Sichuan cuisine
Because the popularity of Sichuan cuisine is so high, most people's first impression of Sichuan cuisine is that the soup is red and bright, spicy and delicious, as if it were neither spicy nor spicy. Without red bean paste, it is not Sichuan food. In fact, in the Sichuan cuisine menu, not only many dishes are not spicy, but also sweets account for a large proportion, such as sweet cook the meat, dregs meat and so on. Today, I would like to introduce some sweet and salty snacks in Sichuan, and see if you have eaten them.
1, Neijiang fried cake:
Fried cake
Fried with glutinous rice flour and bean paste stuffing, it has a sweet and salty taste, and the skin is crisp and soft and waxy. It's good to eat it directly or dip it in soy milk.
2. Yibin Bamboo Dam:
Pig ears
Also called Ye Er Ba, it is filled with glutinous rice flour, including bean sprouts, bamboo shoots, peanuts and sesame seeds. When out of the pot, the green leaves are accompanied by white, fat and crystal-clear Baba, which is a kind of enjoyment from a visual point of view before eating. It is very convenient to eat with pickled mustard tuber after steaming.
3. Glutinous rice:
Cooked glutinous rice is mashed into paste.
Steamed glutinous rice is made into balls, dipped in fried soybeans or sprinkled with brown sugar, or simply and rudely cooked directly on the stove, peeled and dipped in white sugar. In some places, Ciba is also a thank-you gift for drivers when they marry the bride, symbolizing the round steering wheel to indicate good luck.
4. Luzhou Ba Huang:
sponge cake
Steamed glutinous rice and glutinous rice paste are wrapped and shaped by Jiang Ye. It can be roasted, fried, steamed and boiled when eating. My favorite is Ba Huang, diced and cooked with sweet wine. After cooling, it tastes good. In summer, I will come to a bowl to cool off the heat.
5. Bao Guzhen:
Baoguba
Put the corn into a stone mill and grind it into corn pulp, then add sugar and steam it on the corn leaves. Eat it while it's hot when it's out of the cage. It's sweet and soft and has a strong corn flavor.
6. Crispy pea cake:
Wandou cake
Soak dried peas and fry them in flour. It's a crispy and delicious appetizer, and it's also good as a snack.
7. Crispy meat:
Crispy meat
There are big cakes and small cakes. A big crisp is a large piece of lean meat wrapped in starch paste mixed with egg liquid, fried and sliced to make steamed vegetables. Crispy is to use chopped ribs instead of big meat. Crispy meat can be fried or steamed when it is used, and it can also be used as the ingredient of hot pot, but I think it is better to eat it directly when it is just fried. The smell of that meat makes my mouth water, especially the taste of biting bones, which makes people want to stop.
8. Ice powder:
Ice powder
Put the ice powder seeds on the gauze and squeeze them into the basin. After the squeezed juice and water solidify, it becomes crystal ice powder. When eating, you can add preserved fruits, petals, fresh fruits, nuts and other accessories, and pour brown sugar water. A bowl of ice powder seeds became cold in summer, but now they are rarely eaten. Many of them are replaced by other ingredients such as konjac powder after industrialization.
Sweet and spicy
Seeing these sweet and salty snacks has subverted your impression of Sichuan cuisine. It turns out that there are so many things that are not spicy in Sichuan cuisine. In fact, most of these snacks are hidden in hot pot restaurants. If you haven't eaten them, it's unique to order one next time you go to eat hot pot!