What are the classic dish names of Sichuan cuisine, and what are the names of Sichuan cuisine?

The name of a classic Sichuan dish.

Sauerkraut burns fat sausages.

Production: 1. After the pig fat intestine is cleaned, put it into a pot of boiling water, take it out and cut it into small pieces; In addition, chop the old jar sauerkraut finely and set aside.

2. Put mixed oil (cooked vegetable oil and lard) in the net pot, put in peppercorns and ginger (pat broken) when it is hot, fry fragrantly, fry a few times on high heat under the fat intestine block, add a spoonful of white wine into the pot (to increase the flavor) and continue to stir-fry, after seeing the fat intestines in the pot and spitting oil, add garlic, sauerkraut, king oyster mushroom pieces and water, boil over high heat and simmer over medium heat, until the fat intestines are soft, add salt and hook the second-rate thickener. After removing from the pot and serving on a plate, sprinkle some chopped green onions.

Crucian carp with turnips.

Production: 1. Wash and dry the red-skinned radish tassels, and soak them in a kimchi jar for a day. Cut into cubes, drain and set aside.

2. Slaughter and cure the crucian carp, cut it into small pieces after dissection, add old ginger pieces, green onion knots, cooking wine and salt, and mix well for half an hour.

3. After draining the fish pieces, put them into a hot oil pan, soak and fry them until crispy, then remove them.

4. Leave a little oil in the pot, put it into the dry chili pepper section and pepper pot when it is hot, then quickly stir-fry the radish tassel in the pot, put in the fried crucian carp and add sugar and white wine, and so on put in the garlic sprout section and stir-fry until it is broken, put it on the plate, sprinkle with crispy peanuts and peppercorns.

Sichuan Cuisine Classic Back to the Pot Meat Sichuan Cuisine Sichuan cuisine is one of the eight major cuisines in China and has always been enjoyed"One dish, one grid, one hundred dishes"It has a long history and a long history. According to historical records, Sichuan cuisine originated in the ancient kingdoms of Ba and Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

As early as more than 1,000 years ago, the Western Jin Dynasty writer Zuo Si wrote "Shu Du Fu"."Sit in the middle of the golden base, the dishes are separated by four Chen, the tincture is clear, and the purple scales are fresh"Description. During the Tang and Song dynasties, Sichuan cuisine became more popular. The poet Lu You once had"Jade food Emei fungus, golden fish and propylene hole fish"The verses praise Sichuan cuisine.

After the Yuan, Ming and Qing dynasties established the capital of Beijing, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and operate the catering industry, so Sichuan cuisine has been further developed and gradually become the main local cuisine in China. There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are well received by foreign guests from all over the world. In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry-roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding.

In terms of taste, it pays special attention to color, fragrance, taste, shape, and has the advantages of both north and south, and is known for its many, wide and thick taste. There has always been"Seven flavors"(sweet, sour, numb, spicy, bitter, fragrant, salty), Bazi (dry roasted, sour, spicy, fishy, dry, strange taste, pepper, red oil) said. Its main famous dishes are:"Kung Pao Chicken"，"Mapo tofu"，"Shadow of the Lamp beef"，"Camphor tea duck"，"Hairy belly hot pot"，"Fish-flavored shredded pork"and more than 300 kinds.

The classic names of Sichuan cuisine are: mapo tofu, fish-flavored shredded pork.

Boiled pork fillet, spicy chicken, sauerkraut fish.

1. Mapo tofu.

Mapo tofu can be said to be a Chinese dish that is famous all over the world in addition to hot pot. In fact, the hemp of mapo is not the taste of hemp that everyone understands, but the founder of mapo tofu has more pockmarks on his face, so he called it mapo.

2. Fish-flavored shredded pork.

Fish-flavored shredded pork is a rare non-spicy dish in Sichuan cuisine, and it also has a lot of fame in the Central Plains. Founded by Sichuan chefs, it also belongs to a corner of Sichuan cuisine.

3. Boiled pork slices.

Boiled pork slices actually appeared before the fish was boiled, and it innovated the home-cooked meat cooking method. It is characterized by the boiling hot oil poured on the plate, which feels similar to oily noodles, but because it contains other spices, the moment the boiling oil touches the spices, it bursts out with a tongue-like fragrance, which makes people appetize.

4. Spicy chicken.

Spicy chicken is a famous dish in the Sichuan-Chongqing region, and it is also a home-cooked dish, but the history is not long, because the chili pepper was introduced to China only 400 years ago, so this famous dish is bound to be created later.

