Sichuan cuisine, "one dish and one grid, a hundred dishes and a hundred flavors." ", well-made, changeable taste, pay attention to "seven tastes and eight tastes." "Among them, there are 23 kinds of compound flavors, and the other is 24 kinds, and the Sichuan people are in harmony with the various styles of Sichuan cuisine, which gives rise to an endless stream of flavors, which is really amazing."
Xiaobian here chooses the more official 23 flavors, because in recent years, on the basis of 23 flavors, it has also added juice flavor, eggplant flavor, pickled pepper flavor, spicy flavor, chopped pepper flavor and so on. Absorbing the characteristics and essence of other cuisines, making Sichuan cuisine continue to progress and improve, the taste type is more and more abundant, more and more popular; making it difficult for everyone to adjust, in front of Sichuan cuisine is insignificant, there is always a taste for you!
Home-cooked back pot meat
This is the unique seasoning of Sichuan cuisine, the taste of home, salty and slightly spicy, soothing. Most sichuan cuisine will focus on the opening of the dish of back to the pot meat, using "two knife meat", slow fire to boil the fat out of the oil, curled and shaped into a lamp nest, that is, the folk so-called "lamp bowl". Add salt, Pixian bean paste, garlic seedlings and stir-fry out of the pot, and the rice can be accompanied by wine.
Fish flavor fish flavor shredded meat
The fish aroma is a combination of salty, sweet, sour and spicy, and the taste of onion, ginger and garlic is also very strong. Some people think that the combination of seasonings gives rise to the smell of fish. The classic shredded fish is such a delicious, some people say that it is "afterscent", and the spice flavor has an aftertaste, which is mouth-watering.
Weird smell of weird smell stick stick chicken
Strange taste is a taste unique to Sichuan cuisine. No one flavor can overshadow the limelight of the other, they merge with each other, complement each other, each of which stands out unambiguously. Strange stick chicken is a dish with such obvious characteristics, hemp, spicy, sour, sweet, fresh, salty, fragrant all tastes are available, to achieve harmony and unity.
Spicy tofu
This is the most Sichuan flavoring, but also the most intimate taste of Sichuan and Chongqing people. The classic mapo tofu is such a taste, and chili peppers and peppercorns are delicious "double peppers", with salt, sugar, sesame oil to enhance the taste, and occasionally a little five-spice powder. A plate of "Bean Curd Madeby A Pock-Marked Woman" – tofu made by a woman with a freckles on her face, and that's it.
Red oily ear shreds with a red oil flavor
Red oil has a very wide range of roles in Sichuan cuisine, whether it is hot stir-fried or cold dishes, it will often be used, so there is also a saying that red oil is the basis of Sichuan cuisine. Red oil ear silk is such a refreshing side dish, which is a cold mixed dish. Red oil, soy sauce, sugar is enough, if you think it is not enough, add some sesame oil, shredded green onion, sesame seeds. Thus, the salty and spicy, aftertaste back to sweet taste was born.
Garlic puree flavored white meat
Garlic puree flavor, mostly used in cold dishes. For example, this dish of garlic puree white meat, this dish is one of the famous dishes of Chengdu's "bamboo forest snack", once popular, praised by people, this dish requires the selection of fine ingredients, suitable heat, good knife workmanship, fragrant condiments, hot slices to eat cold. The combination of garlic puree, red oil and sesame oil, combined with spices and brown sugar, is a thick and aromatic replica soy sauce that is truly delicious.
Spicy duck
The most critical skill in making spicy dishes is to control the heat. The paste spicy flavor type is mainly made of Sichuan salt, dried red pepper, peppercorns, soy sauce, vinegar, sugar, ginger, green onion, garlic, monosodium glutamate, cooking wine, the dishes are fried with a method of stewing, taking the dry aroma and paste spicy of the pepper, and simmering the spicy flavor into the fresh raw materials over high heat. For example, spicy duck, marinated duck breast meat, dried lotus slices on the bottom of the plate, neatly arranged duck slices, and then poured with sauce, sprinkled with cooked sesame seeds, hand rubbing peppers and green onions, and finally pour hot oil to stir the incense!
