The country's eight major cuisines have their own strengths, but the reputation of Sichuan cuisine is increasing day by day, and Sichuan cuisine restaurants not only stand in major cities across the country, but also travel far and wide, and their names are shocking.
The category of Sichuan cuisine is mainly composed of exquisite feast dishes, affordable three-steamed nine-button dishes, rich popular light meal dishes, unique home-style dishes, and more than 5,000 varieties of colorful folk snacks in five series.
The five series not only have their own characteristics, but also penetrate and cooperate with each other, forming a complete system, and have a wide range of adaptability to all levels and even foreign countries.
So, what are the categories of Sichuan cuisine?
(1) Exquisite feast dishes
The cooking is complex, the craftsmanship is exquisite, and the raw materials are generally made of mountain treasures and seafood with seasonal fresh vegetables, among which the famous dishes are dried garlic scallops, steamed bamboo chicken, Ruyi bamboo thorns, camphor tea duck, spicy chicken cubes and so on. It can be described as rich in variety, fresh seasoning, equal emphasis on color and taste, dazzling form, and spectacular style.
(2) Three steamed nine button dishes
This is the most local flavor of Bashu farmhouse feast, mainly local materials, meat and vegetarian collocation, soup and vegetables, fine processing, it is heavy and fat, talk about affordability. Judging from the dishes of the local feasts, most of them are mainly steamed and braised, and although there are spicy dishes such as kimchi fish or (fish gacha) meat during the feast, most of them are "eaten" salty and fresh. Such as tamales, braised pork, steamed elbows, roasted crispy meat, roasted white, Dongpo meat, buckle duck, buckle chicken, buckle meat and so on.
(3) Popular light meal dishes
This kind of dish can be described as spicy and other flavored dishes. Characterized by fast, affordable, changeable taste and ability to meet the needs of consumers at all levels, it has spicy dishes such as Kung Pao chicken, garlic white meat, boiled meat slices, mapo tofu, etc., as well as dishes without spicy flavor, such as pot meat slices, roasted assorted, braised three fresh, pocket tofu, crispy duck and so on.
(4) Home-style dishes
This kind of dish is mainly based on the seasonings commonly used at home, which is convenient to use, simple and easy to do, and is loved by the public and is a dish that can be cooked by restaurants and families. In Bayu, many families love to make bubble peppers or home-brewed watercress, and use it to cook dishes, which are naturally slightly spicy, such as watercress fish, home-cooked tofu, fish-flavored meat shreds, back-pot meat, salt-fried meat, minced meat peas, and cross-river bean flowers.
(5) Folk snacks
Bayu's folk snacks are varied and colorful, focusing on unique refinements, such as tangyuan, scribbles, dan dan noodles, lantern shadow beef, husband and wife lung slices, spiced dried beans, etc., which have made many diners fall for it.
Secondly, the flavor characteristics of Sichuan cuisine are very attractive.
Sichuan cuisine pays attention to color, aroma, taste and shape, especially in the "taste" style is unique, with diverse taste types, exquisite changes, wide range of materials, and thick taste as its main characteristics.
The basic flavor types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter, and on the basis of the six basic flavor types, they can be blended into a variety of compound flavor types.
In the cooking process of Sichuan cuisine, if you can use the main and secondary taste, the intensity, the amount, the mixture change, coupled with the selection, cutting and cooking properly, you can get a variety of delicious dishes with special flavors with good color and flavor.
How can such Sichuan cuisine not be evocative!