuan cuisine has a long history and heritage, it is delicious, very spicy, and very refreshing to eat.

I think Sichuan cuisine is a very delicious dish, because of the taste of Sichuan cuisine, I can accept it and like to eat something very spicy.

One word to describe it, cabbage Baiwei, of course, for people who don't know how to eat, they only know spicy, and they can't eat the flavor of fish and lychee.

Flavor! Friends from other provinces will never know that the best Sichuan cuisine is always hidden in the most inconspicuous place!

Spicy and sweet, there is also green sweetness, in a word, the taste of the rebellious, the world's best food.

Sichuan cuisine is bold, down-to-earth, popular, and popular food.

In a word, the food is in China, and the taste is in Sichuan.

Sichuan cuisine is a very delicious dish, because of the taste of Sichuan cuisine, I can accept that I like to eat something particularly spicy.

What is Chongqing cuisine: The so-called Chongqing cuisine is Chongqing cuisine, which is mainly based on the cuisine of the Bayu region.

The taste of Sichuan cuisine, such as fish, pepper, sour and spicy, etc., only thinks that the spicy ones are estimated to be said by some cloud players in other provinces.

Hundreds of dishes and flavors, do not pressure each other.

Sichuan cuisine. The essence of "seasoning" is "seasoning".

People often say that "food in Guangdong, taste in Sichuan", when it comes to Sichuan cuisine, people are always full of praise, often poured by the wonderful "taste". However, Sichuan cuisine pays attention to color, aroma, taste, shape, and utensils, and the taste is in it, which is called the soul of Sichuan cuisine.

Since ancient times, Sichuan cuisine has had the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

Those who really know Sichuan cuisine know that the taste of Sichuan cuisine is by no means limited to the well-known spicy.

Sichuan cuisine has "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, salty), "eight flavors" (dry roast, sour, spicy, fish fragrant, dry stir-fry, strange flavor, pepper sesame and red oil), and the resulting flavor types are as many as dozens of kinds, and there are 24 common ones in life, ranking first among the major cuisines.

Red oil is one of the souls of Sichuan cuisine, and the cold dishes in Sichuan cuisine pay attention to "a spoonful of red oil determines the world", and good red oil is the first step to achieve delicious cold dishes and dip in water. There are even Sichuan cuisine masters who assert that if you understand red oil, you will understand Sichuan cuisine. To refine red oil, we need to pay attention to the quality of the pepper first, and then pay attention to the combination of pepper varieties, so that it has both Chaotian pepper.

of ruddy, two gold bars.

The fragrant, millet pepper.

The oil should be made of authentic rapeseed oil.

In addition, add ginger, garlic and shallots.

Various spices. The traditional method of boiling is "splashing cooked oil", i.e. cooking oil.

After heating the pot to a suitable temperature, it is poured into the container containing the seasoning while it is hot, although the whole process is "thrilling", but with the sound of "swish", the red oil with layers of spicy flavor is refined after the eyes are bright, the nose is fragrant, and the spicy taste is refined.

The essence of Sichuan cuisine contains a lot of this cuisine, so we may not know the essence of this cuisine, so we still teach relevant people in this area.

The essence of Sichuan cuisine is, of course, spicy! I used to have a friend who opened a Sichuan restaurant, and I often went to his small shop to taste food, and I personally feel that Sichuan cuisine is open-minded and has a long taste, which is a classic inheritance!

The flavor of Sichuan cuisine is quite rich, and it is 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.

Fish flavor: green onion, ginger, garlic 1Pickled pepper Sichuan bean paste 2Appropriate amount of sweet and sour soy sauce, wine, and monosodium glutamate.

The method is to stir green onions, ginger, garlic and pickled peppers first, and then stir the bean paste to produce red oil and mix with other seasonings. The color is red and the taste is sweet, sour, and spicy are balanced, and they are not too strong. It can be made into fish-flavored shredded pork, fish-flavored eggplant, fish-flavored dipping sauce, etc.

Spicy peppercorns or peppercorns powdered dried chili peppers Sichuan bean paste 3Sugar 1Vinegar 1

Appropriate amount of green onion, ginger, garlic, wine, soy sauce, and monosodium glutamate. The method is to fry the dried chili peppers until browned, then fry the peppercorns until fragrant, stir-fry the green onions, ginger and garlic and then add other seasonings. In order to take the hemp flavor, you can also add some pepper powder.

Deep-fried peppercorns are fragrant, and the hemp flavor comes from pepper powder). It is characterized by golden red color, spicy and fragrant, with a slight sweet and sour. It can be used to make spicy fish dice, mapo tofu and so on.

