Tell us about the essence of Sichuan cuisine? What is the essence of Sichuan cuisine?

Sichuan cuisine is spicy, Hunan cuisine is spicy, but Sichuan cuisine also has non-spicy mapo tofu, sauerkraut fish, and Dongpo meat.

I think that all kinds of dishes and flavors, one dish and one style, all say that relying on the mountains to eat the mountains, relying on the sea to eat the sea, eating habits are caused by the environment, and people's tastes are naturally because of this.

I think that the harmony of Sichuan cuisine is mainly reflected in three aspects, one is the sum of meat and vegetables made of animal and plant raw materials, the second is the sum of the smell of the main ingredients, auxiliary materials and seasonings, and the third is the sum of the seasons through the different requirements of the human body for food in the four seasons.

With a variety of seasonings, a variety of dishes, and a combination of fresh and mellow flavors, it is known for its good use of spicy, as well as its unique cooking methods and strong local flavors.

Clever collocation, flexible and changeable, to create spicy, sour and spicy, red oil, white oil and other dozens of unique compound flavors, the taste is so different, the preparation is wonderful, can be called the first Chinese and foreign dishes, thus won the "one dish, one style, one hundred dishes and one hundred flavors" reputation.

I think the essence of Sichuan cuisine is "fusion", and there is no need to make it so complicated. Putting aside various Sichuan cuisine genres, techniques, ingredients and other factors (if you understand it from a professional point of view, you will find that all cuisines are not bad, each has its own characteristics, and it is by no means a single family), the simplest reason is that it comes from "history".

What I want to say is that its essence is seasoning, unlike ordinary single seasoning, it uses spicy as a medium, which sets off the deliciousness of the ingredients themselves, rather than what many people think, and the heavy mouth of Sichuan cuisine is to cover up the ingredients.

I think the classics of Sichuan cuisine lie in spicy, and Hunan cuisine lies in spicy. I have been learning Sichuan cuisine for five years. Moreover, there are many noisy methods of Sichuan cuisine, and the heat is also very particular, and the materials used are ruthless, which is a classic.

On the basis of the original, Sichuan cuisine absorbs the advantages of northern and southern dishes and official and merchant banquet dishes, forming the characteristics of northern Sichuan cuisine and southern cuisine Sichuan flavor, and enjoys the reputation of "food in China, taste in Sichuan".

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 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.

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 of Sichuan cuisine, and it is a famous Sichuan dish at home and abroad.

Mapo tofu was founded in the Tongzhi period of the Qing Dynasty, 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, fragrant, crispy, tender, hot, neat, very 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 vegetable oil in a pan, then add a large handful of ground chilies, then add the beef, and then add the tempeh when it is dry and crispy. 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.

Mapo tofu is one of the famous dishes in Sichuan, spicy and tender, refreshing and enjoyable. Red peppers. Mao Xuewang is made of hairy belly, duck blood, large intestine and shutters as the main ingredients, and the taste is spicy.

Freshly cooked and freshly cooked, and finally poured with a layer of oil and spicy seeds. Mao Xuewang is made of hairy belly, duck blood, large intestine and shutters as the main ingredients, and the taste is spicy. Freshly cooked and freshly cooked, and finally poured with a layer of oil and spicy seeds.

The food I must order when I go to a Sichuan restaurant is Hui Guo Pork, Mapo Tofu, Mao Xuewang, Sauerkraut Fish, Fish-flavored Shredded Pork, Pickled Pepper Chicken Offal, these foods are very delicious, and the nutritional value is also very high.

Bowl chicken, back to the pot meat, mapo tofu, boiled pork slices, fish-flavored shredded pork are the essence of Sichuan cuisine, and you must eat these dishes when eating Sichuan cuisine.

For many people, Sichuan cuisine is the most ordinary, and there are many Sichuan dishes that are integrated into our lives because they are very delicious. So when I hear Sichuan cuisine, the dishes that come to mind are the following four Sichuan dishes.

First of all, the first dish that comes to mind is mapo tofu, mapo tofu is the most classic dish in Sichuan cuisine, plus the protein of tofu and the hemp flavor of chili, it is a dish that goes well with rice, if there is mapo tofu on the table, people will like its taste very much, and you can eat an extra bowl of rice! Its deliciousness is known to many people.

The second is boiled pork slices, boiled meat slices are also a lot of chili peppers, he played the role of chili peppers to the extreme, boiled meat slices are most famous for this spicy taste, not only appetizing and digesting but also can supplement good nutrients, because meat is also rich in protein, is a good dish for nourishment!

The third is Mao Xuewang, which is a very famous Sichuan dish! Many people love its taste and its colorful nutrition! There are a variety of vegetables in the dish.

Ham, bean sprouts, kelp, etc. are all very nutritious side dishes. A lot of people love this dish not only because it's nutritious but also because it's delicious. A dish of hairy blood can make people eat more than one bowl of rice!

The fourth dish is back to the pot meat! The nutrients contained in the meat are not as much as those in Mao Xuewang, and his nutrients are relatively simple. But this kind of delicacy is indeed very simple, and the simple ingredients create a rich deliciousness, which is this pot meat!

The above are the 4 more famous Sichuan dishes, we must order these four dishes when we go to the Sichuan restaurant to eat! In this way, the boss can think that we are real foodies, so we can better get delicious Sichuan food!