The hundred dishes and flavors of Sichuan cuisine refer to its rich and varied taste. Personally, I think this may be due to the geographical location of Sichuan, the method of Sichuan cuisine, and its unique condiment resources.
Sichuan cuisine pays attention to color, aroma, taste, shape, especially in the "taste" of the effort, Sichuan cuisine flavor composition. There are seven main basic flavors (hemp, spicy, salty, sweet, sour, bitter, fragrant) cleverly matched, flexible and changeable. It creates 24 unique compound flavors such as fish, strange flavors, and lychees, and has evolved hundreds of flavors. There are many different tastes and seconds of modulation, which can be called the king of Chinese and foreign dishes, thus winning the reputation of "one dish and one grid, one hundred dishes and one hundred flavors".
Today I will share with you the strange taste of Sichuan cuisine and hundreds of flavors
Strange smells are generally used in cold dishes and food preparation.
Strange taste is a unique flavor type in Sichuan cuisine that integrates salty, sweet, spicy, sour and fresh flavors.
The seasoning method is to first salt and sugar, dissolve in soy sauce, add vinegar to mix well, make it salty, sweet and sour, and then add sesame paste, peanut butter to disperse and evenly, and finally add red oil, pepper noodles, sesame oil, monosodium glutamate, chicken essence, cooked sesame seeds and mix well.
Strange taste is suitable for all seasons, and it is mostly used for animal raw materials.
Such as: strange taste rabbit diced, strange taste chicken shredded, strange taste crispy fish and so on

Strange smell of chicken shreds
Strange smell of rabbit dice
When making sugar sticky strange dishes, sweet noodle sauce is used instead of tahini sauce.
Such as strange taste of flower kernels, strange taste of beans and so on
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Strange smell of beans