What is delicious? Basically the best. It has been passed on to areas that have changed, which is really positive, and the local roads have been very happy. In Sichuan cuisine, I would recommend returning to the pot, which is one of the most iconic and famous dishes of Sichuan, also known as wok, which for some would be the number one in Sichuan. White meat with garlic puree is definitely different, with leg meat, the knife technique is characterized by a meat more fatty and thin. In the hands of garlic, red oil pepper, sugar. Every family is different, but it has a level in Chengdu.

The so-called boiled water of beef cabbage makes Peiret think of thinking of a white boiling water, which is actually a high-grade clear soup, modest. Stewed with old hens, ducks, ribs, ham and lean meat, the soup is clear and good, while mellow elegance, cabbage has tender green leaves, look at the skills. Future Roots Fried Bacon, the so-called folded root is a houttuynia, has a very popular name called pork butt, you can see how powerful! It's a wild vegetable eaten in the mountains, not grown in captivity. Use it to speculate on bacon, refresh it with smoke, and add the ridiculous root and you have nothing but love and hate with no middle ground to go on.

The pungent spiced pot, unpopular in the land, has been the subject of some Szechuan chef dishes with spicy noodles and drops in recent years. Szechuan is also undocumented. Sugar and vinegar ridges, which dish across the country, have non-Chuancui originals, Lu, and Arrested Glace examples that actually pay more attention to ingredients and seasonings. More importantly, there is now tomato sauce. Tomato is Ming Dynasty. It was used only as an ornamental plant. Edible food has a better history than chili peppers, but it's like simplified Cantonese cuisine. It also indicates that Sichuan cuisine is spicy.

In fact, chili peppers were cultivated in the southwestern part of the country generated by the Qing Emperor, but it was also Guizhou and Yunnan generation. The record of the Sichuan plant is from the end of the Qing Jiaqing, congratulations after entering the cuisine. Therefore, both from the ingredients and the taste, spicy is not the only thing that can rest on the Sichuan flavor because for at least a thousand years and only thing, chili peppers have nothing to rest on. However, this land is still known as the land of the heavens, and Sichuan has salt to help vegetables, sugar to help dishes, and three rivers and other factions definitely explain.

Sichuan food is full of food, and it's not tasteful. It's not clear that the public only knows "spicy". There are also many traditional Sichuan dishes are not familiar to the public, such as: boiled cabbage, monster chicken, salt fried meat, Cangzhou cold fish, five flavors of halide ribs, dry rock, light shadow beef, Dongpo ink, stone pot Luo Ahe, Qingchengshan white fruit stew, white oil tofu, Niu Fu Bento, Fu Shunhua, Lizhuang white meat, Baixizhen cake and so on.