Sichuan-style Doubanjiang dishes

Author: Peng Fayan
Publisher:
Publish Date: 2005-04-01
Features: The fame of Sichuan cuisine worldwide is inseparable from Sichuan's abundant food resources. The rich main and auxiliary ingredients, as well as seasonings, provide an inexhaustible material foundation for Sichuan cuisine cooking. It is on this foundation that colorful and endlessly varied delicacies can be prepared. In terms of flavor variation, Sichuan cuisine continuously innovates and incorporates diverse influences. In cooking and ingredient selection, it achieves the fusion of northern and southern styles—north-to-south and south-to-north cooking—creating new flavors through the harmonization of five flavors, forming a multi-layered and multi-varied culinary characteristic. People with various taste preferences can find what they love and enjoy, thus satisfying their needs. The dishes introduced in this book pursue stimulating flavors and embrace individualistic styles. They are adaptable, diverse, and distinctive; in cooking techniques, they are unconventional and bold in ingredient selection, with wide-ranging sources. The resulting dishes are unique and innovative, offering endless enjoyment to food enthusiasts with every exquisite dish.