20111103517郭兴连.ppt

Sichuan Cuisine
introduction of Sichuan food
feature of Sichuan food
dishes
Brief introduction of Sichuan food
Sichuan food has a long history. As one of our regional cuisines, Sichuan cuisine occupies important position in the history.
It draws the materials extensively and takes advantages of spicy. With its unique style of cooking methods and local flavor, it’s combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abroad.
Its birthplace of Sichuan food is the ancient Ba and Shu States.
Excellent environment and rich resources provide the advantages of information and development of Sichuan food.
The biggest characteristic of Sichuan cuisine is "a dish one case, the food potpourri".
（“一菜一格,百菜百味". ) Sichuan cuisine is
good at the spicy, fish sweet, strange taste. Cooking techniques is good at sauting,small frying,drying, stir dry.(小炒、小煎、干烧、干煸 ) It dealt extensively, and has seasoning and changeful and various dishes
The feature of Sichuan food
The Characteristic of Sichuan food is very obvious：outstanding hot, sweet（香）, oil, Delicious, heavy flavor, use “three pepper” ——chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（