Sichuan cuisine guide words

Guidelines for Sichuan Cuisine

Shanghebang is a Rongpai cuisine with Chengdu and Leshan as the core. It is characterized by being friendly to the people, rich in seasoning, relatively bland in taste, and rich in customs and customs. Traditional dishes.

Rongpai Sichuan cuisine pays attention to the elegance and precision of the ingredients and is strictly based on traditional classic recipes. It has a warm taste and long-lasting fragrance. It also integrates high-end dishes such as palace dishes and house dishes in Sichuan cuisine. Everything is full of allusions. Beautiful and exquisite, most of them are traditional Sichuan dishes that have been handed down for a long time. They have always been the official dishes of Sichuan governors in the old days. Sichuan dishes in high-end banquet dishes in general hotels are all based on Chengdu Sichuan dishes as standard recipes.

The high-end delicacies in Sichuan cuisine are basically concentrated in Shanghe Rongpai. Among them, known as the king of Sichuan cuisine, the high-end clear soup dishes created by famous chef Huang Jinglin when he was in the imperial dining room of the Qing Palace are often used to describe chefs. The "boiled cabbage" with the highest level of cooking skills is the pinnacle dish of Chengdu Sichuan cuisine in Dengfeng. The old Chengdu house cuisine is also a representative of the plain and high-end Sichuan cuisine. It is an "imperial health-preserving dish" with "one dish, one dish, one hundred dishes and one hundred flavors". Representative dishes include orange cordyceps duck, fermented braised pork, Liu Gongya fish, etc.

Famous dishes include boiled cabbage, Mapo tofu, twice-cooked pork, Kung Pao chicken, salt-roasted white pork, Sichuan-style steamed pork, Qingcheng Mountain ginkgo stewed chicken, couple's lung slices, ants climbing a tree, garlic white meat, hibiscus chicken slices , crispy pork slices, white oil tofu, roasted white (salty roasted white, sweet roasted white), fish flavor series (shredded pork, eggplant), barbel loach series (stone pot barbel loach), salt-fried meat, dry-stirred eel slices, eel Vermicelli noodles, hot and sour duck snow, Dongpo pork elbow, Dongpo cuttlefish, steamed Jiangtuan, Qiaojiao beef, Xiba tofu, konjac series (snow konjac, konjac roasted duck), Jianyang mutton soup, dry-roasted rock carp, dry-roasted Mandarin fish, Yaanya fish banquet, etc. The Shanghebang hot pot dishes involved include Chuan Chuan Xiang, cold pot fish, and dry pot dishes include pots of shrimp, pots of chicken, etc. The food style of Guangyuan in Mianyang in northern Sichuan is completely different from that of Leshan in Chengdu.

In recent years, Shanghe Gang has created new Sichuan dishes using seafood and eastern river freshness, such as spicy crab, green pepper mandarin fish, Bian's pickled cuttlefish with a fragrant root flavor, and kimchi half soup Mandarin fish; Sichuan delicacies based on Sichuan delicacies, such as stewed native chicken with Shiqu white mushrooms, vegetarian cod rolls with vegetarian fish-flavored eggplant and matsutake duck wings.

Snacks from various parts of Sichuan are generally regarded as an important part of Sichuan cuisine. Sichuan snacks are mainly Hebang snacks, centered on Bazi in western Sichuan, such as Sichuan pickles series, jelly series (North Sichuan jelly, sad jelly), Northern Sichuan rice noodles (such as Mianyang rice noodles, Mianzhu mutton noodles), sweet potato noodles series (hot and sour noodles) , fat rice rolls), pot helmet series (braised pork pot pot, lung slices pot pot, etc.), bean curd series (spring water bean curd, tan bean curd, beef bean curd, steamed bean curd, ice drunk bean curd, hot and sour bean curd), noodle series (dandan noodles, fragrant bean curd) Spicy beef noodles), Qingchengshan old bacon, Sichuan style sausage, egg cake, whitebait baked egg, leaf rake, yellow rake, diced sugar, three cannons, pickled pepper chicken feet, maocai, salt-rimmed beef, cold pot skewers Skewers, salt-wrapped eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, Bangbang chicken, Baiwei chicken, green pepper chicken, Jiuwei chicken, Bobo chicken, salted duck, couple's lung slices, Zhangcha duck , strange-flavored rabbit heads, red star rabbit dices, tangerine peel rabbit dices, Lai glutinous rice balls named after the founder's surname, Long Chao Shou, Zhong Dumplings, Wu Chao Shou, Lao Ma Chao Shou, Jiang Pork Ribs, Korean Steamed Buns, Wenfu Bean Soup Rice, Lao Ma Hoof flowers, Guanghan silk rabbit, Qingchengshan old bacon, etc.