It must be the trend of the times to update the iterative catering fashion, and the appetite of urban population will also silently affect the prosperity and decline of a large number of catering forms. Before Chengdu was labeled as a heavy-tasting diet or a light-eating doctrine influenced by western culture, I still wanted to return to my original heart and discuss Sichuan cuisine that was "not so valued" by our Sichuanese.

Of course, Sichuan cuisine here is free from Sichuan style pork, boiled fish and shredded green pepper that foreigners can think of. In the army of "Chuanzihao", these are all called home cooking. According to various recipes, after a housewife has excellent ingredients and kitchen conditions, after repeated tempering for a long time, she can also make a dish of kung pao chicken that makes the master look askance. At present, the mainstream culture of Sichuan cuisine in Chengdu is divided into two camps-traditional old Sichuan cuisine and new Sichuan cuisine. Although cooking concepts and techniques vary widely, all chefs agree on one thing-spicy and heavy oil dishes account for less than a quarter of the orthodox Sichuan cuisine.

Without the stunt of oil explosion, there will be less than half of foreign gourmets who don't know the truth and local delicious mouths. We have eaten the Sichuan cuisine restaurant in 31 yuan per capita and the private Sichuan cuisine restaurant in 411 yuan per capita. The former is full of fireworks, and every dish is giving the tongue a stimulus; The latter is graceful and graceful. In addition to the dazzling setting and environment, there are still some familiar recipes on the plate.

I can't help wondering, what are the tastes of those high-end Sichuan restaurants in Chengdu that are higher than 611 yuan+in per capita?

They should have a deeper understanding of Sichuan cuisine, and shoulder the historical task of inheriting and remembering it, covering the transmission from banquet culture, the origin of Sichuan cuisine and the traditional table manners of China people. Guests come here with friends, and after eating a meal, they suddenly realize, Oh, this is the original appearance of Sichuan cuisine and a more open expression. Whether it is the traditional old Sichuan cuisine that is about to be lost or the new Sichuan cuisine that conforms to the popularity, it is the efforts made by smart chefs for the art of Sichuan cuisine.