豆瓣酱(Chilli Bean Paste)
The bean paste is made from fermented broad beans and fresh simmered chilli peppers mixed with salt fermented again day by day. As the soul Ingredients of Sichuan cuisine gives dishes color and flavor. The very famous one is named 鹃城牌(Juan Chen Pai).
豆瓣酱是由霉豆瓣和新鲜的碎辣椒加盐再次发酵晾晒露制成. 作为川菜的灵魂酱料, 豆瓣酱赋予川菜成色与香味. 鹃城牌是常用并且有名牌子.
豆豉(Fermented soy bean)
It is made from soy beans or black beans steam or cook first then ferment. It is the very important ingredient for the famous Sichuan dish(回锅肉-Twice cooked pork). You can fry it with oil and minced ginger together before you use it for more fragrance.
豆豉通常用黄豆或者黑豆发酵制成. 是四川名菜回锅肉非常重要的一味调料. 在炒菜之前将豆豉切碎用油和姜末炒至一遍再用于菜品中香味会更浓, 直接使用也可以.
甜面酱(Sweet paste)
Sweet sauce is a kind of sauce-like seasoning made from flour as the main raw material, which is made by distiller's yeast and heat preservation. It is sweet and salty, with both soy flavor and ester flavor. It is suitable for cooking sauce, such as “fry diced meat with sweet sauce”, and can also as dipping sauce eat with green onions, cucumbers, roast ducks and so on.
甜面酱是以面粉为主要原料，经制曲和保温发酵制成的一种酱状调味品。其味甜中带咸，同时有酱香和酯香，适用于烹饪酱爆和酱烧菜，如“酱爆肉丁”等，还可蘸食大葱、黄瓜、烤鸭等菜品
芽菜(Yacai/Dried Preserved vegetable)
Yacai is made from the tender stems of mustard greens and is salted and sweet. The Yacai are generally heavy and rarely become independent. They are generally used for frying minced meat, dried green beans, steamed pork belly with yacai and fry minced chicken with yacai.
芽菜是用芥菜的嫩茎划成丝腌制而成，分咸、甜两种. 芽菜一般味重，很少独立成菜，一般用于炒肉沫、干煸四季豆、蒸咸烧白和鸡米芽菜.
菜籽油(Rapeseed Oil/ Canola Oil)
It is can reach very high heat and got very strong fragrance for Sichuan Cuisine.
由于香味浓厚并且可以到达高温, 川菜常用.
花椒(Sichuan Pepper Corn)
In Sichuan we use red pepper corn and green pepper corn. The main cooking dishes are mainly red pepper (dried pepper), which is fragrant and heavy. Green pepper generally refers to the red pepper picked before ripening. In addition to the numbness and the strong fragrance, it is mainly used to emphasize the scented dishes. Such as Cold chicken with green pepper and Stew fish with green pepper.
四川花椒有红花椒和青花椒之分. 通常川菜都会用香味浓厚并且麻的红花椒. 青花椒是早于红花椒采摘的一种花椒. 青花椒没有红花椒麻味重但是有非常清新的香味, 一般用于青花椒菜品或者一些凉菜. 例如藤椒鸡, 藤椒鱼等.
花椒粉(Sichuan Pepper Corn Powder)
Sichuan Pepper powder is made of Sichuan pepper corn, Both kinds of pepper can be used, red pepper corn powder is often used in Sichuan famous dish Mapo tofu.
花椒粉是花椒制品, 同样有青红花椒粉之分. 常用红花椒做菜, 经典菜品有麻婆豆腐.
辣椒(Chilli)
Chilli is one of the key ingredient in Sichuan cuisine, different chilli have different properties for different dishes. Sichuan commonly used chillis are Chaotianjiao(Face heaven chilli), Qixingjiao(7 stars chilli), Xiaomi Spicy(Little rice chilli) and Erjing strip. The Xiaomila is spicy but light fragrance , because of its high yield and low price, so It is used in Composite seasonings that need spicy taste and fragrance. Chaotianjiao chilli is more spicy than Xiaomila. Qixing chilli skin is thin and fleshy, with high content of taste substance, high red pigment content and high market price. Erjing strip is slightly spicy and fragrant with bright colors, mostly used in red oil production.
川菜中常用辣椒, 不同辣椒有不同属性用于不同的菜肴里. 四川常用的辣椒有朝天椒, 七星椒, 小米辣和二荆条. 小米辣辣重香轻，因其产量高、价格低，所以多用在需要辣味的复合调味品中. 朝天椒比小米辣更辣. 七星椒皮薄肉厚，呈味物质含量高，红色素含量高，市场价格较高. 二荆条微辣且香, 颜色鲜亮, 多用于红油制作.
辣椒面(Chilli Flake)
Chilli flake are commonly used in Sichuan cuisine to make chilli oil or directly used for coloring in dishes. They are also used to make dry dipping plate when eating hot pot and skewers.
