Do you like Sichuan cuisine? Szechuan cuisine is one of the eight major Chinese cuisines, which is mainly spicy. Because of the heavy dampness in Sichuan and Chongqing, the people use chili peppers to get rid of dampness, and it can play a role in disinfecting and sterilizing. Friends who love spicy food should all like to eat Sichuan cuisine. So, do you know what are the more spicy Sichuan dishes? And for those who do not love spicy food and will not eat spicy friends, what are the non-spicy Sichuan dishes?

One, the more spicy Sichuan cuisine which

1. Fish-flavored shredded pork

Fish-flavored shredded pork can be said to be in China is very representative of a dish. And fish-flavored shredded pork is no fish, friends who are allergic to seafood do not have to worry. The main ingredients of the Shredded Pork with Fish are pork, fungus, and slices of blossoming orchids, and the toppings are chili peppers. I have eaten this dish, I can say, the spicier the more addictive.

2. Pot sticker fish slices

Pot sticker fish slices crispy and tender flavor, the thickness of the appropriate, the best wine. The essence of this dish is "oil", not ordinary peanut oil, the secret of this fragrance, is the oil from the pork fat frying, the pork fat on the side of the pan, then fry the fish, and finally add the seasoning, is a fragrant pot sticker fish fillets.

3. Mapo Tofu

Mapo tofu, which is spicy and flavorful, is a Sichuan dish that's easy to make and suitable for novices to try. The secret is to stir-fry the beef first to remove the moisture, then add the seasonings, then cut up the cubes of southern tofu, the whole process can be completed in just 5 to 10 minutes, and is also very good for dinner.

4. Pepper Chicken

Pepper Chicken is golden red in color, spicy and fragrant, slightly sweet and delicious. Chicken washed and bone cutting, add seasoning marinade into the flavor, the oil is hot into the chicken and seasoning, and finally into the cut section of the dried chili pepper, fried, cool, it is good.

Second, not spicy Sichuan cuisine which

To say that this famous not spicy Sichuan cuisine, I can think of is the nine bowls.

Nine bowls is the traditional seat on the surface of the nine meat dishes feast dishes. Nine bowls are characterized by steamed dishes, mainly steamed: head bowl, steamed whole chicken, steamed whole duck, steamed elbow, salted roasted white (meat buckle), sweet roasted white (sandwiched between the meat), steamed meat, with vermicelli, bamboo shoots, taro, camphor potatoes, kelp, seasonal vegetables.

This is reminiscent of the classic "nine bowls" - nine dishes in a "bucket bowl", including chowder, braised pork, and chicken with ginger sauce - at the beginning of the formation of modern Sichuan cuisine, The nine dishes in the bowl include chowder, braised pork, chicken with ginger sauce, roasted pork, roasted bamboo shoots, steamed elbows, steamed pork, and so on. In addition to the ginger chicken and sand meat, slightly reflecting the ancient Sichuan flavor "good spicy", "heavy sweet and greasy" characteristics, most of the rest of the Lu Cuisine Road, looks like a full banquet in the Lu Cuisine in the folk of the simplification of the historian Meng Wentong has mentioned with interest the influence of such a dish. Historian Meng Wentong also mentioned this influence with interest.

The above is a small introduction to the more spicy Sichuan cuisine and not spicy Sichuan cuisine. Although I was born in South China, but I love to eat Sichuan cuisine, Sichuan cuisine spicy and fragrant, so that people fully on the head. The above is a small amount of pro-tested Szechuan good food, are not difficult to do, even if it is a novice cook can also try. Just Sichuan dishes are very rice, we can remember to prepare the rice.