This article will talk about familiarity with Sichuan snacks and the corresponding common sense points for Sichuan food composition, I hope it will be helpful to everyone, don't forget to bookmark this site. List of contents in this article: 1. Characteristics of Sichuan food 2. Could you introduce Sichuan food culture? 3. Introduce Sichuan food one by one 4. What do you think of when talking about Sichuan food? Familiar with Sichuan snacks is rice. Taste, the tea is fragrant, the rice is fragrant, the kimchi is crispy, tender, salty, fresh, plus a little comfort spicy, it is really uncontrollable Hugh, eating three bowls in a row is enjoyable. (2) Portable hot pot Speaking of Sichuan, everyone will think of a word-hot pot. 2. Mapo Tofu: This is a traditional Sichuan dish. Tofu is used as the main ingredient, and seasonings such as pepper and pepper are added. The taste is spicy, fresh and fragrant. It is one of the representative dishes of Sichuan food culture. Twice-cooked pork: Twice-cooked pork is one of the representatives of Sichuan cuisine. It is a fresh, fragrant, salty, spicy and delicious meat dish. 3. In the past, the editor explained the characteristics of Sichuan cuisine in detail. Talking about the climate in Sichuan, we first understand that Sichuan belongs to the basin, and the local climate is generally humid all the year round, so eating spicy food is a kind of diet that our ancestors pursued to keep out the cold and dampness Habit. 4. It is the food in Sichuan that makes him unforgettable. The flavor of Sichuan cuisine in this era can be seen from the posthumous articles of the Tang and Song dynasties. In the late Ming and early Qing Dynasties, Sichuan cuisine was seasoned with chili peppers, which further developed the seasoning tradition of "preserving the taste" and "spicy and spicy" formed in the Bashu period. 5.) In the Eastern Jin Dynasty, "Huayang Guozhi" described the dietary tastes of Sichuan people as "savory, spicy and fragrant." 2) In the Northern Song Dynasty, Sichuan cuisine was introduced to the capital Tokyo (now Kaifeng), showing a special A restaurant operating Sichuan cuisine. 3) At the end of the Qing Dynasty, Sichuan introduced the cultivation of South American peppers, which truly formed its own characteristics in dishes. 6. Sichuan cuisine, as one of the four major cuisines in China, occupies an important position in the history of Chinese cooking. It has a wide range of materials, fresh and mellow taste, and is famous for its good use of spicy and spicy. It is also known for its unique cooking method and thick core flavor. , Dredging and integrating the characteristics of all parties in the southeast, southeast and southeast, absorbing the strengths of all families, being good at absorbing and innovating. Can you introduce Sichuan food culture? Let’s talk about our familiarity with Sichuan snacks. Sichuan people are also called spicy girls. In the past, let's talk about the familiarity with Sichuan snacks. Let's experience the food culture of Sichuan. Sichuan's gastronomic civilization must be inseparable from chili peppers. Many famous spicy dishes are from Sichuan, such as mapo tofu, kung pao chicken, boiled pork slices and so on. Sichuan cuisine is famous all over the world for its fragrant and spicy, because Sichuan is rich in some seasonings, such as chili powder, pepper salt, chili oil, bean paste and so on. These spicy seasonings are often popularized and monopolized by Sichuan people into various dishes, so Sichuan cuisine has become a famous "Western spicy food" all over the country. Drinks There are many special drinks in Sichuan cuisine, the most famous of which is Cha Shui Pai. When making it, wash the fresh orange peel and knead the orange oil and finely minced pulp with a thin iron rod, then put it into boiling water, add sugar and appropriate tea leaves to make tea peel. Sichuan delicacies—introduction to glass siu mai Glass siu mai is a traditional Han nationality snack in Sichuan area, popular in Sichuan area of China, Chengdu siu mai has thin skin, rich stuffing, beautiful shape Elegant, both meat and vegetables, rich in nutrients. Glass siu mai is called glass siu mai because of its thin skin, which is translucent when soaked in oil after cooking, and the filling can be seen through the skin. "Kung Pao Chicken" is a famous Sichuan dish with a long history. It was created in the Guangxu period of the Qing Dynasty by the governor of Sichuan, Ding Baozhen. Ding Baozhen, a native of Guizhou, was a Jinshi in Xianfeng in the Qing Dynasty. He once served as the governor of Shandong and later the governor of Sichuan. Sichuan delicacies include: Sichuan Hot Pot, Chuanchuan, Maocai, Longchaoshou, Zhongshui Dumplings, Lai Tangyuan, Fat Sausage Chicken, Rabbit Head, Rabbit Ding, Northern Sichuan Jelly, Boiled Fish, Wanzhou Grilled Fish, Maoxuewang and so on. Sichuan delicacies include: Dandan noodles: It is a famous traditional noodle snack in Chengdu and Zigong, Sichuan. It originated from porters selling noodles on the street, hence the name. Husband and wife lung slices: It is a famous dish in Chengdu, Sichuan, created by Guo Chaohua and Zhang Tianzheng. What do you think of when you talk about Sichuan cuisine? 1. When you mention Sichuan cuisine, the first thing that comes to your mind is husband and wife lung slices. Classic Sichuan dishes such as spicy chicken, mapo tofu, twice-cooked pork, Dongpo elbow and Dongpo pork. [Twice Cooked Pork] from Jiayu, the king of Sichuan cuisine. 2. Longchaoshou is a traditional snack in Chengdu, Sichuan Province. It looks a bit like wonton in northern China, but its skin is tougher, and there is usually meat inside, especially red oil. Many people think that this is a very humble dish when they hear the name, but they don’t know that boiled cabbage is nothing more than a state banquet dish. 3. When talking about familiarity with Sichuan snacks, the first dish that comes to mind when I hear Sichuan cuisine is mapo tofu. The reason why I am so impressed with this dish is inseparable from my college days when I talked about my familiarity with Sichuan snacks. I was admitted to the university in 1992. When I was admitted to the university, my family was really not rich. In addition, that summer, my younger sister was admitted to a junior technical secondary school in Wuhan, and my elder brother was admitted to an adult university. This is the end of the introduction to talk about familiarity with Sichuan snacks and talk about Sichuan food composition. I wonder if you have found the information you need from it? If you want to know more information about this, remember to bookmark and pay attention to this site.