Sichuan-style spicy oil dish

Author: Peng Jin
Publisher:
Publish Date: 2005-05-01
Features: With the advancement of the times and the changing tastes of people, Sichuan cuisine is also innovating. Based on inheriting tradition, the author of this book boldly incorporates seasonings from other culinary styles, such as Zonghou sauce, satay sauce, fish sauce, seafood sauce, and oyster sauce from Cantonese cuisine. Combined with traditional Sichuan seasonings like Pixian bean paste, Tongchuan fermented beans, chili oil flakes, fresh green chili, fresh red chili, fresh Sichuan peppercorns, pickled red chili, and Fuling mustard, these ingredients are skillfully blended to create countless innovative chili oil dishes with diverse flavors. These dishes are characterized by their vibrant red color, rich taste, savory and spicy flavor, and a unique combination of pungency and aroma. The dishes introduced in this book are known for their bold and hearty nature, intense and fragrant spiciness, a spicy yet not irritating heat, and a rich, stimulating flavor, forming a distinctive style of chili oil dishes that aligns with modern consumers' preference for fresh and exciting tastes. The book provides detailed information on various ingredients, seasonings, cooking methods, and flavor profiles. It is easy to understand and widely applicable to chefs in restaurants, food stalls, and hotels, as well as general home cooking enthusiasts for reference.