Sichuan cuisine is one of the four major cuisines with Chinese characteristics, one of the eight major cuisines in China, and the Chinese cuisine.
Sichuan cuisine is widely used, seasoning is varied, dishes are varied, tastes fresh and mellow and heavy, and it is famous for its spicy seasoning. With its unique cooking method and rich local flavor, it combines the characteristics of the southeast and northwest. The strength of the family, good at absorption, good at innovation, well-known at home and abroad.
Sichuan cuisine is mainly home-cooked, supplemented by high-end dishes. The ingredients are mostly daily, and there is no shortage of Shanzhen seafood. It is characterized by red taste, spicy, fresh and fragrant; white taste is varied, including sweet, halogen, and strange flavors.
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