川菜的烹调方法有:炒、煎、烧、炸、腌、卤、熏、泡、蒸、炖、焖、煮、拌、炝、醉、煸等几十种。川菜炒制时不过油、不换锅,一锅成菜,不勾芡汁;成菜后油亮无汁、色泽红亮、味香而醇。 Sichuan cooking methods are: fried, fried, fried, fried, salted, halogen, smoked, soaked, steamed, stewed, stewed, boiled, mixed, 炝, drunk, 煸 dozens of species. Soybean fried, but not oil, do not change the pot, a pot of vegetables, no hook juice; into a dish after the oil is bright, bright red color, taste and alcohol.