As one of the four major Chinese Han cuisines, Sichuan cuisine occupies an important position in the history of Chinese cooking. It uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy food and its unique cooking style. The method and rich local flavor integrate the characteristics of the southeast, northwest, and draw on the strengths of many families. They are good at absorbing and innovating, and are well-known at home and abroad. Sichuan cuisine has a long history and enjoys a high reputation both at home and abroad. Sichuan is located in the upper reaches of the Yangtze River. It has a mild climate and abundant rainfall. It is surrounded by mountains and crisscrossed by rivers. It is rich in grains and oils. Vegetables and fruits are available all year round. It has a complete range of livestock and poultry. The deep mountains and hills have special products such as bear, deer, deer, roe deer, white fungus, cordyceps, bamboo shoots, etc. Mountain delicacies and game are available, and rivers and lakes also contain river turtles, elegant fish, and rock carps. Sichuan cuisine is mainly home-cooked, and mostly uses various daily flavors. Its characteristic is that the red flavor is spicy, spicy, and fragrant, while the white flavor is salty and slightly spicy.
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