Spicy Sichuan bean paste 1Sweet and sour shallots, ginger, garlic and soy sauce, monosodium glutamate, wine to taste. The method is to stir-fry the green onions, ginger and garlic until fragrant, then stir-fry the bean paste to produce red oil, and mix with other ingredients.

It is characterized by its spicy flavor with a slight sweet and sour taste. It can be used to make diced spicy chicken, diced fish and other dishes.

Tangerine peel flavored Sichuan pepper dried chili pepper 1Sichuan bean paste 3Sugar 2

Tangerine peel 2Soy sauce, monosodium glutamate, green onion, ginger, garlic, and wine to taste. The preparation method is to fry the dried pepper first, and then stir-fry the pepper to produce the fragrance, such as using tangerine peel pieces, also add stir-frying, if the powder is made of roasted dried tangerine peel, it can be sprinkled when the cooking is near.

After the green onion, ginger and garlic are fragrant, then the clove sauce is stirred, and then the soup and other ingredients are added to the raw materials. The taste is characterized by spicy and fresh fragrance, with the unique aromatic flavor of tangerine peel, which can be used to make tangerine peel beef, tangerine peel chicken, etc.

Pepper and numb flavor green onion white 10Sichuan pepper 2Soy sauce 12

Sugar 2Vinegar 2A little monosodium glutamate and fresh soup.

The preparation method is to soak Sichuan pepper in wine overnight, and then chop it into a fine puree with green onion white, and add soy sauce, sugar, vinegar and other ingredients to make it. It is characterized by the fresh and salty aroma of hemp. It can be used to adjust pepper slices, pepper slices and other dishes.

Strange Sichuan bean paste 1Tahini 1Sweet and sour peppercorn powder oil 1

Appropriate amount of soy sauce and fresh soup for green onions, garlic paste. The preparation method is to first stir-fry Sichuan bean paste in oil until the oil turns red, use fresh soup to adjust the sesame paste, and add all the ingredients to mix evenly. It is characterized by the fusion of spicy, numb, sweet, sour, salty, umami and fragrant flavors, and the taste is very rich.

It can be used to prepare strange chicken dices, strange duck slices and so on.

The proportion of sour and spicy is used for stir-fried vegetables and stewed dishes, and the proportion of the former is: Sichuan bean paste 1, sugar, vinegar, green onion, ginger, garlic and wine, soy sauce, fresh soup, and red oil. The preparation method is to stir-fry green onions, ginger, garlic and bean paste, and then mix with other seasonings.

The latter ratio is white pepper, vinegar 6, green onion and coriander 6, and a little sesame oil. The former is characterized by sour and spicy and fragrant, with a slight sweet taste, while the latter is sour and spicy and refreshing, salty and sour on the top, and feels spicy when swallowed. It is used for stir-fried dishes such as hot and sour squid rolls and sour and hot fish fillets; Stewed dishes such as hot and sour soup, hot and sour stewed chicken blood, etc.

Pixian Douban Because Pixian Douban is fragrant, spicy and bright.

Numb, spicy, the main color is red (pepper)!

The essence of Sichuan cuisine is seasoning, people often say that the food is in Guangdong, and the taste is in Sichuan. Sichuan cuisine is there, one dish and one style.

The essence of Sichuan cuisine should be spicy, beautiful in color, flavor, and flavor, and you can't forget it after eating, and you can't eat enough.

What is the essence of Sichuan cuisine?

A great god gave a satisfying answer, he believes that the essence of Sichuan cuisine is "fusion". "Each country has its own food civilization, but it is also difficult to adjust, and this "cooking" is the same as the "cooking" emphasized by the profession. Cooking is the use of techniques to cook the ingredients, and conditioning is to make the dishes delicious by conditioning the taste.

Sichuan cuisine does have a lot of experience in seasoning, but if Sichuan cuisine overlooks the world with seasoning, even a real Sichuan cooking master will not be so arrogant. Because no matter which country or country's cuisine, seasoning is crucial, and it is also the focus of each cuisine.

The simplest reason is that it comes from "history". The transformation of Sichuan cuisine is closely related to the historical changes of the place, especially the Qing Dynasty's "Huguang fills Sichuan". After the change of the Yuan, Ming and Qing dynasties, the population of Sichuan decreased sharply, according to the population statistics of Kangxi in the 24th year, Sichuan Province, which experienced large-scale wars, only had more than 90,000 people.

Therefore, the imperial court introduced a large number of outsiders into Sichuan, and the "Chengdu Tongjian" once wrote that "the people of Chengdu today are all from other provinces", and the people who enter Sichuan account for 25% of the lake, Henan, Shandong 5%, Shaanxi 10%, Yunnan and Guizhou 15%, Jiangxi 15%, Anhui 5%, Jiangsu, Zhejiang 10%, Guangdong, Guangxi 10%, Fujian, Shanxi, Gansu 5%, such a big change is not encountered by several other cuisines.

