Sichuan cuisine is very popular on people’s daily dinner tables. Whether you are a local in Sichuan or a foreigner, you will be fascinated by its fresh, fragrant, numb and spicy taste. From then on, you will become a qualified " Sichuan food fan."

Of course, if you order these dishes in a Sichuan restaurant and make a few small requests, the boss will definitely be impressed by you and will definitely show off his special skills.

The first dish: Maoxuewang

Maoxuewang, formerly known as Maoxuewang, was originally a street snack in Chongqing. Later, through the continuous innovation of local people, it became a famous dish. Sichuan cuisine.

The reason why it is so popular is that its fresh, fragrant, numb and spicy taste fascinates people. Its main ingredients include duck blood (pork blood is used in some areas), tripe, luncheon meat, Lung leaves and other ingredients, plus a little bean sprouts, rape and other side dishes to complete this Maoxuewang dish.

"Can you please ask the chef to soak the Sichuan peppercorns and Sichuan peppercorns in warm water for one minute in advance? Thank you very much."

With just one sentence, you will definitely enjoy this meal of hairy blood!

The second dish: Fish-flavored shredded pork

According to legend, the dish of fish-flavored shredded pork came from the "accidental collision" of a loving couple.

The husband is a businessman and often goes out for business. One night, his wife is cooking at home. In order not to waste food, she pours all the remaining seasonings and materials at home and stir-fries them together.

Unexpectedly, it tasted unique after it was made. The husband praised it repeatedly after eating it and asked how to make it. The wife was also very surprised. She just said that it was stir-fried with the leftover seasoning from making fish, so it was named fish. Spicy shredded pork.

Nowadays, through people’s continuous improvement, this dish has long been a household name, and it has also derived various fish-flavored delicacies such as fish-flavored eggplant.

Although it is simple to make, it is not that simple to have an authentic taste, so if you want to know how good a Sichuan restaurant is, you must order this dish.

The third course: boiled pork slices

The characteristic of boiled pork slices is that it is boiled and poured with oil at the end, which makes it fragrant and delicious.

The boiled pork slices itself is based on the Malatang production method. After continuous improvement, this famous Sichuan dish is made. The ingredients used are beef or lean pork.

Of course, some people now use chicken as a substitute. After simple boiling over high heat, the meat slices will turn white, and then add rapeseed as auxiliary ingredients. Finally, you need to add chili, Sichuan peppercorns, garlic, and salt. Add seasonings and oil, and finally you will have this delicious boiled pork slices. The meat is tender but not burnt, and it tastes delicious.

Course 4: Husband and wife’s beef slices

Husband and wife’s lung slices have a certain status in Sichuan cuisine. Although it is just a cold dish, it is difficult to make it well. .

The materials used in Couple’s Beef Slices are some leftovers from cattle. What are leftovers?

In fact, it is beef lungs, beef heart, beef tongue, etc., which are simply braised and sliced, and then mixed with chili oil and other ingredients to make a delicious couple's lung slices.

Due to its low price and unique flavor at that time, Husband and Wife Fei Pian was very popular among people. Later, after continuous improvement, it became today’s Husband and Wife Fei Pian. As for the origin of its name, it is because of this The dish was later made and sold by Mr. and Mrs. Guo Chaohua, so it was named Husband and Wife Feipian.

Course 5: Mapo Tofu

Mapo Tofu sounds like a very unpopular dish, but it still has a place in Sichuan cuisine. Makes sense.

Mapo Tofu comes from the hands of a female boss named Cheng Mapo during the Qing Dynasty.

Grandma Chen has her own unique experience in making tofu. The tofu she makes is full of color and fragrance, and is deeply loved by local people. It is precisely because of her superb skills in making tofu that people named it For mapo tofu.

The raw materials used in Mapo Tofu are tofu and minced meat (the meat used varies from place to place, some are beef, some are pork).

After the minced meat is fried, bean paste, black bean paste, light soy sauce, dark soy sauce, oyster sauce and other seasonings are added for seasoning, and then tofu, stock, etc. are added for cooking over high heat.

Finally, the starch is thickened and the juice is reduced over high heat, so that the salty, fragrant, numbing, spicy and hot Mapo Tofu is ready.

Course Six: Boiled Fish

The characteristics of boiled fish are numbing, spicy, fresh and fragrant.

A delicious dish of boiled fish particularly tests the chef’s knife skills, as the fish needs to be deboned and trimmed.

Grass carp is usually used to make boiled fish. The fish needs to be deboned first, then cut into about one centimeter thick fillets, and then chop the fish bones into pieces before cooking. cooking.

The fish made in this way is tender and juicy, with a smooth taste, and is deeply loved by people.

The reason why Sichuan cuisine is popular is inseparable from its own characteristics. Of course, these are not the only delicious dishes in Sichuan cuisine. What other Sichuan dishes do you like or have more complicated techniques? Welcome to leave a message for discussion.