2.Sichuan Food

As one of China's four major branches of cooking, Sichuan Food occupies an important position in the history of cooking. It is based on a wide range of cooking materials, varied seasonings and diverse cuisine. It combines both refreshing and strong tastes, and is well known by making the best use of spicy. Its unique cooking methods and a strong local flavor absorbed all the characteristics of other branches throughout the country, and be good at innovation and renowned Chinese and foreign.

Sichuan Food has six basic flavor types: numbing (麻Ma), spicy, sweet, salty, sour and bitter. In the bases of the six types, it can changes into the deployment for a variety of complex flavor types. In Sichuan Food's cooking process, if well using the deployment of changes of primary and secondary, strength and light, and more and less of the flavors, coupled with the election, cutting and cooking materials well, you can get a variety of color-shape-scent-flavor all superior delicacies. Sichuan Food has more than 20 kinds of complex flavors, such as the salty flavor type, home-style taste-based, spicy flavor type, spicy paste(干辣 Gan La) type, fish fragrant(鱼香 Yu Xiang) flavor type, ginger flavor type, water boiled(水煮 Shui Zhu) type and so on.

Sichuan cooking has four characteristics: First, the careful election of material, and the other is a fine knife, three is a reasonable match, the four is well-cooked with heart. It has its unique feature in “stir-fry” way. in a lot of dishes we use the "little stir-fry(小炒Xiao Chao)" approach, characterized by short time, big heat, little soup so taste fresh and with nutritional health requirements. Cooking dishes as simple as it appears, in fact, contains a high degree of scientific, technical and artistic, showing that the working people of the infinite wisdom and creative ability.

Sichuan Food is a very strong local flavor cuisine wit a long history of. Be course of Its rich variety, different tastes, it enjoys the reputation of "one dish of a grid, a hundred dishes of a hundred flavors", and wins the favor of people at home and abroad. many people issued a "food in China, taste in Sichuan" praise.

Here are some of my favorite hometown dishes.

水煮牛肉Shui Zhu Niu Rou

http://lh6.ggpht.com/_WljS0JFlDzI/Rhoum4E8KYI/AAAAAAAAFGw/x2ppYOvRFE8/050304151953902.jpg

钵钵鸡Bo Bo Ji

http://hiphotos.baidu.com/sunbuswing/pic/item/13fb1116e99a845320a4e9b7.jpg

夫妻肺片 Fu Qi Fei Pian

http://image5-0.poco.cn/mypoco/myphoto/20080806/20/34392655200808062024242564090552557_001_640.jpg

辣子鸡 La Zi Ji

http://i1.sinaimg.cn/travel/U3403P704T2D45991F101DT20081216150411.jpg

回锅肉 Hui Guo Rou

http://hiphotos.baidu.com/f88888/pic/item/244179ecb26730c62f2e2183.jpg

毛血旺 Mao Xue Wang