Food in China, taste in Sichuan.
This sentence is not exaggerated at all: Sichuan people are famous for their ability to blend various flavors and form exquisite complex flavors. There is even a saying that describes Sichuan cuisine as "one dish, one grid, and a hundred dishes, all flavors".
For example, "sour and spicy taste", a classic seasoning of Chinese cuisine, combines the rich Chinese vinegar and subtle white pepper flavor.
But in Sichuan, people usually replace white pepper with chili or red oil; And pickles and pickled Chinese cabbage replaced vinegar, becoming the finishing touch in the sour and hot flavor.
picture
The pickled Chinese cabbage fish on the market now often uses green pepper to replace the original red pepper and red pepper.
There is also the famous "fish fragrance". This unique flavor of Sichuan cuisine is made by mixing pickled peppers, ginger, garlic, scallions, sugar, and vinegar.
Pickled peppers are usually made with two thorns, a bright red long chili pepper that is the key to seasoning traditional fish flavored dishes.
However, there is no fish in the seasoning for "fish fragrance", and the practice of "fish fragrance" is rarely used when making fish. Where is this fish fragrance?
picture
Yu-Shiang Shredded Pork. There is a saying that in the past, people often added two or three silver crucian carp to the jar to add the flavor of pickled pepper, which is called "fish chili".
The homely practices of Sichuan and Chongqing people have also been refined into a specialized Sichuan cuisine flavor type - "homely flavor".