Sichuan cuisine is also divided into many different factions. Do you know what factions there are?

Many people think that the essence of Sichuan cuisine is spicy and heavy, and there is no difference in taste. Actually, it's not. Listen to the chicken hair shop. From the origin of Shu to the present, Sichuan cuisine is characterized by "good taste" and "good spicy taste", but there are still differences in taste and many different factions. Today I'll tell you what factions there are.

1. Shanghebang Sichuan cuisine

Bangda and Sichuan cuisine are Sichuan cuisine with Chengdu and Leshan as the core, also called Rong Pai cuisine. It is characterized by being friendly to the people, rich in spices, relatively light in taste and many traditional dishes. Rong Pai Sichuan cuisine emphasizes the accuracy of ingredients and strictly follows the traditional classic recipes. It has a mild taste and a lasting fragrance. At the same time, it focuses on high-end dishes such as palace dishes and mansion dishes in Sichuan cuisine, which are usually full of allusions and exquisite. The top quality products in Sichuan cuisine are basically concentrated in Shanghebang Rong Pai, which is known as the king of Sichuan cuisine. As an important part of Sichuan cuisine, Sichuan snacks are mostly gathered here.

Representative dishes: boiled cabbage, Mapo tofu, Sichuan-style pork, kung pao chicken, steamed pork with rice flour, stewed chicken with ginkgo in Qingchengshan, husband and wife's lung slices, ant tree, white meat with garlic paste, hibiscus chicken slices, crispy rice slices, white tofu with white oil, boiled white (boiled in salty water and boiled in sweet water), fish-flavored series (shredded pork, eggplant) and loach. Konjac series (snow konjak, konjak roast duck), Jianyang mutton soup, dry roasted rock carp, dry roasted mandarin fish, Ya 'an Yayu banquet, etc. There are kebabs, cold pot fish, pot shrimp, pot chicken and so on. In the hot pot of Shanghe Gang.

2. Xiaohebang Sichuan cuisine

Bangxiaohe Sichuan cuisine consists of Zigong Yanbang cuisine, Neijiang Tangbang cuisine, Luzhou fresh vegetables and Yibin Sanjiang cuisine, among which the Yanbang cuisine centered on Zigong in southern Sichuan is the most famous. Zigong salt gang cuisine is divided into three branches: salt merchant cuisine, salt industry cuisine and guild hall cuisine, which originated in the Eastern Han Dynasty. Zigong is a well salt producing area in Sichuan, and a large number of salt merchants gather here to sell salt for profit. Where rich people gather, there are naturally many exotic dishes, which are called "salted dishes".

There are few so-called strangeness nowadays. For example, cook the meat, boiled fish and other famous dishes are all called "bubble frogs". Among the non-spicy dishes handed down now, "light soup autumn fish" is a very valuable delicacy. But strangely, maybe no one deserves the "pig blood bubble". Tie up live pigs, pry open their mouths, pour hot glutinous rice porridge into them, immediately gut them, take out scalded blood bubbles from the outlet, esophagus and stomach, and fry them with seasoning.

3. Xiahebang Sichuan cuisine

Xiabang Sichuan cuisine is represented by Chongqing, Dazhou and Nanchong, also known as Chongqing Sichuan cuisine. Its characteristics are generous and rough, good at innovation, bold use of materials, not rigidly adhere to materials, commonly known as Jianghu dishes.

Representative dishes: pickled fish, hairy tofu, drooling chicken, stewed series of dried vegetables (mainly sweet), boiled series represented by boiled meat slices and boiled fish, chili series represented by spicy chicken, chili snail, douban shrimp, spicy shellfish and chili fat sausage, dried series represented by spring chicken, roast chicken, taro chicken and beer duck, and Jianmenguan tofu.