辣椒面在川菜中通常用来制作辣椒油或者直接用于菜品里调色. 在吃火锅和串串的时候也用于制作干蘸碟.
辣椒油(Chilli Oil/ Red oil)
Chilli oil is the key thing for cold dishes in Sichuan cuisine. The spicy red color of chili oil is also often used to make dipping sauce, red soup noodle, red oil dumplings and red oil wontons.
辣椒油是川菜里的凉菜必备. 辣椒油的香辣红亮特色也常常用于制作蘸料, 红汤面, 红油抄手和饺子.
十三香(Thirteen Spices Powder)
In fact, the “Thirteen spices powder” is not composed of thirteen kinds of raw materials, but is made by brewing more than 20 kinds of natural Chinese herbal medicines such as Sichuan pepper corn, pepper, clove, caoguo, big fennel, cinnamon and vladimiria root and so on. It is naturally concentrated, pure natural essence. Thirteen spices powder has the characteristics of unraveling, freshening, decontamination and rich aroma. It is suit for the dishes that need cover some flavor people dislike. Chose five spices powder instead of thirteen spices powder if you like the for more natural.
实际上“十三香”并非十三种原料构成，而是以花椒、胡椒、丁香、草果、大茴、桂皮、木香等二十多种天然中药材泡制加工而成，实可谓大自然的浓缩，纯天然的精华. 十三香具有解膻提鲜、去邪掩腥、香味浓郁的特点，用于烹饪一些味道浓重的菜, 如果喜欢原汁原味的菜系可选择使用五香粉代替.
泡椒(Pickled Chilli)
Pickled chilli, commonly known as "fish shape chilli", is a unique seasoning in Sichuan cuisine. Pickled chilli has the characteristics of bright red color, spicy but not dry, and slightly acidic in the spicy.
Pickle Erjintiao chilli: This chilli is relatively long, spicy and palatable, and the aroma is sufficient. It is inseparable from making traditional Sichuan dish fish flavored eggplant.
Pickle The bullet chilli: this chilli is short and has a heart-shaped. The spicy taste is good. Because it is well formed, It is often used the whole shape for dishes. It is rarely processed into velvet or cut into small pieces.
Pickle light green chilli: sour and spicy, Commonly used dish is pickled fish and wood ear mushroom salad.
泡椒，俗称“鱼辣子”，是川菜中特有的调味料。泡椒具有色泽红亮、辣而不燥、辣中微酸的特点.
二荆条泡辣椒：这种辣椒相对较长，辣味适口，香气足，制作传统川菜鱼香茄子就离不开它.
子弹头泡辣椒：这种辣椒较短，呈鸡心状，其辣味足，因成形较好，在泡椒菜肴中常整个使用，很少加工成茸或切成小块.
泡野山椒: 酸辣味型，色浅绿，成酸辣鲜，辛香兼备, 辣味重. 常用菜有酸菜鱼, 山椒木耳等.
泡菜(Pickled Mustard Leaf)
酸菜 is pickled mustard leaves for a long time. The pickled mustard leaves has a unique sour taste contain umami flavor. It is often used in fried with shredded meat and a very well known dish stew fish with pickled mustard leaves .
酸菜是用芥菜长时间腌制, 腌制之后的酸菜具有独特的酸鲜味, 是佐饭佳品. 常用于炒肉和知名菜酸菜鱼.
火锅底料(Instant Hotpot Paste)
料酒(Cooking Wine)
花椒油(Sichuan Peppercorn Oil)
味精(MSG)
he chemical composition is sodium glutamate, which is an umami seasoning, soluble in water, and its aqueous solution has a strong umami taste. When it is with salt, its taste is even fresher. MSG can be made from protein such as wheat gluten, or can be made from pyroglutamic acid contained in starch or beet molasses, and can also be synthesized by chemical methods. MSG also has the effect of alleviating alkali, acid and bitterness. Sodium glutamate is involved in the normal metabolism of proteins in the human body, promotes the oxidation process, and has certain health effects on the brain and liver. Infants should not be eaten. It can stimulate the taste buds and increase the umami taste of foods, especially meat and vegetables, and is often added to soups and meat products. The raw material taste is excellent (such as scallops, ham, etc.) is not suitable or should be less MSG.
化学成分为谷氨酸钠，是一种鲜味调味料，易溶于水，其水溶液有浓厚鲜味。与食盐同在时，其味更鲜。味精可用小麦面筋等蛋白质为原料制成，也可由淀粉或甜菜糖蜜中所含焦谷氨酸制成，还可用化学方法合成。味精还有缓和碱、酸、苦味的作用。谷氨酸钠在人体内参与蛋白质正常代谢，促进氧化过程，对脑神经和肝脏有一定保健作用。婴儿不宜食用。能刺激味蕾、增加食品特别是肉类和蔬菜的鲜味，常添加于汤料和肉制品中。原料鲜味极好（如干贝、火腿等）不宜或应少放味精。
鸡精(Chicken Powder)
Chicken powder is not extracted from chicken. It is made by adding chemical seasoning to MSG. Because the nucleotides have the savory taste of chicken, they are called chicken powder. It can be used in all occasions where MSG is used, and it can be added to the dishes, soups and pastas. In addition to sodium glutamate, chicken powder contains a variety of amino acids. It is a home-made condiment that not only increases people's appetite, but also provides certain nutrients. MSG products pay more attention to umami, so the content of MSG is higher; chicken powder focuses on the natural flavor of chicken, so the use of chicken powder is higher.
