As we all know, mint is cool and spicy, which is a tense seasoning to remove fishy smell and enhance umami color matching. It is the best partner for cooking beef, mutton and fish. It can be said that most chefs at home and abroad have knowledge of * * *.
Sichuan cuisine is still delicious and spicy, and it is more suitable for dealing with ingredients with heavy smell, such as loach, eel, catfish, rabbit head, fat sausage, beef and mutton. It stands to reason that the application of mint in cooking these ingredients should be heavy-handed. Just as Guizhou chefs make Huajiang dog meat and mutton casserole, Yunnan chefs make beef soup pots and mutton soup pots, mint will be widely used. However, faced with mint leaves that exist like gods in the culinary world, our chefs in the land of abundance just can't see them and don't need them.
Mainly because Sichuanese don't eat mint porridge, they don't use it. In Sichuan, mint is usually used as a medicinal material to repel mosquitoes. Sichuanese have no habit of eating mint. One side nourishes the other, and the chef cooks according to local eating habits. Sichuanese naturally don't eat.