It can be seen that today's Sichuan cuisine can be accepted by many regions, and the reasons can also be seen. After a hundred years, Sichuan chefs have integrated these local flavors and characteristic conditioning, used them for their own use, and carried them forward, and the "fusion" they made is the essence of Sichuan cuisine that should be most respected. ”

Spicy is the absolute essence of Sichuan cuisine!

The essence of Sichuan cuisine should be spicy but not greasy.

The essence of Sichuan cuisine is spicy.

The first thing that comes to my mind is "mapo tofu", now Sichuan cuisine is actually more popular, no matter what cuisine of the restaurant will basically have a few Sichuan dishes, in the city where I live, go out to eat, back to the pot meat, boiled pork slices, kung pao chicken, fish-flavored shredded pork, etc. are all dishes that everyone often orders, mapo tofu will naturally not be less, I have always mapo tofu is the taste I usually eat, until I went to Chengdu to eat wild cherry blossoms to authentic Sichuan cuisine.

The other dishes I mentioned above, eating at least a little like it, basically do not look like three points, only mapo tofu, completely subverted my thoughts, It turns out that what I used to eat was "Pixian Zhengji Disturbing Douban Fried Tofu"!

After coming back, there is a period of time when you go out to eat will not order this dish again, until the last two years, Taiyuan has also opened a few more authentic Sichuan restaurants, although it is still slightly different from Chengdu, but it is much stronger than "Pixian Douban fried tofu"!

Of course, there are a lot of delicacies in Chengdu, and he is also the only one that I can go to repeatedly in order to eat (from the first time I went to it in 2012 to 5 times in 10 years this year).

When it comes to Sichuan cuisine, the first thing that comes to mind is the couple's lung slices, and of course, there are classic Sichuan dishes such as shredded fish-flavored pork, kung pao chicken, boiled fish, boiled pork slices, spicy chicken, mapo tofu, back pot pork, Dongpo elbow and Dongpo pork.

1. The king of Sichuan cuisine is known as "back to the pot meat".

As a common delicacy on the table of the people, the meat is loved by everyone, the production is simple, the meat can be selected with pork belly or two meats, etc., the classic side dish is garlic sprouts and peppers, and you can also match freely according to your own preferences, delicious and not greasy, and never get tired of eating can be said to be the best and most authentic evaluation of the meat in the pot.

2. [Sausage, bacon].

Sichuan sausage, bacon is a Sichuan household New Year's must-have food, it can be said that it has become a Sichuan people's New Year's must-have food, spicy and delicious, long storage time, easy to carry, can be eaten alone or with side dishes, is its biggest feature. It is also a delicacy that migrant workers often bring when they go out.

3. [Boiled series].

Hot pot is one of the representative delicacies of Sichuan, and many people think of Sichuan hot pot when it comes to Sichuan, and the boiled series of delicacies can be said to be a condensed version of hot pot, such as: boiled meat slices, boiled fish, boiled beef, boiled pork liver and so on. The side dishes are freely matched with anchovies, bean sprouts, enoki mushrooms, mushrooms, etc., which can be said to be whatever you want to eat, and the method is similar, and it is super popular with everyone.

4. Fish-flavored shredded pork.

Fish-flavored shredded pork is a very distinctive folk dish that belongs to Sichuan cuisine. Although it is called fish-flavored shredded pork, the main ingredient is pork, and the reason why it has fish in the name is because fish flavor is a flavor type in Sichuan cuisine. The fish-flavored shredded pork is finely selected, the texture of the shredded meat is smooth and tender, and it has both salty, sweet, sour and spicy tastes, which is a delicious side dish.

5. Kung Pao Chicken.

As the name suggests, the main ingredient of this dish is chicken breast, while its adjuncts are peanuts, cucumbers, etc. Its origin is the sauce fried chicken, the sauce fried chicken is a Shandong dish, improved by the Qing Dynasty ** Ding Baozhen into Sichuan cuisine, is the Beijing court cuisine. Spicy but not violent, the tender chicken and crisp peanuts collide with the taste buds, making you unforgettable.

6. Mapo tofu.

Mapo tofu is a traditional famous dish in Sichuan cuisine. The biggest feature of mapo tofu is mainly its numbness and spiciness, in which the taste of hemp is brought by Sichuan pepper, and the spicy taste comes from chili pepper, especially highlighting the spicy characteristics of Sichuan cuisine, and now it has stepped onto the international stage and become a world-famous dish.