Boiled cabbage is often quoted by everyone, but there is no need to repeat it. Admittedly, difficulty is the highest classic of Sichuan cuisine. It has a long history, but it is not particularly long. In the second half of the Qing Dynasty, Huang, a master who was not famous for his invention, development trend and popularization, also entered the Qing Palace. It is more complicated, mainly in the process of time. If the quality of food is well managed, the maturity is well mastered, and there is no perfunctory process key point, the honor production can be started. However, when it comes to the classics of Sichuan cuisine, in fact, there are many dishes with complicated techniques and high technical standards, and some dishes have even become historical time. . . . Hotels and restaurants in the past were not as diverse as they are now. But it is better than a word "fine", and each family has a different style. Although they compete with each other in the market, they are very careful in dishes and services. Almost every family has three or five famous specialties. It is unique in your own home, and the craft is different, so it is not easy to imitate.

(butterfly sea three)

This classic Sichuan dish was once regarded as the "second soup" of the banquet. Choose the best sea cucumber with tender and smooth chicken gizzards, and the fried chicken shreds with soup base. Naan is a soft and sticky semi-finished product in Sichuan cuisine. Choose carefully, and don't sink into the water for a long time to reach the standard. Well-made bowls also have strong plasticity, which can create beautiful and generous designs and increase appetite.

(Baihui Jiangtuan)

As the four major fresh foods in the Yangtze River (hairtail, shad, Jiangtuan and whitebait), Hui fish is called Jiangtuan in Sichuan, also called Feitou, which is a good fresh water and river fresh. When cooking fresh, steaming and steaming are the best. This dish is steamed to solve the fish problem. In addition to carefully removing and controlling the fire point, it is also necessary to wrap it with pig net oil to preserve the layering of fish more quickly and add oil. In addition, it is served with potted fried chicken shreds made of exquisite fish, and with "ginger vinegar" to protect the eyes.

(Purple Crystal Duck Plaza)

Classic chilled meat style. It is Sichuan chefs who imitate the osmanthus duck in Nanjing and combine local cooking techniques. After several tempering, the seasoning is marinated to taste, then the tender breast meat is taken, steamed in a drawer with seasoning, and then the cauliflower is added for secondary molding, so that the ice core is crisp and fragrant.

Babel gourd duck)

A famous craft dish in Sichuan and Yunnan is that the whole duck is boned, and eight-color foods such as round glutinous rice, fresh lentils, coix seed, oyster mushrooms, lotus seeds, sausages, lilies and poria cocos are put in it. , can be molded into gourd-shaped long-term steaming, soup bottom hook juice, embellishment. The production process is a bit complicated, and the preparation of raw materials is very important, but it is delicious and takes into account the actual effect of health care.

(chicken tofu pudding)

This dish is also a classic of Sichuan cuisine for nearly a hundred years, which can be said to be an enhanced version of boiled cabbage. In addition to refined white soup, ancient boiled cabbage is Huangmiao white cabbage, and the specific content of this dish is more colorful. It also has the characteristics of "tofu flowers don't need beans, and there is no chicken in the game of eating chicken". Chicken breast is tender and smooth, delicious and served with fresh soup.