The characteristic of Sichuan cuisine is only spicy, which is probably a misunderstanding of Sichuan cuisine by many people.

If Cantonese cuisine emphasizes ingredients, then Sichuan cuisine emphasizes seasoning. Sichuan cuisine chefs are very good at combining a variety of basic flavors to create charming complex flavors. For example, there are homely flavor, fish flavor, lychee flavor, sweet and sour flavor, strange flavor, etc. There are obvious boundaries between different flavor types, but some differences are only between the slightest, such as lychee flavor and sweet and sour flavor. The taste is much sweeter, and it crosses the boundary, from lychee to sweet and sour.

The trick of the preparation is not precise measurement and accurate seasoning, but to cultivate a sense of compound flavor, to perceive the balance and tension between taste and taste.

Whether it is the typical Sichuan cuisine that is well-known to the public with its delicious flavor and spicy flavor, or the lesser-known Kung Fu cuisine, it shows the diverse charm of Sichuan cuisine.