According to the legend in Jianghu, the legend that Sichuan cuisine meat is the "big name of Sichuan cuisine" has never stopped ... Even Sichuanese who have long despised each other because Sichuan cuisine is divided into different groups have a surprisingly consistent attitude towards Sichuan cuisine, and they all think that "if you don't eat Sichuan cuisine in Sichuan, you have never been to Sichuan". Therefore, Sichuan cuisine meat is on a par with Sichuan cuisine, and the status of rivers and lakes is particularly distinguished.

Why does the seemingly ordinary Sichuan-style pork enjoy the "C position" in many Sichuan dishes? This is easy to say ... "serious" Sichuan pork is very particular about materials and practices. Pork should be cooked with hip bone, pepper should be cooked with Vitex negundo, watercress must be Pixian watercress, add slender garlic sprouts, slice after steaming, spit oil and feed. ...

An attractive plate of Sichuan-style pork is ready.

Take a bite of fat and thin Sichuan pork and chew it slowly. In addition to the delicious flavor of meat, there are also good flavors of watercress and pepper. The spicy and delicious taste can be surrounded in the mouth for a long time. Of course, it is best to eat Sichuan-style pork with a bowl of plain white radish soup for a refreshing aftertaste.

—02— kung pao chicken

Kung pao chicken, seemingly ordinary, is regarded as "the soul of Sichuan style". Sichuan cuisine pays attention to "one dish with ten thousand dishes blindly", while kung pao chicken's compound taste is between sour, sweet, salty and spicy, so it pays great attention to cooking techniques. Before the chicken is marinated, it should go through the process of patting, chopping and penetrating, so that the seasoning can penetrate into the chicken during the marinating, and then litchi juice is made from mature vinegar, sugar and soy sauce. Cook it with fire and make it into kung pao chicken, with only red oil and no juice.

—03— Mapo Tofu

When the hot Mapo tofu is served on the table, you are greeted by red, white and blue, red is pepper, white is tofu, and cyan is garlic sprout. Spoon a spoonful of Mapo tofu into your mouth and taste it slowly. The words hemp, spicy, crisp, fragrant, fresh, tender, complete and spicy immediately come to mind. Hemp refers to the hemp of pepper. When the tofu is cooked, sprinkle some pepper powder. Spicy refers to douban made of Dahongpao, which tastes fragrant and spicy. Crispy refers to minced meat, which is golden in color and crisp at the entrance. Tofu and garlic seedlings are delicious and impeccable. Tenderness means tofu is as precious as jade. Although it has edges and corners, it will break when twisted. The whole point means that tofu should be kept intact when cooked, and scalding means that the temperature of Mapo tofu is not easy to drop after cooking, so every bite looks like it has just been cooked.

—04— Spicy Chicken

Sichuanese eat chicken, unlike Guangdong, which pays attention to the freshness, sweetness and original flavor of chicken. Sichuanese put a lot of effort into the ingredients when eating chicken, which also makes the chicken full of flavor and richer in layers. Spicy chicken has a good reputation in many Sichuan dishes. Perhaps many people don't understand why half of a plate full of spicy chicken is Chili, and it is helpless to want to eat meat and rummage through a plate full of Chili. Actually, this is the secret of spicy chicken. Putting more peppers can not only increase the flavor and spicy taste, but also make the dishes red and attractive.

More importantly, when the cups and plates are in a mess, diners are still immersed in the hot peppers to find chickens.

This leisurely and natural search also adds a taste to the diners at the table.

—05— Fish with Chinese sauerkraut

In Sichuan and Sichuan, kimchi is very famous. ...

Sichuan and Sichuan have a hot and humid climate, and eating kimchi is sour and crisp. You can soak anything in Sichuan, such as cowpea, radish, ginger, pepper, cucumber, lettuce and kohlrabi. Pickles can be eaten directly as side dishes after soaking, with cold salad, hot pot, vegetables ... Among them, pickled vegetables with green peppers and fish fillets are made into pickled fish.

—06— Husband and wife lung slices

There is no wife in the old woman's cake, and of course there is no husband and wife in the husband and wife lung slices ... In fact, the husband and wife lung slices were originally made by a couple, who made and sold cold lung slices for a living. The husband and wife lung slices are flavored with red pepper, and the two thorns are loud and refreshing, mixed with crisp yellow celery and peanuts. Bright color, soft and tender texture and fragrant taste. It makes people drool after serving. Because of its exquisite materials, exquisite knife work and unique flavor, it is welcomed by people.

—07— Dongpo Meat

In the world of cannibalism, people can eat, eat and write poems for food. On the whole, Su Dongpo is called the second, but it is estimated that no one dares to call it the first ... Su Dongpo loves meat and has left many poems about meat, such as Dongpo meat, Dongpo elbow and Dongpo fish. There is also a poem "Ode to Pork", which is called an excellent recipe for braised pork by later generations. Fat and lean pork is cut into mahjong-sized squares.

—08— Spicy diced rabbit

"How can you eat tutu? Tutu is so cute." ...

Because ... it's delicious! If Cantonese people like to eat chicken and Nanjing people like to eat duck ... then rabbit meat was Bai Yueguang in the hearts of Sichuan people. How to describe that Sichuanese like to eat rabbit meat? Probably, no rabbit can escape from Sichuan alive. Sichuanese eat nearly 300 million rabbits every year. Although Sichuan is the largest rabbit-raising province in China, the rabbit meat production in Sichuan is only enough for people in this province to eat a rare tooth. If you want to eat well, you need to transport it from other provinces or import it. After fresh rabbit meat is diced and pickled, it is fried in an oil pan until it is full of fragrance, then add pepper, pepper and star anise and stir fry. The delicate and firm rabbit meat is mixed with the spicy and hemp of the pepper around the tip of the tongue, which really has a different taste. Of course, rabbit meat can't be eaten only in this way in Sichuan, such as cold food, dry pot, hand-torn roast rabbit and so on. It is also the way that Sichuanese like.