Sichuan Qiwèi Cai

Author: Fanfu
Publisher:
Publish Date: 2002-10-01
Features: Unique Sichuan Cuisine. From the perspective of flavor, it can be categorized into the following aspects.
First, it adopts (fixed) composite seasoning sauces (jars) from Cantonese, Minnan, and Hong Kong/Taiwanese cuisines, combined with Sichuan cooking methods. Examples include Satay sauce, Shacha sauce, OK sauce, seafood sauce, and clay pot sauce, which represent a fixed composite flavor.
Second, it is influenced by the flavors of Southeast Asian, Hainan, Yunnan, Guizhou, and ethnic minority cuisines, expanding the use of seasonings and creating new flavors such as curry, cumin, and fruity aromas.
Third, it is influenced by traditional medicinal diet () for health preservation, leading to new flavor profiles from a health perspective. Examples include tea aroma, polygonum aroma, tangerine peel aroma, and milky aroma.
Fourth, based on traditional Sichuan flavor profiles, it innovates to create new flavors. For instance, traditional flavors like garlic paste and strange taste are (improved), resulting in new variations such as enhanced strange taste and garlic aroma.
This innovation and variation in Sichuan cuisine flavors bring a fresh taste to people’s palates, injecting new vitality into Sichuan cuisine. It also represents the essence and current trends of modern Sichuan cuisine. It not only reflects the traditional flavors and cooking techniques of Sichuan cuisine but also absorbs the essence of foreign cuisines, expanding its adaptability and diversity in flavor profiles, making it loved by more people.