When it comes to Sichuan cuisine, I believe most people think of the heavy and spicy taste of heavy oil. In fact, Sichuan cuisine can be divided into three systems: Shanghe Gang, Xiaohe Gang and Xiahe Gang. Shanghebang takes Chengdu official cuisine and Leshan cuisine as the core, and the cuisine of Shanghebang is relatively light and mild. After all, at least half of Sichuan food is not spicy. Is it surprising?

Some delicious but not spicy dishes in Sichuan cuisine are boiled cabbage.

This dish is famous enough to be the ceiling dish of all soups. It's not spicy at all. Boiled cabbage originated in the Qing Dynasty, and now it is one of the top ten classic dishes in Sichuan, and it is also a fine dish at the state banquet. This dish looks unpretentious, but in fact it shows superb soup-making skills, which can definitely be said to be superior to the ceiling of ordinary soup. This dish can't be eaten in an ordinary Sichuan restaurant, because it looks extremely simple, but in fact it is very complicated, time-consuming and laborious, and it is also challenging and unskilled. I believe that most Sichuanese have never eaten authentic boiled cabbage.

Sweet white

This is also a delicious but not spicy dish. Sweet boiled white is one of the traditional famous dishes in Sichuan and one of the nine bowls in Sichuan. It also has a name "Jiasha Meat", which is a dish with pork belly, glutinous rice and bean paste as the main raw materials. Mainly steamed, the color is red and bright after serving, and it tastes fresh, sweet and waxy, fat but not greasy. It is a delicious dish with good color and flavor, which is deeply loved by local people.

Dongpo pork knuckle

Dongpo elbow has nothing to do with spicy, it's delicious. Maybe many people will think that it is not Sichuan cuisine, but Dongpo elbow is one of the nine Sichuan cuisines, and it is made of Meishan elbow in Sichuan. After cooking, the pigskin is crisp, the pork is soft but not rotten, and it is really delicious with Dashan Xuedou.

Chicken tofu pudding

This is also a dish that is not spicy at all. Chicken tofu pudding with a history of more than 100 years is also one of the top ten classic dishes in Sichuan. This dish pays attention to "eat chicken without eating chicken, eat meat without eating meat", and makes the meat dish into a pixel dish, which looks like tofu pudding, but it is not tofu pudding at all. Because this dish tests the chef's skill, it is usually eaten in an authentic Sichuan restaurant.

Stewed Jiangtuan fish

Steamed sauce dumplings are one of the traditional famous dishes in Leshan, Sichuan, and one of the top ten classic dishes in Sichuan. This dish is steamed with local grouper fish and ham as the main raw materials. After cooking, it has the characteristics of beautiful appearance, tender meat, clear soup and delicious taste. Generally, it can only be eaten in hotels. Steamed vegetables are generally not spicy, and neither are Sichuan dishes.

In fact, there are not many spicy dishes in Sichuan cuisine, which are much more delicious than spicy dishes. The above list only says a few famous ones.