Tangerine peel beef with tangerine flavor
Dried tangerine peel gives this taste a unique flavor, but it is always accompanied by the spicy flavor of pepper and pepper, and may also be a little sweet. But all Sichuan chefs will be careful not to add too much tangerine peel, otherwise the dishes will be bitter. For example, tangerine peel beef, red and bright color, soft texture, spicy and sweet, tangerine peel flavor overflowing.
Peppery chicken with a pepper flavor
Pepper flavour is commonly used in cold dishes, poultry dishes and sewage dishes, as well as some seasonal dishes, such as the famous chili chicken. After chopping the raw peppercorns together with the green onion and salt, add a little salt, soy sauce and sesame oil. Peppercorns give this flavoring a surprisingly crispy feel. If your peppercorns aren't fresh and don't have that overflowing flavor, don't try to make them.
Salt and pepper flavored salt and pepper eight treasure chicken
The pretzel flavor is also jokingly called the "Trump" of the Sichuan people, which is Mandarin with a pretzel flavor. The taste of pepper and salt is very simple, that is, cooked pepper noodles with salt, it is best to stir-fry and grind peppercorns when they are about to be used, and the pepper noodles are stored for too long and the aroma is dispersed. For example, Sichuan's famous pretzel and salt eight treasure chicken, eight treasure chicken is steamed, although it has been pickled, but its taste, all rely on a plate of pepper salt to bring out.
Sour and spicy flavor of chutney powder
The key to this seasoning is sour, while spicy is complementary. There are sour and spicy flavors in many places, and balsamic vinegar and white pepper are such a taste. But Sichuanese usually replace white pepper with chili pepper or red oil, or pickles and sauerkraut instead of vinegar. Therefore, the taste of the authentic chutney that everyone eats in Sichuan is so drooling.
Sauce flavor
Sauce flavor refers to a kind of sichuan cuisine with a strong sauce flavor, salty and fresh with sweet characteristics of the flavor of the flavor of the sauce is the sweet noodle sauce after fermentation, and then a little salty and sweet. For example, shredded meat with sauce, fresh and sweet, delicious and not greasy. Although this taste, Sichuan people cook, rarely do, Sichuan people rarely eat. But Sichuan cuisine does have a sauce flavor.
Five-spiced Sichuan brine lotus flakes
Five-spice, as the name suggests, is a lot of spices, and five-spice is just an imaginary number. For example, spices such as shannai (sand ginger), star anise (cumin), cumin, nutmeg, cinnamon bark, incense (bay) leaves, grass fruits, sand kernels, cloves, peppercorns and other spices are matched according to the needs of the dish, and the actual use is often more than five flavors. Some spices are used directly intact, and some are ground. Five-spice dishes are commonly found in Sichuan brine, such as the five-spice type of Sichuan brine lotus flakes, in the brine cooking process, it is full of fragrant, very delicious.
Sweet scent of eight treasure silver ear soup
This seasoning is basically used more in desserts, and the cooking rules of dishes are eclectic. The sweetness is derived from white sugar or rock sugar, brown sugar. Sometimes fresh juice or preserved fruit is added. Common, such as the Eight Treasures Silver Ear Soup sold in many breakfast restaurants in Chengdu, is such a typical sweet aroma.
Fragrant mash dumplings
Mash is a snack often eaten by Sichuan people, and the main raw material of the smell is mash, that wonderful and gentle taste of wine is intoxicating, in many Sichuan cuisine mash is also an indispensable condiment, in the cooking may also add a little salt, sugar, sesame oil and spices. The mash dumplings that everyone often eats are typical of the taste of rotten dumplings.
