The flavor that can make the whole world addicted is only Sichuan cuisine.
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The flavor that can make the whole world addicted is only Sichuan cuisine. When you feel like eating something that makes you sweat and gives you a warm feeling throughout your body, the names of Sichuan cuisine such as spicy, hot pot, and paocai will always pop up in your mind. That's right, I'm talking about Sichuan cuisine. It is a huge misunderstanding to equate Sichuan cuisine with spicy in a crude way. There is no other way to put it. In the context of Sichuan cuisine, even "shao white" can have sweet and salty variations, so how can Sichuan cuisine be reduced to one taste? Chef Lan Minglu, a renowned figure in Sichuan cuisine, says that the four soul flavors of Sichuan cuisine come from Doujiang County Doubanjiang, Zhongba soy sauce，Baoning vinegar, and Luochuan bean paste. When these highly localized condiments meet an endless variety of pepper and chili, and countless spices, they can create a wide range of flavors by simply adjusting the proportions of sweet, sour, spicy, salty, bitter, and fragrant tastes. The essence of Sichuan cuisine lies in the arrangement and combination of the seven tastes of spicy, hot, sweet, salty, sour, bitter, and fragrant, which has resulted in a staggering 24 different composite flavor types such as red oil, ginger juice, garlic paste, peppercorn, weird taste, fish fragrance, and litchi. A genuine Sichuan banquet is like a roller coaster ride - it has spicy, sour and sweet flavors, as well as a gentle texture. This is exactly what makes Sichuan cuisine so appealing.