Background and Significance of Innovating Sichuan Cuisine

What you call "innovative Sichuan cuisine" is actually "new Sichuan cuisine"!

Let me talk about the characteristics of new and old Sichuan cuisine and the background and significance of the new Sichuan cuisine:

Among the "eight major cuisines" in China, only Sichuan cuisine has great innovation, and at present it is called "old and new Sichuan cuisine".

One: Old-school Sichuan cuisine:

Sichuan cuisine is one of the eight major cuisines in China.

Judging from the development of Sichuan cuisine, there are more than 1000 kinds of classic dishes, which can be called "delicious in the world and excellent in the food industry" in terms of taste, cooking skills, raw materials and flavor.

There are many classic dishes in Sichuan cuisine, such as "kung pao chicken", "Mapo Tofu", "Boiled Beef" and "Couple Lung Slices", which are not only unique in flavor and delicious, but also suitable for both north and south. These dishes have become synonymous with Sichuan cuisine at home and abroad.

Second, the background, significance and characteristics of new Sichuan cuisine innovation.

If anything wants to develop, it needs constant innovation, so as to make continuous progress and consolidate the position of Sichuan cuisine in the eight major cuisines. Therefore, Sichuan cuisine needs to be developed, which is the background and significance of Sichuan cuisine innovation.

Sichuan cuisine is one of the eight major cuisines in China. The new Sichuan cuisine is a brand-new concept of enjoying Sichuan cuisine, which breaks through the traditional cooking technology and has undergone many changes in raw materials, production methods and utensils.

The new Sichuan cuisine mainly combines the characteristics of Sichuan cuisine, Hunan cuisine, Guangdong cuisine and Shandong cuisine, and adopts the characteristics of Guangdong cuisine with wide sources of raw materials, expanding the sources of raw materials for Sichuan cuisine, such as chilli shrimp. Hunan cuisine mainly draws lessons from the use of chopped pepper and Laoganma Douchi, and the fish head with chopped pepper is one of them. Due to the narrow scope of application of Shandong cuisine, only a small part of it has been borrowed at present, and how to better combine the two is also under study.

New Sichuan cuisine pays attention to nutrition, modeling and utensils, which caters to modern people's dietary pursuit and also tests the chef's knife skills and skills of using utensils to set off the senses of dishes. Master Zhang emphasized that the new genre of Sichuan cuisine is refreshing and moving, but in any case, the flavor of Sichuan cuisine is always the most important.

Third, the main innovative dishes of new Sichuan cuisine:

Hairtail with twist

Beef with abalone wings and Dongpo

Cha Xiang zai pai

There are fish, sheep and fresh food in the pot.

Shrimp and mushroom

Fresh pepper squid

Fish roe and shrimp balls in thick soup

Golden palm treasure

Nourish crocodile's claws

Preserved abalone with tiger palm in paper pot

Qi Xiang yue ya gu

Jiuxiang beef steak

Salt and pepper chicken wings

Nourishing hibiscus duck brain

Garlic fish chin

Crispy beef tenderloin

Sauté ed abalone breast with Thai pepper

Hot pepper Wuhai

Steamed fish cloud with appetizer

Goose liver eggplant clip

Chuan Xiang JIU du fish

Shrimp sauce in sour soup

Rana chensinensis China

Sam sun furong broad bean

Sichuan style beef steak

Tianfu family mart fu

Zai chicken tofu pudding

Lemon juice pineapple fish

Shrimp balls with lemon juice

Fried chicken gizzards with pepper

Guaiwei fried huajia

Pickled and smoked bamboo shoots

Shabo fish cake

Piaoxiang yikoushuang

Steamed meat with rice noodle and lotus leaf

Chuanxiang tasty Xue

Yubaiyutang

Crispy ears

Kung fu headphones

Crystal elbow flower

Chrysanthemum cowpea

Bobo chicken

Baoguba

Swan puff

Sichuan box tarou

Sichuan style fried oyster sauce yellow

Eight-treasure rice with ice sauce

Pepper pomfret

Mapo scallop

Home-cooked yak claw

Fish-flavored crispy oysters

Twisted tendon

hot spring

Fried spiral slices with three peppers

Dried coral radish

Squid with crispy bamboo shoots

Orchid bamboo shoots

Crystal jade seal

Pepper Chicken

Green screw

Roasted Tibetan lamb chops

Scallion-roasted Liaoshen

Salt scallop

Ginkgo shrimp balls

Shrimp balls with pitaya

Fried sheep lung

Honeycomb corn

Shark's fin in golden soup

Bonsai seasonal vegetables

Chicken sauce tofu bag

Qingcheng sauced meat

Shitou Baota fish

Beef in beer red soup

Chuannan stone pot chicken

Babao loquat

Buckwheat noodles huiguorou

A bumper harvest of grain

Pastoral scenery

Snowland ciba

Sankabare

Off-topic:

When it comes to innovation (especially in catering), in fact, I think innovation has two meanings:

One is to innovate on the original basis, that is, with the help of profound traditions, in which innovation can not only retain the traditional style, but also cater to the tastes of new people, so that there will be no embarrassing phenomenon of neither fish nor fowl.

The second is to integrate the characteristics of other cuisines and use them for me, but it is definitely not plagiarism, and plagiarism is not innovation!

For example, the restaurants provided by KFC are all overseas, but in recent years, Mexican chicken rolls and old Beijing chicken rolls have been launched, which is regional integration.

Chicken rolls are not used as fast food alone in China, but skillfully combine "old Beijing" with "chicken rolls" and make some innovations.

Future catering is not to stand out from the crowd, but to see who grasps and adheres to tradition without losing traditional innovation.

Thank you!