鸡精不是从鸡身上提取的，它是在味精的基础上加入化学调料制成的。由于核苷酸带有鸡肉的鲜味，故称鸡精。可以用于使用味精的所有场合，适量加入菜肴、汤羹、面食中均能达到效果。鸡精中除含有谷氨酸钠外，更含有多种氨基酸。它是既能增加人们的食欲，又能提供一定营养的家常调味品。味精产品更加注重鲜味，所以味精含量较高；鸡精则着重产品来自鸡肉的自然鲜香，因而鸡肉粉的使用量较高
酱油(Soy Sauce)
生抽(Light Soy Sauce) 老抽(Dark Soy Sauce)
醋(Vinegar)
白醋(White Vinegar)
辣鲜露(Spicy Fish Sauce)
常用香料(Spices)
Star anise: also called Big fennel, so whether it is gravy, soy sauce cook, roast or stew, you can use it to raise fragrant and release fishy. Regardless of cooking, stew, or pickles, the star anise must be placed in advance. A dish usually has three petals, and a large amount can put a whole flower.
八角(大料)：也叫大茴香，因此无论卤、酱、烧、炖，都可以用到它，用以去腥添香。不论炒菜、炖肉、腌菜，八角都要提前放。一份菜一般放三瓣，分量多的可以放一整朵。
Fennel: Very common spices, flavoring, simmering, and generally. Used to add fragrant and remove fishy, usually used for stewing meat.
小茴香：非常常见的香料，增香，去腥，一般卤菜时都会使用。
Dried chili: Raise aroma, spicy. When the oil is hot, put it in the pot with the Garlic and ginger. Generally, the home cooking food can be used.
干辣椒：增香、增辣。油热时和蒜姜一起放锅内爆香，一般家常菜都可以用。
Pepper: It is divided into black pepper and white pepper. It is often used to remove fishy, appetite and promote appetite. Black pepper has a stronger flavor and is spicy in the scent. It is suitable for stewing, frying and roasting. White pepper pepper is slightly lighter in flavor and more spicy. It can bring materials fresh out. It should be noted that no matter whether black pepper or white pepper cannot be fried at high temperature, Just need a little when the dish or soup is about to be cooked.
胡椒：又分黑胡椒和白胡椒，常用于提鲜去腥，开胃、促进食欲。其中黑胡椒味道更浓，香中带辣，适用于炖、煎、烤肉类。白胡椒胡椒香味稍淡，辣味更浓，能提出鲜味. 需要注意的是，无论黑胡椒、白胡椒皆不能高温油炸，应在菜肴或汤羹即将出锅时加少许。
Cinnamon: dried laurel bark, used to add fragrant and remove fishy, used for stew and gravy.
桂皮：干燥后的月桂树皮，用以去腥添香，也可以用于炖肉、卤味等。
Cumin: The effect of removing odors is very strong! It can also relieve the greasy from meat. It is often used in barbecued beef and mutton to make the meat more delicious and remove the astringency.
孜然：祛除腥膻异味的作用很强,！还能解除肉类的油腻,常用在烧烤牛羊肉中，令肉质更加鲜美芳香并且去除膻味异味。
Bay leaves: dried laurel leaves, used to add fragrant and remove fishy, used for stew and gravy.
香叶：干燥后的月桂树叶，用以去腥添香，用于炖肉、卤味等。
Sandy ginger: Same family with ginger. It is sour and sweet in the end, put into the dishes for appetizing.
山奈：又叫三奈、三奈子、砂姜、沙姜. 味辛甘，放入菜肴中起到开胃消食的作用。
Clove: The aroma is strong, a bit numb and the penetration is very strong, so you do not put too much.
丁香：香味浓，有点麻，穿透力很强，所以一定不能放太多，需要控制用量。
Tsaoko: It is also a Chinese herbal medicine. It tastes bitter and is a flavoring spice that can increase the spice of the dishes.
草果：也是中药材，味道苦，是调味的香料，可以增加菜肴的辛香。
White cardamom: As a seasoning, can remove the odor and raise aroma. Full of flavor. The essential seasoning for making brine that very suitable for gravy duck and roast chicken.
白扣：也叫白豆蔻、白蔻仁，作为调味料,可去异味,增香辛，香味十足。做卤水的必备调料，很适合卤鸭、卤鸡。
