What do you think of Sichuan cuisine, tell us about it?

Sichuan cuisine? Just two words: delicious!

Spicy and greasy, plus MSG.

Sichuan cuisine mainly refers to its taste, not a single dish, all dishes across the country, Sichuan people can make the taste of Sichuan, how expensive you want to make how expensive you can be.

I especially like to eat Sichuan food, and I can't eat enough in my life!

Sichuan cuisine has always been the most accepted and most widely used cuisine, perhaps because of this reason, many people will choose Sichuan cuisine when learning to cook, and because of the misunderstanding of Sichuan cuisine, they do not learn from authentic masters, resulting in only spicy, just like our master said, "half a jar of water, jingle bell". And all the dishes don't care what the flavor is, anyway, a handful of chili peppers are put in the dishes. Innovation in a dish is inevitable, but the flavor of the dish itself must be respected, and innovation on the basis of preserving tradition is the best result.

If you want to say that Sichuan cuisine has the deepest impression in the eyes of people in my country, I think it is spicy. Sichuan people like to eat spicy food, which is very famous. And many representative dishes in Sichuan cuisine, such as mapo tofu and boiled pork slices, are flavored with a focus on fresh and spicy.

The spicy flavor of the food not only increases people's appetite, but also tastes very delicious. In addition to the characteristics of spicy, Sichuan cuisine also has a very obvious characteristic, that is, it pays attention to the harmony of tastes. The condiments in Sichuan cuisine are very rich, varied and distinctive.

Among them, chili, pepper, pepper and bean paste are the most common condiments. In addition, there are many condiments that are famous specialties from all over Sichuan, such as bean paste in Pixian County, mustard in Fuling, etc. A wide variety of condiments are carefully blended to create a variety of flavors on the table.

That is true. I prefer to say that Sichuan cuisine is not spicy, there is no spicy, only spicier. As a Sichuan person, I love spicy food, and I want to be numb, spicy, sour, painful, and itchy!

When it comes to Sichuan cuisine, the first word that comes to everyone's mind is "spicy", in fact, Sichuan cuisine is not the spiciest among several major cuisines, "Hunan people are not afraid of spicy, Guizhou people are not afraid of spicy, Sichuan people are not afraid of spicy, Hubei people are not spicy", which illustrates this point. Well, let's eat more chili peppers to dehumidify. Sichuan people fry the chili pepper or put sugar, converge the spicy taste and have an aftertaste, spicy but not dry, spicy to have layers, spicy to palatable, spicy to be comfortable, spicy to have charm.

Sichuan cuisine is indispensable without spicy, but it is by no means spicy. For example, fish-flavored shredded pork, back to the pot meat, kung pao chicken, sweet and sour pork ribs are not spicy. So if you have something to choose from.

Traditional Sichuan cuisine is inseparable from the traditional classic flavor. Home-style taste, fish flavor, strange taste, spicy taste, paste spicy taste, red oil flavor, tangerine peel flavor, pepper hemp flavor, pepper salt flavor, lychee flavor, garlic flavor, etc. Sichuan chefs are good at using spicy, which can be spicy and palatable, spicy but not dry.

In the selection of spicy condiments, it can be described as a classic, and the home-style taste must be used Pixian Douban, which is pure and fragrant and slightly spicy; The red oil flavor uses chili oil to make the dish red and bright, and the flavor is spicy and fragrant; The flavor of the fish must be pickled with chili peppers to take its spicy and kimchi flavor; The paste and spicy flavor is the perfect combination of the spicy flavor of dried chili peppers and the fragrant hemp of Sichuan peppers. It is the traditional taste that has created many classic traditional Sichuan dishes.

Sichuan cuisine is characterized by easy access to materials, simple materials, which can be easily obtained, and easy to make, which is nothing more than simple cooking methods such as frying, stir-frying, steaming, and frying. If you want to say that there are many people who eat it, then Sichuan cuisine must be the best, Sichuan cuisine itself is a popular taste, a very popular dish, itself is very appetizing, can make people appetite open the dish, some friends think that Sichuan cuisine is spicy, in fact, compared to Hunan cuisine, Sichuan cuisine is only spicy, Sichuan cuisine pays attention to color, flavor and flavor, spicy can not represent the essence of Sichuan cuisine. In today's society, there are many dishes that go abroad, among which Sichuan cuisine also accounts for half of the country, but most of the Sichuan cuisine in foreign countries has been revised to adapt to the taste of the locals, so it is not an exaggeration to say that Sichuan cuisine is in the forefront of the eight major cuisines.

If you want to know Sichuan cuisine, you have to understand the history of Sichuan, the climate of Sichuan, and its geographical location. Sichuan cuisine should be one of the most popular among the eight major cuisines at present. First of all, Sichuan restaurants are everywhere, and there are ** more affordable and a wide range of flavors.

Actually, traditional Sichuan cuisine is not very spicy, and there are many light dishes. The real Sichuan cuisine still has to be eaten in Sichuan, and the Sichuan cuisine in other places is to cater to the taste of the locals. Sichuan's Sichuan fish, and chicken and duck, these are quite delicious, but in terms of seafood, they are not so good.

This is my personal opinion, so I can advise me a lot.

Sichuan cuisine has always belonged to one of the four major cuisines, and it will not be evaluated as the first of the four major cuisines, after all, it is difficult to reconcile, in terms of specific standards. Since Sichuan cuisine is a cuisine, it is evaluated by the standard of measuring a cuisine. A cuisine must have its own cuisine, unique culinary techniques, and its own history and culture.

