The handwritten Sichuan cuisine tabloid is as follows:
Sichuan cuisine, as one of the four major cuisines in China, is famous for its unique spicy taste and rich cooking skills. The raw materials are mainly delicacies, aquatic products, fruits and vegetables from Sichuan Province; the main seasoning ingredients are Sichuan sugar, pepper, chili, watercress, and fermented bean curd. There are 40 Sichuan cooking techniques, including frying, stir-frying, basting, and deep-frying. The flavor type is characterized by spicy, fishy and strange smell.
Classification
The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three schools of Sichuan cuisine, is based on the established Shanghe Gang, Xiaohe Gang, and Xiahe Gang. Basically, the standardized and complete description is: Shanghebang Sichuan cuisine is the Rongpai Sichuan cuisine centered in Chengdu and Leshan in western Sichuan. It is characterized by being friendly and peaceful, with rich seasonings, relatively light taste, and many traditional dishes.
Xiaohebang Sichuan cuisine is Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine. It is characterized by thick, heavy and rich taste; Xiahe Bang Sichuan cuisine is Sichuan cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine. The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine.
Shanghebang
Shanghebang Sichuan cuisine is based on Chengdu official cuisine and Leshan cuisine. It is characterized by being close to the people and peaceful, rich in ingredients, relatively light in taste, and makes good use of watercress and sugar for seasoning. It is the most widely spread Sichuan dish. Shanghebang Sichuan cuisine pays attention to the use of fine and accurate ingredients and strictly follows traditional classic recipes. It has a mild taste and long-lasting fragrance. It also focuses on the palace dishes in Sichuan cuisine.
High-end official cuisine such as government cuisine usually has a lot of stories about its origins. Exquisite and delicate, they are mostly traditional Sichuan dishes that have been handed down for a long time. In the old days, they were always served as official dishes for Sichuan governors and generals.
The high-end clear soup dish created by famous chef Huang Jinglin when he was in the imperial dining room of the Qing Palace is often used as a metaphor for the boiled cabbage with the highest level of chef's cooking skills. It is the most famous dish of Chengdu Sichuan cuisine in Dengfeng. Old Chengdu Gongguan cuisine is also the representative of light and high-end Sichuan cuisine. It is the "Yufu Health Cuisine" with "one dish, one dish, one hundred dishes and one hundred flavors". Representative dishes include orange cordyceps duck, braised pork with fermented glutinous rice, Liu Gongya fish, etc.
Famous dishes include boiled cabbage, Mapo tofu, Kung Pao chicken, Qingcheng Mountain ginkgo stewed chicken, couple's lung slices, ants climbing the tree, white meat with garlic paste, hibiscus chicken slices, crispy pork slices, white oil tofu, roasted White and sweet roasted white, fish-flavored series of shredded pork, eggplant, barbel and loach series in stone pot, salt-fried meat, dry-stirred eel slices, eel vermicelli, hot and sour duck blood, cold pot fish, sweet-skinned duck, Dongpo elbow .
Dongpo cuttlefish, steamed Jiangtuan, Qiaojiao beef, Xiba tofu, konjac series snow konjac, konjac roast duck, Jianyang mutton soup, Yaanya fish banquet, etc., including Shanghebang hot pot There are chuanchuanxiang in French and pot chicken in dry pot. The food style of Guangyuan in Mianyang in northern Sichuan is completely different from that of Leshan in Chengdu.