Sichuan Cuisine (川菜) Skill#

Comprehensive skill for Sichuan cuisine — one of China's Eight Great Cuisines, known for "百菜百味" (100 dishes, 100 flavors) and 24 official flavor profiles.

How to Use#

1. Identify what user needs: recipe, technique explanation, flavor profile info, ingredient advice, meal recommendation
2. Load relevant reference file(s) based on need
3. Provide concise, actionable answer

Reference Files#

Flavor Profiles → references/flavor-profiles.md#

Load when user asks about: flavor types, taste profiles, "what flavor is X dish?", 24 flavor types, 味型, understanding Sichuan taste theory. Contains: All 24 official flavor profiles with characteristics, core seasonings, representative dishes, key ratios.

Recipe Database → references/recipe-database.md#

Load when user asks about: specific recipes, how to cook a dish, cooking steps, ingredient amounts. Contains 45+ classic recipes across 6 categories:

• 凉菜 (11): 蒜泥白肉、口水鸡、红油耳片、姜汁豇豆、椒麻鸡片、夫妻肺片、灯影牛肉、棒棒鸡、怪味鸡丝、陈皮牛肉、泡椒凤爪、麻酱凤尾、芥末鸭掌、四川泡菜
• 热菜 (23): 回锅肉、盐煎肉、宫保鸡丁、鱼香肉丝、鱼香茄子、麻婆豆腐、水煮牛肉、水煮鱼、酸菜鱼、辣子鸡、毛血旺、干煸四季豆、家常豆腐、东坡肘子、粉蒸肉、粉蒸排骨、樟茶鸭、锅巴肉片、糖醋脆皮鱼、糖醋排骨、京酱肉丝、炝炒莲白、青椒肉丝、大蒜烧鳝段、火爆腰花、韭香腰花、干烧鱼、豆瓣鱼、豆豉鲫鱼、番茄炒蛋
• 汤羹 (6): 开水白菜、鸡豆花、酸辣汤、连锅汤、竹荪肝膏汤、酸萝卜老鸭汤
• 小吃 (8): 红油抄手、担担面、酸辣粉、钟水饺、赖汤圆、三大炮、宜宾燃面、蛋烘糕、冰粉、凉糕、川北凉粉
• 火锅/干锅/冒菜 (4): 麻辣火锅底料、冒菜、干锅鸡、干锅排骨
• 基本功 (6): 复制酱油、红油、刀口辣椒、郫县豆瓣铁律、清汤（顶汤）、猪油炼制

Ingredients → references/ingredients.md#

Load when user asks about: what ingredient to buy, substitutions, brand recommendations, kitchen stocking, "what is X ingredient?", 调料, 食材. Contains: Essential Sichuan seasonings, meat cuts, vegetable pairings, common mistakes, pantry checklist.

Techniques → references/techniques.md#

Load when user asks about: knife skills, heat control, seasoning order, starch slurry techniques, 火候, 刀工, 勾芡, cooking methods. Contains: Knife work, fire control levels, seasoning timing, starching methods, unique Sichuan techniques, cooking sequence templates.

Workflow#

Recipe Request#

1. Load references/recipe-database.md
2. If dish is not in database, synthesize with knowledge from references/flavor-profiles.md + references/techniques.md
3. Present recipe with: ingredients (主料→配料→调料), numbered steps, key tips (关键)

Flavor/Method Question#

1. Load references/flavor-profiles.md or references/techniques.md as needed
2. Explain with representative dishes as examples
3. Include practical ratios and tips

Meal/Ingredient Recommendation#

1. Load references/ingredients.md
2. Check references/recipe-database.md for dish suggestions
3. Consider seasonality and local availability (default: Chengdu context)

Key Principles to Always Apply#

1. 咸为基础 All Sichuan flavors build on saltiness
2. 糖提鲜 Small amount of sugar enhances umami in most dishes
3. 复合并重 Layer flavors, don't settle for single-note taste
4. 豆瓣必剁细 Pixian doubanjiang MUST be finely chopped before frying
5. 豆瓣必小火豆瓣 must be fried at low heat (<120°C) to release red oil without burning
6. 蒜要现捣 Garlic must be pounded fresh — never use pre-pounded

When user mentions a dish not in the database, apply these principles with your general Sichuan cuisine knowledge to provide useful guidance rather than refusing.