The main dish is the face, the cooking skill is the essence, and the history and culture are the soul. What is the essence of Sichuan cuisine? Two words, seasoning.

Sichuan chefs are good at using "three spices and three peppers" to bring out "seven flavors and eight flavors", and fish-flavored shredded pork is one of the "eight flavors" in "seven flavors and eight flavors", fish flavor. The pot pork slices have another lychee flavor. Finally, let's talk about the soul of Sichuan cuisine, Bashu culture, Bashu and Bashu have been a family in Sichuan and Chongqing since ancient times, so some people who say Chongqing cuisine should be clear, you have to say that Chongqing cuisine is no problem, you like it, just don't think it's a cuisine.

When it comes to Sichuan cuisine, of course, it must be very familiar, because many people like Sichuan cuisine.

That's why many people like Sichuan cuisine, because the taste of Sichuan cuisine is very delicious, and one of the must-haves of Sichuan cuisine is very spicy and spicy, which will give each of us an endless aftertaste. So some people wonder what is the first dish that comes to mind when you hear about Sichuan cuisine?

Maybe the first thing that some people think of is chopped pepper fish head, because many people like to eat fish, and fish head is the best essence of the whole fish. Coupled with the careful cooking of Sichuan cuisine, the fish head made not only does not have any fishy smell, but more importantly, the taste is also very delicious. Therefore, many people like chopped pepper fish heads in Sichuan cuisine.

Of course, more people still like Sichuan cuisine, which is very simple, but very tasty, spicy tofu. Tofu is actually a very simple ingredient, but in Sichuan cuisine, it can make delicious spicy tofu. It's not just about making tofu taste simple.

And it will also give us a feeling of endless aftertaste.

Therefore, many Sichuan dishes are very delicious, and it is precisely because of the delicious Sichuan cuisine that it has attracted many people's love. Therefore, many people think that Hubei is infinite for Sichuan cuisine, and they also like the taste of Sichuan cuisine very much.

Hello, I especially like the taste of Sichuan food. The taste of Sichuan cuisine is spicy and fragrant. 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 lung slices, boiled back 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 likes to eat chicken, but I am usually stewed with mushrooms for chicken, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken is different from other chicken practices, because the most direct feeling that saliva chicken brings us 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, I can have 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 often 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, Sichuan cuisine hot pot is also particularly popular, The Sichuan dish of shredded pork with fish flavor is also a dish that I am good at and like.

Sichuan cuisine has many famous dishes, such as back pot pork, Dongbo elbow, husband and wife lung slices, mapo tofu and so on. My favorite Sichuan dish is mapo tofu.

It has the characteristics of numb, spicy, hot, fragrant, crispy, tender, fresh and lively, and is regarded as a classic bridge bend of Sichuan cuisine, and it is a famous Sichuan dish that is well-known at home and abroad.

Mapo tofu. Founded in the Tongzhi period of the Qing Dynasty, it was originally created by Chen Liu, the founder of the Chinese time-honored brand "Chen Mapo Tofu", because she has a few pockmarks on her face, so it is called Mapo Tofu. The color of the tofu cooked by Chen's is red and bright, the beef grains are crispy and fragrant, numb, spicy and noisy, fragrant, crispy, tender, hot, neat, extremely rich in Sichuan flavor characteristics, in the last years of the Qing Dynasty, Chen Mapo tofu was listed as a famous food in Chengdu.

In 1999, mapo tofu became a famous dish in China, and in 2010, it was included in the list of "intangible cultural heritage" in Chengdu.

Mapo tofu was selected by the China Cuisine Association as one of the top ten classic dishes in Sichuan of "Chinese cuisine". In the past, mapo tofu was made with vegetable oil and yellow beef. The cooking technique is to fry a large spoonful of Min Tan vegetable oil in a pan, then add a large handful of minced chili peppers, then add the beef, and cook until it is dry and crispy, and then add the tempeh.

After that, add the tofu, add a little water and shovel a few times and adjust evenly, finally cover the pot and dry the soup over low heat, and sprinkle with minced peppercorns before starting the pot. Now, when making mapo tofu, peanut oil must be used for oil, and the meat is not limited to beef and pigs.

After the meat is fried, add bean paste, tempeh, red pepper powder, soy sauce, salt, sugar, stir-fry until fragrant, then add tofu slices and broth, add green onions, ginger and garlic after boiling, thicken with water and white powder, and add pepper powder and sesame oil before cooking. The ingredients and procedures have changed somewhat, and the taste emphasizes numb, spicy, hot, and salty.

Hello, I especially like the taste of Sichuan food. The taste of Sichuan cuisine is spicy and fragrant. 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 lung slices, boiled back 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 likes to eat chicken, but I am usually stewed with mushrooms for chicken, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken is different from other chicken practices, because the most direct feeling that saliva chicken brings us 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, I can have 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 often 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, Sichuan cuisine hot pot is also particularly popular, The Sichuan dish of shredded pork with fish flavor is also a dish that I am good at and like.

Hello, I especially like the taste of Sichuan food. The taste of Sichuan cuisine is spicy and fragrant. 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 lung slices, boiled back 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 I hear the first button of Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who particularly likes to eat chicken, but I usually stew chicken with mushrooms, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine 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, I can have a spicy and salty feeling, and I can even say that I am cautious, 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, in this dish I have also made special improvements, when I make saliva chicken, I often follow the sauce according to my own practice, add some unique hot sauce, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, Sichuan cuisine hot pot is also particularly popular, The Sichuan dish of shredded pork with fish flavor is also a dish that I am good at and like.

Xiao Er, opening saliva chicken, a pot of soju!