川菜是我国主要菜系之一,它最显着的特点是味别丰富,以味多、味广、味厚、味浓著称.经常运用具有一定代表性的复合味有鱼香、蒜泥、红油、白油、怪味、椒麻、糊辣、麻辣、豆瓣、家常、姜汁、咸鲜、酸辣、糖醋、麻酱、荔枝、芥未、咸甜等二十余种味型.味型之多原因之一,正是蜀地得天独厚, Sichuan cuisine is one of the main dishes in China, its most notable feature is the rich flavor to taste more, wide taste, thick taste, strong flavor known .Common use of a certain degree of complex flavor of fish flavor, garlic, red oil , White oil, strange smell, pepper hemp, paste spicy, spicy, watercress, homemade, ginger, salty, hot and sour, sweet and sour, sesame sauce, lychee, mustard, salty sweet taste more than 20 kinds. One of the many reasons, it is unique to Shu,