In Sichuan cuisine, the non-spicy dishes are mainly salty, sweet and sour. The main representative dishes are: Yipin Gong Yan, roasted shark's fin, abalone in white sauce, hibiscus fish maw, boiled cabbage, hibiscus chicken slices, chicken tofu, crispy meat slices, white oil fish maw strips, eight treasures, dried salted duck and walnut paste.

Here are some specific methods of Sichuan cuisine.

One: Walnut sauce

Cook walnuts, peel them and chop them into fine powder. Chop candied dates into small particles, and add sugar, egg yolk, corn flour and water 100 mg to make a paste. Beat the egg whites into egg bubbles. Heat the oil to 60% heat, stir fry quickly until the water is dry and white, and put it in a dish covered with egg bubbles for later use.

Second, boiled cabbage

Cut the baby cabbage into thin strips for later use. Boil water in a pot, add salt, pepper, monosodium glutamate and chicken essence, and boil for later use. Boil the water in the pot, add the cut baby cabbage, blanch it and put it on a plate for later use. Pour the cooked soup on the baby dish and serve.

Third, the eight treasures

Slaughter and wash the chicken first, and take out the chicken feet. Remove the pedicle from the winter bamboo shoots, wash them and cut them into small dices for later use. Then put the scallops in a bowl, add100g of water, and steam them in a steamer for 30 minutes. Soak the dried shrimps in boiling water until soft, and put them in a bowl for later use. Then cut the cooked ham and tender bamboo shoots into small squares and put them into the chicken belly with winter bamboo shoots, scallops, shrimp skins and lotus seeds. Tie a knot around the neck of the chicken to tighten the muscles, take it out, put it in cold water, rinse it, put it in a big bowl, add onion, ginger, Shaoxing wine and water to the steamer, steam it for about two hours, then take out the chicken belly and put it on a plate. Thicken the original juice and pour it on the chicken for later use.

Fourth, chicken tofu pudding

Remove tendons from chicken breast, chop it into mud, put it in a bowl, dissolve it with clear water, then add egg white, starch water and pepper and stir it into chicken paste. Blanch fresh Chinese cabbage in boiling water and put it on a plate. Heat the pan, add 1300g clear soup, and add Sichuan salt to boil. Add the cold soup into the chicken paste, dilute and mix well, pour into the pot, then turn the pot to low heat and stew for ten minutes. When it condenses into snowflakes, pour it into a bowl of coded Chinese cabbage and sprinkle with minced ham.

The production process of the above dishes is relatively simple, and they are not spicy. You can try it at home.