As the carrier of Sichuan cuisine, its status has never been changed. Its taste is not as spicy as expected. On the contrary, it has a strong Maotai flavor and aftertaste in My Sweetie, so people who can't eat spicy food can accept it. A plate of oily Sichuan food can best relieve people's stomach, and a small piece of meat can eat a bowl of rice.
Sichuan-style pork is pork sitting on a pier, close to the buttocks and thighs. This part of the meat is fat and thin. When frying, the fat meat should be dry, and the lean meat should be left with tendons. Of course, the most important thing is Pixian bean paste, the soul of this dish. The meat is fat and thin, fat but not greasy, and the color is bright. Sichuan cuisine is definitely a classic in Sichuan cuisine. Generally, pork belly is selected, and then seasoned with green pepper, garlic sprout and other accessories. Its color is attractive, its taste is fat but not greasy, and it is especially suitable for eating.
Chicken tofu pudding, Sichuan cuisine, can be said to be the so-called Buddhist Sichuan cuisine today. "Eat chicken without eating chicken, eat meat without eating meat." Chicken tofu pudding is a traditional dish in Bayu area, which has a history of 100 years. This dish is the home-cooked dish of Bayu cuisine, and it is also quite distinctive. It is one of the representative dishes of Sichuan cuisine. The characteristic of this dish is that the main ingredients used are chicken breast and cooked ham powder, but in the end, it is shaped like tofu pudding, white in color and tastes like tofu pudding, but when you take a bite, all you melt in your mouth is the delicious chicken.
This dish was originally a palace dish in the Tang Dynasty, and it is a very representative and famous dish in Bayu cuisine. The last time it appeared on the state banquet menu was on the occasion of US President Trump's visit to China. Not only did it shine brilliantly at the state banquet in China, but this chicken tofu was also served at the state banquet in Thailand. On the 60th birthday of Princess Sirindhorn of Thailand, she also specially requested to eat three dishes of chicken tofu, mapo tofu and spicy chicken in Sichuan cuisine. To this end, she also specially invited a group of Sichuan cuisine chefs to prepare dishes for 250 guests at the birthday party of the Princess of Thailand.
The cooking technique of this dish is very exquisite. Just chopping the chicken into minced chicken requires the chef to beat it repeatedly 2000 times. Secondly, hanging soup is also a kind of rich and delicious soup, but it must be guaranteed that the soup is clear as water and cannot contain any impurities. It takes about 10 hours before and after making such a bean curd, so this dish is not very picky, and it is difficult for us to eat in daily life.
Kung pao chicken and kung pao chicken are famous dishes in Sichuan cuisine, and they are also one of the most famous specialties in Sichuan. Kung pao chicken is red but not spicy, spicy but not fierce, with crisp meat and good taste, which is deeply loved by everyone. According to legend, kung pao chicken was created by Ding Baozhen, governor of Sichuan in Qing Dynasty. It is said that he accidentally fell into the water when he was a child and was rescued by a family by the bridge. Later, he remembered it as an official and thanked him. The family served this dish. After he ate it, he thought it was delicious, so he popularized it, and kung pao chicken spread slowly.
Kung pao chicken originated from diced chicken with soy sauce, and was later improved into Sichuan cuisine by Qing Dynasty official Ding Baozhen. At that time, it was the court food in Beijing. Its main raw material is chicken breast, followed by peanuts and cucumbers. Its entrance is spicy but not violent. Chicken is tender and smooth, peanuts are crisp and refreshing, and it really tastes extraordinary.
Fish-flavored shredded pork was created by Sichuan chefs during the Republic of China, and it is a traditional famous dish spread all over the country. Legend has it that the inspiration comes from an old dish, shredded pork with pickled peppers, and the name of this dish was finally named by Chiang Kai-shek's chef during the Anti-Japanese War, which has been passed down to this day. Shredded pork is tender and tastes salty, sweet and sour.
Stir-fried pork intestines This is the representative of Chongqing Jianghu cuisine. Among the heavy-flavored Jianghu dishes, the crisp and fresh pork intestines are the favorite taste of many people. In Sichuan cuisine, there are many vermicelli with fat intestines. After a few glasses of wine and a plate of fat intestines, all the ups and downs of life can be temporarily forgotten, which is very Jianghu.
Crispy meat I believe many people usually eat crisp meat in hot pot restaurants, but in Sichuan, it is a home-cooked dish. Generally speaking, children at home like to eat crispy meat, because eating too much is easy to get angry, so they don't often cook it. Slice the meat with flour, neither too thick nor too thin. If it is too thick, the meat inside is not cooked and delicious; if it is too thin, it will not be fried. The key is that when frying in the pot, the fire should not be too big or too small. The frying person should not worry, but take it slowly. Good crispy meat should be crispy outside and tender inside, golden in color, and tastes best when it is neither too hot nor too cold.