Smoke-scented camphor tea duck
Camphor tea duck, which is often seen in Chengdu, is such a famous dish with the smell of smoke. The duck has a special aroma of camphor and tea leaves. This seasoning comes from the smoke that lingers when smoking bacon or poultry with wood chips or incense leaves, as well as bamboo leaves, pine needles, straw, peanut shells, etc. Chuannan also smokes bamboo shoots and dries them for beef stew.
Salty and umami jar meat
Jar meat, after the opening of the altar, there is a natural flavor of ingredients. This taste is the classic salty umami. This seasoning is very simple, the base is salt, and the broth (or MSG) is added to form a perfect fusion of umami. Sugar, soy sauce and sesame oil may be added appropriately, but it should not be overshadowed by the original taste of the ingredients.
Lychee-flavored diced kung pao meat
Many people attribute the diced kung pao meat to the spicy taste, in fact, the diced kung pao meat is considered by many gourmets to be "small lychee flavor", and the "big lychee flavor" is represented by the pot meat slices. This flavor type is not practical enough to make a lychee, it is just a sour and sweet taste, the sour taste is slightly more prominent than the sweet taste, much like the taste of the lychee. In addition to sweet and sour, there is usually a slight salty base.
Sweet and sour pork ribs with sweet and sour flavor
Sweet and sour pork ribs, every dish. It is a very common dish, the reason is very simple, in the late Qin and Han Dynasties, China began to grow sugarcane. Therefore, sweet and sour flavor is the classic seasoning in Chinese food, and there are sweet and sour dishes in the eight major cuisines. And the Sichuanese have their own version, usually sugar and vinegar play a major role in it, salt to make the base. If you are a hot dish with a sweet and sour flavor, you can also add ginger, garlic and green onions to taste.
Ginger flavored cowpea
The traditional Sichuan dish of ginger sauce cowpea is a very simple appetizer. This dish mainly highlights the ginger flavor, and it is good to eat it when the appetite is not good. Fresh ginger, salt and vinegar give this dish its unique flavor and aroma, which is also topped with soy sauce (or salt) and sesame oil.
Spinach with sesame sauce flavor
This taste is often used in cold dishes, such as our common sesame sauce spinach is such a taste, turquoise and beautiful, fragrant and sharp. Stir-fried sesame seeds, sesame oil, salt, stock (or water) mixed, sometimes with soy sauce or (and) sugar. Some chefs also add a little red oil to increase the taste of the Sichuan people.
Mustard flavored mustard three silks
The mustard flavor is also a seasoning that often appears in cold dishes, and the base flavor is salty and umami, but a little vinegar and spicy mustard should be added to give a subtle sour taste and a strong spicy taste. For example: three silks of mustard, refreshing small cold dishes, suitable for rainy days of wine, drink alone, mustard flavor is strong, appetizing and refreshing.
Salty and sweet chestnut roast chicken
Chestnut roast chicken, Sichuan Xianggan and other cuisines are all a combination of salty and sweet, according to the amount of seasoning, usually add cooking wine and pepper, and possibly other spices. The chicken is smooth, chestnuts are sweet, the juice is thick and mellow, the color is bright red, beautiful and generous, which is very suitable for children who do not eat spicy.
In the Qing Dynasty, the Sichuan cuisine in the eight major cuisines belonged to the poor cuisine, which was already very popular, and the root of this popularity was derived from the diverse and ever-changing flavors of Sichuan cuisine. Whatever the taste, Sichuan cuisine can satisfy your appetite, so why not enjoy it? Nowadays, under the continuous improvement of Sichuan cuisine chefs, whether it is the official cuisine of Sichuan cuisine or home cooking, many famous dishes have emerged, and the color, aroma, taste and shape are excellent. I believe that whether it is domestic or foreign, there is always a dish in Sichuan cuisine that can conquer your taste buds!
Friends, do you think the editor's point of view is correct? Can these dishes be sorted out to conquer your taste buds? Leave a comment in the discussion board, thank you!