Crispy pork slices, sweet boiled pork, salty boiled pork, sweet and sour pork ribs, steamed pork (and pork intestines, pork ribs, beef, etc.). ), steamed Jiangtuan, Dongpo elbow, garlic belly strips, fried liver and waist, etc. , are not spicy and affordable dishes. To be honest, I think it's Sichuan food, too. Of course, some people say it's from outside. I can only say that many dishes are similar in many places, but the cooking methods are different, so there is no need to struggle.

When it comes to Sichuan cuisine, most people will think of such a description. Even in the past, people thought it would be vulgar and rustic if it was only spicy, but in fact, most Sichuan dishes are not spicy. Sichuan cuisine has a unique style, and "spicy" can be used as a feature, but not as a representative. Sichuan cuisine has seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry roast, sour, spicy, fish-flavored, dry stir-fried, strange taste, pepper, hemp and red oil). On this basis, dozens of flavors have evolved, and the conventional flavors have reached 24.

Among the many flavors of Sichuan cuisine, the most representative one is "boiled cabbage", and its technology of "double hanging soup" is amazing in the world. But in addition, there are many Sichuan-style non-spicy dishes. Let's go further

Bean curd soup with pea tip. Represented by lightness, pea tip is the ultimate street snack and the crowning touch in Sichuan cuisine restaurant. Among them, the pea tip tofu soup cooked with tofu is an interpretation of the style that is rarely seen. The understated taste, coupled with the blue-and-white color, makes those who are used to greasy and spicy taste elegant and fresh on the basis of ensuring healthy nutrition. And this freshness is the most authentic in Sichuan.

Mom, hooves. "Skin is better than snow, like flying flowers, smooth and refreshing, fragrant but not greasy, beans like cotton yarn, and soup overflowing." This series of kind words describes the top grade of Sichuan-style famous food-mom's hoof flower. The hoof flower is simmering on the fire, and the soup keeps rolling. When it is served, it shivers slightly, and the skin feels like solidified fat. When the chopstick head moves gently, it will tear off a piece of jade skin, and even the tongue will overflow that delicious taste. Whether in summer or winter, it always warms people's hearts.