When it comes to Sichuan cuisine, people who have tasted it will feel tingly on their tongues. In fact, the real Sichuan cuisine is not only hemp and spicy. For example, there is a dish called "boiled cabbage". Boiled pork elbow, old hen, lean meat, etc. Boil the soup pot with high fire and low fire for more than eight hours, filter it with gauze for more than two times, chop the pork into minced meat, soak it in onion ginger wine and water for a while, wrap the minced meat with gauze, put it into clear soup, and heat and stir with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. When the turbid suspended matter in the soup is adsorbed by minced meat, the minced meat is taken out. This process is called "hanging soup", and it is hung again with minced chicken, so that the soup is clear and delicious, if it is white water. Peel the cabbage, take out the tender part in the center of the cabbage, put it in the soup, steam it in a cage for half an hour, and then dish it up. This dish is delicious, amazing and unforgettable.

"White belly strips": Pork belly is cooked and cut into strips, lettuce is cut into strips, and garlic is fried with lard for later use. Put the wok on fire, burn lard to 70% heat, add ginger slices and scallions, stir fry until fragrant, remove and discard, stir fry the belly strips in the wok, add broth, season with salt, add garlic, cook until the belly strips are soft and cooked, add monosodium glutamate and water starch, and collect the juice. Belly strips are white, lettuce is green, and the dishes are fresh and attractive.

The two dishes introduced here are relatively light, mainly to declare that Sichuan cuisine is not only hot pot, but also spicy.