Sichuan food? Eight bowls? What's the full name? Three steamed nine buckled eight bowls? , is a unique dish in Sichuan cuisine. Moreover, the practice of eight bowls also has the wind of accumulation. Rough? Including fried shrimp, shredded chicken, stewed egg yolk soup and crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken and home-cooked roasted carp; And then what? How are you? Our methods include fried fish slices, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs and pine nuts. However, regardless of the thickness, these cuisines are all mixed with meat and vegetables, which are affordable and meaningful.

Among them, my personal favorite dishes are fried fish slices, sweet-scented osmanthus fish bones and ingot meat, which are not only delicious, but also very beautiful.

Slicing fish fillets means slicing the fish, adding starch and cooking wine to marinate for about 15 minutes, and frying the fish in oil for about two minutes. Then saute onion, ginger and garlic, add tomatoes, sugar, salt, starch and water, cook the soup until it is thick, fry the fish slices, and hang the juice out of the pot. It tastes sweet and is most suitable for women and children.

As the name implies, the bones of osmanthus fish are made of osmanthus fish. The meat of osmanthus fish is sweet and tender, and it is also delicious after being boiled into fish soup, and its medicinal value is also high. The main ingredients of this dish are fresh shrimp, bones and minced chicken. This dish has a good maintenance effect on nerves, liver and human circulatory system. This is a medicated diet suitable for all ages in Xian Yi, but remember that asthma patients can't eat it, which will aggravate their condition.

Yuanbao meat is prepared by cutting pork belly into pieces, stir-frying at 70% heat, adding rock sugar for coloring, adding onion, ginger, garlic and fragrant leaves for seasoning, stir-frying until the water evaporates, and then adding soy sauce. Then add a proper amount of water for stewing. When the meat is almost cooked, add quail eggs cooked and peeled in advance and stew until the soup is dry. This dish tastes soft and waxy, and it is an essential highlight of a New Year's Eve dinner. Its shape and meaning are very festive.