5. Sauerkraut fish.

Sauerkraut is one of the kimchi that every household in Sichuan will make, and it also plays a pivotal role in Sichuan cuisine.

White celery, green celery, garlic sprouts.

White knots, tender garlic, shallots.

Fennel, red pepper.

Tender ginger, small pepper, green pepper, bitter gourd, etc. The sauerkraut in the north is mainly pickled with Chinese cabbage.

The names of Sichuan cuisine are:

1. Mapo tofu.

Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine, the main ingredient is tofu, the auxiliary materials are: garlic sprouts, beef foam, seasoning is bean paste, chili noodles and pepper noodles, soy sauce, etc., hemp comes from Sichuan pepper, spicy from pepper noodles, this dish becomes numb, spicy, fresh, fragrant, hot, cui, tender, crispy, Sichuan cuisine spicy flavor type.

2. Back to the pot meat:

The position of Huiguo meat in Sichuan cuisine is very important, Huiguo meat has always been regarded as the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, Huiguo meat must come to mind. The meat is full of color and flavor, and it is the dish that most people will choose for the next meal.

3. Fish-flavored shredded pork:

Fish-flavored shredded pork is a famous Sichuan dish, its salty, fresh and sweet and sour, green onion, ginger and garlic are fragrant, and its flavor is made of condiments, which originates from the unique fish cooking method of Sichuan folk, and has been widely used in Sichuan cooked dishes.

4. Boiled fish:

Boiled fish, also known as river boiled river fish, boiled fish fillet, is Sichuan and Chongqing, China.

A special dish of the region, belonging to the Sichuan cuisine.

It was first popular in Yubei District, Chongqing.

Cuiyun Township. 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.

5. Husband and wife lung tablets:

The husband and wife lung tablets are Chengdu City, Sichuan Province.

A traditional famous dish, belonging to the Sichuan cuisine. Usually beef scalp, beef heart, beef tongue.

Tripe and beef are the main ingredients, marinated, and then sliced. Then mix with chili oil, pepper noodles and other accessories to make red oil and pour it on it. Its production is fine, the color is beautiful, the quality is tender and the taste is fresh, spicy and fragrant, and it is very palatable.

Chengdu cuisine, also known as Sichuan cuisine, is one of the four major traditional cuisines of the Han nationality in China.

1. One of the eight major cuisines of China.

1. The master of Chinese cuisine. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine, and among the local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, noodles and snacks, hot pot, etc. [11]

Sichuan cuisine is divided into three factions: Rong faction (Shanghe Gang), Chongqing faction (Xiahe Gang), and Yan faction (Xiaohe Gang).

Three factions"On the basis of the existing conclusions, the normalized expression is:

Shanghebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan;

Xiaohebang Sichuan cuisine is the Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the old eastern Sichuan region.

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 known for its wide range of materials, changeable seasonings, diverse dishes, fresh taste, mellow and strong, known for its good use of spicy seasoning, and famous for its unique cooking methods and strong local flavors, integrating the characteristics of all parties in the southeast and northwest, absorbing the strengths of others, and being good at absorbing and innovating.

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, chili peppers were introduced, until the end of the Qing Dynasty, the flavor characteristics were gradually finalized, and after the founding of New China, Sichuan cuisine was mainly home-cooked dishes, supplemented by high-end dishes, and the materials were mostly daily flavors, and there was no lack of mountain delicacies. Its characteristics are: "make good use of three peppers", "one dish, one grid, one hundred dishes and one hundred flavors"; The taste is varied, including 24 flavors, including fish, homemade, spicy, red oil, garlic, ginger ale, tangerine peel, mustard, pure sweet, and strange flavor.

Representative dishes include shredded fish-flavored pork, Kung Pao chicken, boiled pork slices, husband and wife lung slices, mapo tofu, back to the pot meat, pickled pepper and phoenix feet, Dengying beef, saliva chicken, spicy shrimp, spicy chicken nuggets, Chongqing hot pot, chicken bean curd, chestnut roast chicken, spicy chicken, etc.

The representative dishes of Sichuan cuisine are: fish-flavored shredded pork, kung pao chicken, boiled fish, husband and wife lung slices, mapo tofu, Mao Xuewang, boiled pork slices, saliva chicken, chestnut roast chicken, back to the pot meat and so on. Sichuan cuisine is one of the four major cuisines of the Han nationality in China.

1. One of the eight major cuisines of China.

1. The master of Chinese cuisine. Sichuan cuisine has a wide range of materials, varied tastes, diverse dishes, fresh tastes, and is known for making good use of hemp and celery and spicy seasoning.