Sichuan home cooking is spicy and changeable, with mellow and fresh taste. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, while the white taste is elegant, palatable, salty and fresh. It attracts food lovers all over the world with its strong local flavor. Compared with other cuisines, it is generally felt that Sichuan cuisine pays special attention to appearance and fragrance; Moreover, the "one dish, one grid, all kinds of dishes" and the exceptionally rich taste are also the reasons why Sichuan cuisine can be widely accepted and indulged. In addition, in my personal opinion, Sichuan cuisine is varied because of the variety of seasonings, and there is a huge room for deductive changes. Objectively, even if it does not deviate from the traditional classics, it is easy to produce new ideas.
Let's take Tianfu and Hefeng, a typical and atypical dish, as an example:
North Sichuan bean jelly: The number of colorful Sichuan dishes is fully displayed in the simplest and most common bean jelly. It has the spicy taste of pepper and hemp, the sour and salty taste of sauce and vinegar, the spicy stimulation of garlic and peanuts, and the color and fragrance of chopped green onion. Anyone who likes to eat delicious food will drool unconsciously in front of it.
The rich taste and soft and jumping taste of bean jelly are unforgettable after eating. Even love at first sight, the sadness after missing each other all the time. No wonder it has the notoriety of "sad bean jelly".
Couple lung slices: Compared with the "sadness" of bean jelly, there is a warm and inspirational story behind this "waste" lung slice. Even if you don't tell the story, let's say this dish is the most fragrant and spicy appetizer. Which one is not full of the producer's mind and makes people want to stop? Even if the protagonist is picked out, the remaining juice has the magic of instantly subliming a bowl of white rice.
Tucao chicken (mixed chicken): I found such a rule very early, that is, the most lacking chicken breast can also be made oily and delicious by Sichuan style. If you use materials with bones, you can certainly add icing on the cake.
Garlic paste and white meat: a classic is not necessarily a wonderful dish. Just like Sichuan-style pork, a simple home-cooked dish with garlic and white meat can make many people who have stayed in Sichuan fall in love with life. The biggest difference is that each family of garlic paste and white meat sauce has its own pursuit of preferences, so it has an ever-changing taste.
Chili scallops: scallops are a typical fire-grabbing dish, so don't fry them. Anyone who knows Sichuan cuisine will be deeply impressed by the paranoia of Sichuan cuisine chefs in pursuit of heat. So what would it taste like to let them handle this ingredient? Unexpectedly, selling looks is as simple as green and white. But the pungent strength of green pepper is no less than that of red pepper, and even more passionate. However, the huge contrast makes the spiral blade suddenly add new ideas. Of course, this dish can only be enjoyed by like-minded people.
Apojia Sanxian rice crust: The rice crust baptized with sweet and sour soup keeps its crisp connotation and mellow appearance. It seems to be in line with the philosophy of "outer circle inside" that people admire. The taste of Sichuan food is not what people think. It must be heavy, homely and meaningful.
Shrimp and spicy diced chicken: Tempura is a very popular Japanese food, and it is actually good to set off crispy diced chicken with it. Change the way to eat, learn the habits of the southwest, dip in Chili and salt, and thin fried clothes stick to red pepper and salt, suddenly highlighting the fragrance. As for spicy chicken, it is to let you enjoy picking and choosing.
Daoxiao Noodles Sour Soup Fat Beef: The fat texture of beef on Huang Cancan's noodle soup, the texture of sea cucumber and the green and red pepper segments are all tempting people's appetite. If it is more sour, it can be evaluated as sour and refreshing.
Tofu pudding with chicken soup for the soul: Tofu pudding that once surprised me the most didn't let me down this time. The legendary high-end Sichuan cuisine does not deliberately rely on spicy to grab the taste, but through meticulous workmanship, it gives seemingly ordinary dishes unexpected delicacies. Although this kind of tofu looks like ordinary tofu, in fact, it has no soybean ingredients at all. Minced chicken and egg white complement each other, creating a white and delicate look and taste. The clear soup and thick soup with it is cooked for a long time, and even the oil flowers don't float, but it is delicious. As long as there is nothing wrong with the taste bud, everyone will fall in love with it.
Signature boiling fish: a pot full of rapeseed oil is soaked and cooked to make the fillets tender, smooth and meticulous. As mentioned above, Sichuan chefs generally pay attention to the temperature of ingredients. In addition to cooking, this is also a good interpretation. In fact, although the materials used in Sichuan cuisine are generally common, the overall cost is not low. Generally speaking, the main ingredients and ingredients are basically divided in half. This dish can also be used as an example.
Old Chengdu skewers maocai: Besides the commonly used land materials, squid and fresh shrimp seafood are also used, so this cold pot skewer is even more distinguished. A pot of dishes mixed by land and sea is presented in this way, which is not only not contradictory, but also brings out the best in each other. It is really worth studying.
Beef cola cake: I like it very much and recommend it very much! The crispy skin seems to have a little spicy pepper. Eat while it's hot. Great!
Pot and vegetable pot: This dish is a bit like bitter gourd pot or miscellaneous vegetable pot in southern Fujian. Based on the idea of meat supplement, the meat taste of lard residue makes Yunnan melon and bitter gourd more pure and intimate.
Xiangmang ice powder: I didn't expect his sugar water to be so good! Iced powder and red bean paste are already excellent under the blending of traditional brown sugar. Coupled with a few striking mangoes, not only does it not feel like usurping the role of the host, but it feels very harmonious and has such a feeling. The way to eat and drink is really vast and omnipotent.