文档介绍：川菜的二十四种味型(The twenty-four flavors of Sichuan cuisine)
Sichuan "one dish a hundred dishes of Sichuan flavor, rich and colorful lies in a variety of flavor type diversity on.
Flavor type is a kind of flavor which is made up of several spices and has its own essential characteristics. Sichuan bine the Sichuan cuisine with varied styles, blending with the "hundred flavors", thus producing an endless stream of "thousand fragrant" flavors. There are 24 basic kinds, which are the 24 flavors of Sichuan cuisine.
Sichuan has 24 kinds of flavor, is the most abundant in eight cuisine flavor type of cuisine, monly used these 24 kinds of flavors, each other are different, unique, reflect the essence of season change, and formed a unique style of Sichuan cuisine. The variety of Sichuan cuisine makes it highly adaptable, flexible and adaptable to different regions and changes accordingly.
1. spicy flavor type
bination of chili and Sichuan cuisine has formed a unique flavor of spicy, thick, salty and sweet taste. Take the fish we often eat boiled fish, Sichuan people good fish, the world knows, Sichuan cuisine with spicy characteristics, natural Sichuan people cooking fish, more spicy out. "Sliced Fish in Hot Chili Oil" no spicy literally, but it is the typical dishes of Sichuan spicy fish to eat, as the essence of Sichuan spicy flavor.
Spicy flavor of the dishes in Sichuan in the lineup of the most powerful, from the traditional Sichuan in the Sliced Beef in Hot Chili Oil, Mapo Tofu, to the new Sichuan in Sliced Fish in Hot Chili Oil, spicy snail, spicy crawfish, no not spicy flavor type. Peppery taste dishes mainly by chili, pepper, salt, MSG, cooking wine and other modulation, use of pepper and pepper for food from cooked spicy flavor type good cook dishes, do not need hemp wood, spicy but not dry, spicy taste, spicy fresh show. Do have spicy taste.
Hemp, hot, salty, fresh, hot, both.
2., hot and sour flavor type
Hot and sour flavor is one of the main flavor after the pe