Qinggong Sichuan dish eight major cuisines

Sichuan cuisine among the eight major Chinese cuisines

Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan and Chongqing and is characterized by hemp, spicy, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han Dynasties, and it has formed a genre in the Song Dynasty. After pepper was introduced to China in the late Ming and early Qing Dynasties, Sichuan cuisine gradually developed into the present Sichuan cuisine after great innovation. Most of the raw materials are delicacies, fresh ginger, wild vegetables and livestock. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with strong local flavor. Rong Pai Sichuan cuisine is exquisite and delicate, while Chongqing Sichuan cuisine is generous and rough. Famous dishes: boiled pork slices, shredded pork with fish flavor, Sichuan-style pork, fried pork with salt, kung pao chicken, fried eel slices, diced Chili chicken, Chili fat sausage, Mapo tofu, boiled fish, shredded pork with pickled peppers, shredded pork with green peppers ... Snacks in Chengdu and Chongqing are also classified as Sichuan cuisine.

Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are 38 cooking methods of Sichuan cuisine, such as stir-frying, frying, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste and shape, and has the advantages of North and South, and is famous for its strong, wide and strong taste. There have always been "seven flavors" and "eight flavors". People who usually have a bad appetite are very suitable for eating some Sichuan food. The slightly spicy compound taste helps to promote saliva secretion and increase appetite. Need to remind everyone that Sichuan food is generally spicy and heavy, and ordinary people may have stomach upset if they eat too much. Therefore, spicy food is best served with some light dishes.

Characterized by a variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. Spicy, sour and spicy, pepper and hemp, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous ones are: dry-roasted rock carp, dry-roasted mandarin fish, liao ribs, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, beef hotpot with beef tripe, dry-fried shredded beef, couple's lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The six famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork and Dongpo elbow.

(1) Shanghebang

Shanghebang, a Rongpai cuisine with Chengdu and Leshan as its core, is characterized by peace, rich seasonings, relatively light taste and many traditional dishes. Rong Pai Sichuan cuisine pays attention to precise ingredients, strictly follows traditional classic recipes, and has a mild taste and a long fragrance. At the same time, it focuses on high-end dishes such as Gongting cuisine and Guangong cuisine in Sichuan cuisine, which is usually quite meaningful. Exquisite and delicate, mostly traditional Sichuan cuisine that has been circulating for a long time. In the past, they have always been the official dishes of the governor of Sichuan. In general, the Sichuan cuisine of senior banquet dishes in hotels is based on Chengdu Sichuan cuisine.

The top quality dishes in Sichuan cuisine are basically concentrated in Shanghe Gang Rong Pai, among which they are called the king of Sichuan cuisine. The famous chef Huang's original high-grade clear soup dish in the imperial dining hall of Qing Palace is often compared to the "boiled cabbage" with the highest cooking skill, which is the highest dish in Chengdu Sichuan cuisine. Laochengdufu cuisine is also the representative of Sichuan cuisine. "Royal Healthy Cuisine" represented by "one dish, one style, various dishes" is represented by oranges, cordyceps ducks, braised pork, Liu Gong duck fish and so on.

Famous dishes include boiled cabbage, Qingchengshan Ginkgo stewed chicken, husband and wife's lung slices, tree ants, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white bean curd with white oil, boiled white with salt, fish-flavored series (shredded pork and eggplant), loach series (stone pot loach) and fried meat with salt.

Snacks from all over Sichuan are usually regarded as part of Sichuan cuisine. Western sichuan bazi is the center of Sichuan snacks. Such as Sichuan pickle series, bean jelly series (northern Sichuan bean jelly and sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour and pork intestines powder), and pot helmet series (braised pork pot helmet and lung slice pot helmet). ), beancurd series (spring beancurd, tan beancurd, beef beancurd, prickly beancurd and ice drunk), leaf harrow, yellow harrow, tintin sugar, Sanpao, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbangbangji, Baiwei chicken, green pepper chicken, Kyubi no Youko chicken, bitter chicken.

(2) Xiaohegang

Xiaohe Gang, also known as Salt Gang Cuisine, is dominated by Zigong and Neijiang, and its characteristics are atmospheric, weird and high-end. The development of ancient salt industry created this famous dish, so it is also called "salt-help dish" and "salt-business dish", which is a "small river-help system" represented by the food flavor of Jinghe River (Fuxi River). Zigong's special dishes are: Huobian beef, Leng Tu, cold series beef, Fushun bean curd, diving fish, fresh pot rabbit, fresh pepper rabbit, ox-Buddha roasted elbow, suobian fish hot pot and so on. Neijiang features: Zizhong Qiuxi River catfish.

Yibin Features: Yibin Burning Noodles, Zhuhai Famous Cuisine, Lizhuang White Meat, Ye Er Dam, Nixi Sesame Cake, Baixi Fried Cake, Rabbit Hotpot. Luzhou specialty snacks: white cakes, London cakes, pork gizzards, pearl balls with burnt sand, sliced Lianghe peaches, Hejiang grilled fish, stewed vegetables with ginger, old duck and Zhu miscellaneous sauce.

Xiaohebang is also the birthplace of boiling technology, and there has been a way to eat boiled beef since ancient times. Boiling technology has been carried forward by Xiahebang Sichuan Cuisine School, and a series of fine boiled Sichuan dishes such as boiled fish and boiled meat slices have been achieved.

(3) Xiahe Gang

Xiahe Gang centers on Chongqing, Dazhou and Nanchong. Xiahe Gang's Sichuan cuisine is generous and rough, and it is famous for its fast renovation, bold materials and not sticking to materials. Nanchong Sichuan cuisine in Dazhou, Chongqing is dominated by traditional oriental Sichuan cuisine.

His representative works include pickled fish, Maoxuewang, saliva chicken, stewed series of dried vegetables (mostly sweet), boiled series of boiled meat slices and boiled fish, chili series of chili snail, douban shrimp, spicy shellfish and chili fat sausage, spring chicken, roast chicken, taro chicken and beer duck.