What food do Chengdu locals eat?

Chengdu locals like Sichuan food best.

Sichuan cuisine is one of the eight major cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot.

Sichuan cuisine is divided into three schools: Rong School (Shanghe School), Chongqing School (Xiahe School) and Salt School (Xiaohe School).

On the basis of the conclusion of the "three factions", the standardized expression is:

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

Xiaohebang Sichuan cuisine is a salted stew centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is a kind of Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the east of Laochuan.

Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

Sichuan cuisine is famous for its wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste, good use of spicy seasonings, unique cooking methods and strong local flavor. It combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and is good at absorption and innovation.

Modern Sichuan cuisine is mainly home-cooked dishes, supplemented by high-grade dishes. Most of the materials are daily flavors, and there are also many delicacies. Its characteristics are: "make good use of three peppers" and "one dish is one grid, and all kinds of dishes are delicious"; There are various tastes, such as fish, home-cooked, spicy, red oil, garlic paste, ginger juice, dried tangerine peel, mustard, pure sweetness and strange taste. Representative dishes include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu, Sichuan-style pork, chicken feet with pickled peppers, Deng Ying beef, saliva chicken, spicy shrimp, spicy chicken slices, Chongqing hot pot, bean curd, chestnut roast chicken, spicy chicken and so on.

Taste classification

Sichuan cuisine is quite rich in flavor and is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, hot pepper, dried tangerine peel, prickly ash, strange taste and sour and spicy taste. It is very difficult to prepare these compound flavors, but if you master their formulas and preparation methods, you can basically learn them. The following introduction is as follows (according to its weight ratio).

Fish flavor

Onion ginger garlic sauce 1. Pickled pepper 0.5. Sichuan red bean paste II. Sugar 1.5. Vinegar 1.5. Soy sauce and wine are in moderation. The recipe is to fry the onion, ginger, garlic and pickled pepper first, then fry the bean paste into red oil and mix it with other seasonings. Red is sweet, sour, spicy and not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on.

peppery taste

0.5 of Zanthoxylum bungeanum or 0.2 of Zanthoxylum bungeanum powder, 0.3 of dried pepper, 3 of Sichuan bean paste, sugar 1, vinegar 1, and appropriate amount of onion, ginger, garlic, wine and soy sauce. The preparation method is to fry dried chili until brown, then add pepper and stir-fry, stir-fry onion, ginger and garlic, and then add other seasonings. In order to taste hemp, you can add some pepper powder Stir-fried Chili, hemp comes from pepper powder. Characterized by golden red color, spicy and delicious, slightly sweet and sour. You can make diced spicy fish, mapo tofu and so on.

Chili flavor

Sichuan red bean paste 1. Sugar 0.3. 0.3 vinegar. Onion, ginger, garlic, soy sauce, wine. The recipe is to stir-fry the onion, ginger and garlic first, then stir-fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.

Chenpiwei

0.5 of Zanthoxylum bungeanum, 0/of dried chili 1, 3 of Sichuan bean paste, 2 of sugar, 2 of dried tangerine peel, soy sauce, onion, ginger, garlic and wine. The production method is to fry the dried peppers first, and then fry the peppers. If you use dried tangerine peel, fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry onion, ginger and garlic, then stir-fry sauce, and then add seasoning such as soup to stew raw materials. It tastes spicy and delicious, and has the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.

Horned horsetail

Onion 10. Pepper 2. Soy sauce 12. Sugar 2. Vinegar 2. Fresh soup. The production method is to soak Zanthoxylum bungeanum in wine overnight, then chop it into fine mud with scallion, add soy sauce, sugar, vinegar and other ingredients and mix well. Characterized by sesame seeds, fresh and salty. It can be used to mix vegetables such as prickly ash slices and prickly ash slices.